Juicy, flavorful, and rich: burgers and wine are an epic combination. Whether they’re loaded with bacon and onions or simply dressed with lettuce and tomato, burgers are one of the most forgiving foods for wine. In fact, there are so many good wines with burgers, it can be hard to pick just one! My recommendation is to let your palate be the guide. This is a versatile pairing, and there’s no need to subject yourself to a wine you don’t like. Here are a few ideas for delicious burger and wine pairing:
Gouda Burgers with Cabernet Sauvignon
Cab and ground beef are best friends any day. But add in sharp, smoky Gouda and this pairing goes up another notch. As a relatively salty cheese, Gouda helps make Cabernet Sauvignon feel less dry. Meanwhile, greasy ground beef helps soften tannins, and bring out Cabernet Sauvignon’s dark fruit aromatics. If you prefer wines with less fruit, stick with Bordeaux left bank (Medoc, including St. Estephe, Margaux, St. Julien, and Pauillac). If you prefer fruit-forward wines, go for a Napa Valley or Washington Cabernet Sauvignon.
Turkey Avocado Burgers with Rosé
Tangy feta and creamy guacamole call for a crisp, light rosé. Rosé doesn’t have much tannins, so it won’t clash with the faintly grassy notes of avocado, or overpower the mild turkey. Meanwhile, its fresh acidity cleanses after every bite of the burger. If you like dry rosé, stick with the Provence region. If you prefer rosé with a bit more fruit, consider a California rosé, potentially made with Pinot Noir or Syrah.
Black Bean Burgers with Rioja
The one time you don’t need white wine for vegetables is when they’re in a burger. Black bean burgers are filled with spices, peppers, and onions. When seared to a smoky char, they are nearly as hearty as a meat-based burger. Rioja has the perfect amount of red fruit, spice, oak, and earthy tannins to match the rich texture of black beans. Meanwhile, it still has enough acidity to match the vegetables in the burgers, particularly if you’re adding a tomato on top. Alternatively, if your black bean burger has mushrooms, you may want to consider a Pinot Noir to match the earthy flavors.
Vietnamese-Style Spicy Pork Burgers with Vouvray
If you’re drinking wine with spicy mayo-laden foods, Vouvray is a delicious accompaniment. Even when it isn’t labeled demi-sec, it usually has enough residual sugar to soothe the heat of chili and sriracha. While Riesling is often the default with spicy food, I find Chenin Blanc is better here. Pickled carrot and daikon slaw has bold flavors, and Chenin Blanc’s intensity of fruit is perfect. By contrast, Riesling’s delicate aromatics get lost amidst the cilantro and pickled veggies. If you prefer dry wines, skip the spicy mayo to make this burger work with a crisp white wine.
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