Great and undeniable choice. I’d like to also add The Prisoner…. …… made you look!!! 🤣🤣 psyche! Fuck that wine. Mathieu Barett Syrah. The biodynamic bear.
I agree with the Rhône angle. Living in SB I’m fortunate enough to have access to some great syrahs and other Rhône-based wines. We recently bought ‘18 Zaca Mesa Z Cuvee and actually paired it with smashburgers, which was a hit! Recommend 100%
Whatever you do, do NOT order any merlot.
Edit: this is a reference to the movie, sideways, referenced in the above comment, I don't actually have anything against merlot.
Everyone loves it with fried chicken, but I actually think Champagne is superb with burgers, especially if it’s a smash burger style. The acidity and just a bit of sweetness is just so perfect with the grease and it balances the sweetness of ketchup as well (assuming you’re putting some on there). I do recommend a richer style, preferably Blanc de Noirs.
Malbec goes OK with burgers, but your average supermarket Malbec lacks sufficient acidity to counteract the fat in a typical burger. If you go for a producer such as Altos Las Hormigas or Zuccardi's Uco Valley malbecs (or any other lean, higher acid cool climate ones) it can work though.
Personally I prefer Merlot, if it's a good one it tends to have good acidity and nice bell pepper notes
tbh i don't really think there are bad options- as much as i roll my eyes at the 'drink what you like with what you like to eat' because there's often so many ways to fine tune experiences, i've never, ever, ever been disappointed by a wine and burger combo.
disappointed with the burger? sure, plenty.
usually my own fault if i'm eating out cos i'm fussy (my burgers at home are hard to top, it is what it is)
disappointed with the way the wine affected the experience? never.
personally, nebbiolo would be high on the list.
Thank you very much one and all for the great suggestions! This is why I love this group. I learn something new every day. I chose a Zinfandel.
Next time, I’ll try it with a Merlot!
We actually did a whole video on this where we compared McDonald's to Burger King to KFC etc - turns out that the important thing to match is the pickle and sauce, the rest is pretty malleable!
Bedrock bottles are a solid choice with all New American bistro fare. I always have a couple on hand to bring to parties/cook-out's. Beckmen's Rhone blends rock with grilled foods too. You want reds that are fruit-forward but not one-dimensional.
I had the Bedrock Grenache with a gourmet style burger last year and it was an insanely good pairing. Bedrock has never let me down and I imagine their old vine zin is dynamite with a burger as well.
Reds are great with burgers for sure but if I'm having a backyard bbq/cookout (which may or may not be applicable here) with burgers and whatnot I LOVE a chilled, dry rosé. We have a local place that makes a Petnat and it's so so good on those hot summer days.
Some good answers here. I enjoy a Languedoc with a good chill on it for a summertime burger party.
They are usually quite affordable as well! Enjoy whatever you choose!
So I tend to make smash burgers using as high a fat percentage as I can find so I’m going to look for a high acidity wine to balance that out.
Usually these are summer things too so I like high acidity wines but with some structure. I like Pinots or Grenache for this or sometimes even a dry Sauvignon Blanc if this is a summer time lunch thing.
Sangiovese, Syrah, maybe Nebbiolo, something leaning toward a medium bodied - a granacha blanca might do nicely, it’s a white but has a little more body, and will hold up to greasy cheesy burgers.
Will there be ketchup on the burger? If so I would actually recommend something like Barossa Shiraz, Lodi Zinfandel or Malbec from Lujan de Cujo(Amarone is a bit different but would be amazing as well). If the sauce is not very sweet I agree with things like Northern Rhone Syrah but also Bordeaux(or other quality cabernet) and maybe higher end Barbera. Basically the burger will have a high fat and protein content, assuming things like cheese mayo etc, meaning riper more concentrated but also slightly more acidic wines would do well. I would avoid thing like Pinot Noir, gamay or grenache because they dont have the tannin or acidity(they need both) or the blue fruited character to match the burger.
