So what do YOU normally pair with regular ol' hamburgers?

Epicurean Exploits - Food and Recipes
1

We’re doing a simple meal tonight - hamburgers on the grill and sweet potato fries.

It’s an easy pairing typically, but what do you usually do? I’ve done some Languedoc wines and Zinfandel, but also thrown out young CA syrahs as well. I do have a '90 Ridge Geyserville that I just received from Winebid that might be fun, even with shipping shock and all, but it seems perhaps a bit much for ‘just’ hamburgers…

2

beer, ale , or iced tea

3

Not in any specific order:

Beer
Burgundy
Northern Rhone
Zinfandel
Overblown California Pinot (wait…isn’t that redundant?)


That should be enough to start…

4

Belgian Dubbel or German Dunkelweisse

Lambrusco

Grenache / Teroldego / Trincadeira…something zesty but not too heavy.

5

In no particular order:
Cab
Zin
Beer - as in beer with color and flavor
Bordeaux

I don’t really get the Pinot or Rhone variety answers though. Doesn’t seem to click to me.

6

Beer.

Preferably an IPA, Porter, or Stout.

7

'94 Opus One…seriously.

8

Depends.
Ketchup, pickles, or anything with a vinegar base is going to screw with a red wine, especially a cab. But if there’s nothing like that present and you have some good mushrooms and comte cheese, well that’s a horse of a different color.

You could even go with a Bdx Superieur in that case.

9

Big chewy cali Syrah. What else!

10

Depends on what toppings go on that burger, mustard/ketchup can really mess with the acid balance.

When out for lunch it is often softdrinks.
When at home and with only cheese and maybe a slice of tomato or avodado big zin
When at home with other toppings often hard cider (don’t like beer)

Now and again rum and coke.

11

I like very succulent burgers (throw in a little extra fat, then smear on the aioli-- never ketchup) so I go for high acid pairings. Valtellina and Cru Beajolais always work. So does good rosé. Come to think of it, Gamay may be my favorite pairing. Last time we had burgers, we had a Grojean Valle d’Aosta Gamay that was perfect. We’ve also enjoyed Edmunds St. John Bone Jolly Gamay (both the red and rosé) with burgers.

12

Don’t you have some Beckman? The Grenache or Syrah … or a zin, even a big bordeaux blend.
What Mark said, anything with too with too much vinegar will screw with the wine. Are you putting spices in the meat? Doing anything special to the fries ? Details ???
Or just eat first & drink later !

13

I’m not a meat-spicer, just salt and fresh cracked pepper. I do, however, like ketchup and mustard, and even a little relish. Last time I had a wine from Languedoc that simply ruled with the hamburger. Tonight, I’ll either do some Beckmen (as Carrie suggested), or another contemporary Frenchie - 2005 Château Mas Neuf Costières-de-Nîmes Compostelle

14

Standard mustard/ketchup/pickle…water. I make a burger with Pensey’s Chicago Steak Seasoning, bacon, shallots, Havarti and skip the bread. I top it with Grey Poupon and pair it with most any red except Pinot. It’s my standard go to prep and I think it’s pretty tasty.

David [drinkers.gif]

15

I woud suggest a Napa cab or merlot but that wouldn’t really do you any good now would it?? [cheers.gif]

16

Something with some backbone and fruit. Zin and Rhone varietals top of the list for me.

John

17

That sounds good, David - shallots and bacon, plus Havarti - nom nom nom

I also normally go without bread - it’s just filler.

18

Dave is here!!! [friends.gif] [drinkers.gif] (we need music to embed!)


Do you find the mustard/ketchup acid to interfere?

19

I had ketchup/mustard/relish with my Rhone blend and since it had enough acid to withstand it, the pairing was quite good, actually. That is, until I had some of the sweet potato fries with it - barf.

20

Jeeezus, who puts mustard on a burger?