I know we have discussed burger pairings ad nauseam but this one is a bit more specialized.
For an early winter event I will prepare Burgers “Rossini”
I will grind Wagyu beef with black truffle, cure and cold-smoke foie gras to make bacon, and make a demi glace for ketchup.
We will serve these on homemade brioche rolls.
I will probably do Robuchon’s cold oil method fries with a generous addition of bacon fat.
Since the ingredients are over the top I’d like the wines to be the same.
![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Reminds me a little of the “sliders” at L’Atelier de Joel Robuchon. I remember having them with a mature Pessac Leognan. I believe it was Haut Brion but it could have been LMHB. It was a great match imho.
I would go with a barolo with some age on it, and preferably a traditional producer like Borgogno.
I was thinking along Morten’s lines. A mature Barolo would be nice.
sounds like red Burgundy to me, but most things do!
alan
Agree with the above - Barolo or Barbaresco.
George
Burgundy or young barolo. You’ll want acid with all of that fat, and some tannins or minerality to boot, me thinks. Both will go great with the truffle and umami without being overpowered.
A nicely aged Napa Cab like a 2006 Jones Family Estate.
I’d add Guigal La La as another very good option.
I would be careful about a mature wine from Piedmont…some could work, but there is so much going on in that burger, and older wines can be so delicate, that it could overwhelm the wine. When I’m doing older piedmont, or older Burgundy, I prefer simpler flavors that stand as a pure background to let you concentrate on the wine…(mushroom risotto, egg pasta with butter and truffle, etc)…a wine from '90+ would be fine probably, but an older, more delicate wine would be better served with something simpler
+1 for Northern Rhône syrah.
Wow, what a burger. That burger is worthy of a great old-vine Zinfandel. Give it a thrill with a Turley 09 Fredericks or Ueberroth.
I agree. When I put younger barolo, I was thinking 2001 or 2004. Something still blazing a bit with primary fruit and some great structure and acid, but with a little funk, tar, and rose creeping up.
The pairing here is a no brainer.
+1
The old guideline “Complex wines with simple foods, simple wines with complex wines” might kick in here given all the ingredients at play here. My initial reaction was a 10-year-old Brunello – something powerful and tannic to match that cardiac-arresting meal and unclog the arteries.
P.S. The burger sounds divine!
Hey, it’s not all drumming up business for the cardio docs. We’ll add a healthy salad too.
Keep the ideas coming. We’ll probably have everyone attending choose from recommendations so we can have a “taste off.”
By the way there will probably be Jamón Ibérico de Bellota, oysters, caviar and who knows what else.
I’m in the old vine Zin camp.
Scherrer OMV or a 2006 or 2007 Carlisle.
ps: the burgers sound wonderful
I don’t care what you pair with them; I just want one!
My go-to burger pairing is a N. Rhone. I think one would work really well with what you’re teasing us with.
Killjoy! OK - that and the old vine Zin!
A nice, cold Pepsi if you want to showcase knowledge and style.
Another vote for Nebbiolo - Barolo or Barbaresco.