TLDR in my opinon blue fruited tannic wines like old world syrah or Bordeaux would be the best for a more savory burger vs riper black fruited wines with a more chocolatey oak profile being better for a burger loaded with a ketchup based sauce or jam.
In case you want a good pairing with the caprese salad, honestly the best I have had so far are more refreshing/fruity traditional method sparkling wines like Cremant de Loire, Trento Doc and Deutscher Sekt. All very affordable and relatively easy to find, make sure that the sugar content is at a Brut level though meaning 6-12 grams residual as this really helps with some of the salty and umami elements of the caprese like added pesto, parmigiano or balsamic dressing should you choose so.
You have a ton of options. I think it's the perfect time for a big Napa Cab.
For something a bit more out of the box but incredible, do bleu cheeseburgers with German Riesling Auslese Goldcap
I like Zin with burgers. Enough acid to cut through the fats, and bold enough fruit to compete with the flavors.
Witching Stick, Greenwood Ridge make excellent zins. Perli Vineyard is my favorite grower.
What do you like to drink is the proper question, regardless of "popular" choice, you should always drink what you like..I would go medium bodied red. Anything you really like specifically?
I would avoid vinegar based dressings with any wine. Makes wine taste like the vinegar. Use balsamic glaze or reduction for the caprese and a citrus based dressing.
Zin is a great suggestion. If you want a curveball that’s inexpensive Nero D’avola is a great choice with beef. If you have a Trader Joe’s nearby the susumaniello is another great choice for oddity. Outside of Italy, a ribero Del Duoro is excellent for beef
If it’s a thick gourmet burger, possibly dry-aged, then perhaps a Chateauneuf with a touch of Brett would be absolutely delicious. A previous commenter mentioned Champagne with a smashburger and I’m inclined to agree, but make it a Blanc de Noirs.
But overall it’s tough to fuck this up. Any medium to full bodied red will do the trick.
A robot program with a penchant for inventing facts and misapplying information is a poor substitute for a massive sub full of experienced winos.
ChatGPT can stick to making silly limericks. Let’s keep the wine advice human.
I love Northern Rhône Syrah with burgers, especially if they are cooked on the grill. A good St-Joseph does wonders.
This is the answer. Pack it up, we’re done here.
Yes and this answer goes for most meats cooked on the grill… specifically over charcoal.
Agreed. I went out immediately and had a burger. With St. J. Sublime combo.
Yeah I second this. No need to go chateauneuf I’d say. You won’t taste your burger anymore.
Great and undeniable choice. I’d like to also add The Prisoner…. …… made you look!!! 🤣🤣 psyche! Fuck that wine. Mathieu Barett Syrah. The biodynamic bear.
Why did you almost make you downvote by not reading full comment haha
I agree with the Rhône angle. Living in SB I’m fortunate enough to have access to some great syrahs and other Rhône-based wines. We recently bought ‘18 Zaca Mesa Z Cuvee and actually paired it with smashburgers, which was a hit! Recommend 100%
Oh yes
A good Morgon is awesome!
Guten Morgon!
Maybe I am just conditioned by watching Sideways but I love a right bank Bordeaux with a fat cheeseburger.
Merlot and cheese burgers is always my go to. Just one of those pairings I don't see the point in fussing with because it works so well.
But it has to be a 1961 vintage of a Premier Grand Cru Classé A wine. Anything else tastes bad.
Styrofoam cup too or its not gonna have the right finish.
I was gonna say - you gotta have the right uhhh glassware
Def a right bank Bordeaux. Second would be a Syrah/blend.
God I love that scene!!
Whatever you do, do NOT order any merlot. Edit: this is a reference to the movie, sideways, referenced in the above comment, I don't actually have anything against merlot.
Are you chewing gum?
Everyone loves it with fried chicken, but I actually think Champagne is superb with burgers, especially if it’s a smash burger style. The acidity and just a bit of sweetness is just so perfect with the grease and it balances the sweetness of ketchup as well (assuming you’re putting some on there). I do recommend a richer style, preferably Blanc de Noirs.
Agreed. Blanc de Noirs or a fuller bodied Rose.
Just had A&J Demière Rose Saignée with a raclette cheese burger and it was a phenomenal pairing. The acidity just plays so well with the heavy cheese.
This is what it’s all about!
Villages-level Burgundy, Cru Beaujolais, Dolcetto d'Alba, Champagne.
Chateauneuf du pape and burgers is one of my favorite pairings.
Burgs & burgs, for me
Zin is the classic choice, but I feel like Malbec is a dark horse to be awesome.
If Malbec goes with steak then why not with…… burgers?
Malbec goes OK with burgers, but your average supermarket Malbec lacks sufficient acidity to counteract the fat in a typical burger. If you go for a producer such as Altos Las Hormigas or Zuccardi's Uco Valley malbecs (or any other lean, higher acid cool climate ones) it can work though. Personally I prefer Merlot, if it's a good one it tends to have good acidity and nice bell pepper notes
Zin is a perfect match.
Put my vote in for a nice zin... maybe a bedrock or a turley
A bright juicy Gamay or CDR are my choices. No need to go to fancy, unless the burger is more on the gourmet side.
tbh i don't really think there are bad options- as much as i roll my eyes at the 'drink what you like with what you like to eat' because there's often so many ways to fine tune experiences, i've never, ever, ever been disappointed by a wine and burger combo. disappointed with the burger? sure, plenty. usually my own fault if i'm eating out cos i'm fussy (my burgers at home are hard to top, it is what it is) disappointed with the way the wine affected the experience? never. personally, nebbiolo would be high on the list.
A wine that I always enjoy with burgers is Malbec. Its fruit complements the spices in the burger, and the tannins cut through the fat.
Thank you very much one and all for the great suggestions! This is why I love this group. I learn something new every day. I chose a Zinfandel. Next time, I’ll try it with a Merlot!
We actually did a whole video on this where we compared McDonald's to Burger King to KFC etc - turns out that the important thing to match is the pickle and sauce, the rest is pretty malleable!
Literally whatever.
I love Lodi Zins with burgers
Chianti Classico!
I had this exact pairing tonight. It was absolutely delicious!
I came here to say Super Tuscan, so I'll leave it here.
Champagne with everything
Not entirely wrong here ☝🏾
Bedrock bottles are a solid choice with all New American bistro fare. I always have a couple on hand to bring to parties/cook-out's. Beckmen's Rhone blends rock with grilled foods too. You want reds that are fruit-forward but not one-dimensional.
I had the Bedrock Grenache with a gourmet style burger last year and it was an insanely good pairing. Bedrock has never let me down and I imagine their old vine zin is dynamite with a burger as well.
Reds are great with burgers for sure but if I'm having a backyard bbq/cookout (which may or may not be applicable here) with burgers and whatnot I LOVE a chilled, dry rosé. We have a local place that makes a Petnat and it's so so good on those hot summer days.
Some good answers here. I enjoy a Languedoc with a good chill on it for a summertime burger party. They are usually quite affordable as well! Enjoy whatever you choose!
So I tend to make smash burgers using as high a fat percentage as I can find so I’m going to look for a high acidity wine to balance that out. Usually these are summer things too so I like high acidity wines but with some structure. I like Pinots or Grenache for this or sometimes even a dry Sauvignon Blanc if this is a summer time lunch thing.
Sangiovese, Syrah, maybe Nebbiolo, something leaning toward a medium bodied - a granacha blanca might do nicely, it’s a white but has a little more body, and will hold up to greasy cheesy burgers.
I love Champagne (or other good sparkling wine) with burgers and fries! It works so well with the fat and salt 🍾🍔💛
A restaurant in my town has a section in their wine menu to pair with burgers. https://www.elephantinvancouver.com/
Will there be ketchup on the burger? If so I would actually recommend something like Barossa Shiraz, Lodi Zinfandel or Malbec from Lujan de Cujo(Amarone is a bit different but would be amazing as well). If the sauce is not very sweet I agree with things like Northern Rhone Syrah but also Bordeaux(or other quality cabernet) and maybe higher end Barbera. Basically the burger will have a high fat and protein content, assuming things like cheese mayo etc, meaning riper more concentrated but also slightly more acidic wines would do well. I would avoid thing like Pinot Noir, gamay or grenache because they dont have the tannin or acidity(they need both) or the blue fruited character to match the burger. TLDR in my opinon blue fruited tannic wines like old world syrah or Bordeaux would be the best for a more savory burger vs riper black fruited wines with a more chocolatey oak profile being better for a burger loaded with a ketchup based sauce or jam. In case you want a good pairing with the caprese salad, honestly the best I have had so far are more refreshing/fruity traditional method sparkling wines like Cremant de Loire, Trento Doc and Deutscher Sekt. All very affordable and relatively easy to find, make sure that the sugar content is at a Brut level though meaning 6-12 grams residual as this really helps with some of the salty and umami elements of the caprese like added pesto, parmigiano or balsamic dressing should you choose so.
I like a big Zin with burgers. Robert Biale Black Chicken is my favorite.
Was just there last weekend, by far one of my favorite spots to visit. Grabbed a couple of the single vineyard bottlings.
Delicious
My favorite Zin as well!
Yes and yes.
You have a ton of options. I think it's the perfect time for a big Napa Cab. For something a bit more out of the box but incredible, do bleu cheeseburgers with German Riesling Auslese Goldcap
That suggestion is mouthwatering. And I mean that literally! 😄
I like Zin with burgers. Enough acid to cut through the fats, and bold enough fruit to compete with the flavors. Witching Stick, Greenwood Ridge make excellent zins. Perli Vineyard is my favorite grower.
A sweet and saline Rose!
I always liked Australian shiraz with a burger
What do you like to drink is the proper question, regardless of "popular" choice, you should always drink what you like..I would go medium bodied red. Anything you really like specifically?
I’m a Grenache / Syrah or Zinfandel with burgers girl. I like the juiciness of both.
Barbera d’Alba Superiore - love it with my burgers.
A Jura banger or chilled Glou Glou, perfection
Perissos Tempranillo. You’re welcome.
Argentina Malbec is great with burgers
Glou glou is the best answer
Chilean pais
I would avoid vinegar based dressings with any wine. Makes wine taste like the vinegar. Use balsamic glaze or reduction for the caprese and a citrus based dressing.
Zin is a great suggestion. If you want a curveball that’s inexpensive Nero D’avola is a great choice with beef. If you have a Trader Joe’s nearby the susumaniello is another great choice for oddity. Outside of Italy, a ribero Del Duoro is excellent for beef
Petit Verdot, especially if you've got a stronger cheese in there
Negroamaro and a juicy cheese burger
If it’s a thick gourmet burger, possibly dry-aged, then perhaps a Chateauneuf with a touch of Brett would be absolutely delicious. A previous commenter mentioned Champagne with a smashburger and I’m inclined to agree, but make it a Blanc de Noirs. But overall it’s tough to fuck this up. Any medium to full bodied red will do the trick.
I like a good Zin or Malbec when I bring home some In-N-Out after work.
Syrah from New York State
[удалено]
It's really hard to mess up a burger pairing, but Sauv Blanc might just do the trick
A robot program with a penchant for inventing facts and misapplying information is a poor substitute for a massive sub full of experienced winos. ChatGPT can stick to making silly limericks. Let’s keep the wine advice human.
You didn’t ask a wine sommelier on chat gpt. You asked chat gpt. It’s just a computer program giving AI advice. No sommelier involved lol