Is it just me or is every day now attributed to something? National Dog Day, National Coffee Day and even National High Five Day and National Hug Day, honestly, look them up. Today we find ourselves settled on National Burger Day, and I’m going to be honest, I absolutely love burgers so this is the last day you’ll find me complaining about. A plain cheeseburger, maybe a blue cheese burger, maybe a burger with some avocado, whatever your flavour, today is the day that you can indulge and not feel guilty.
Burgers come in so many variants that it’s near impossible to say that one wine matches every burger. it was only last week that I was watching Man vs Food, a show dedicated to finding the best dishes in America. In one episode the presenter (Adam Richmond) visits a minor league baseball stadium where the burger of choice is a beef burger sandwiched between a Krispy Kreme donut cut in half. The perfect sweet and savoury treat, I haven’t personally tried it yet, but it’s certainly on my list of things to do.
If you plan on enjoying a classic plain burger tonight, and by that we mean just the main ingredients with no fancy topping, we’d strongly recommend you go for a classic red wine, Cabernet Sauvignon is the grape most turn to when matching burgers with wine, but feel free to experiment a little. You could opt for a Cabernet Merlot from South America, a Touriga Nacional from Portugal or even a Monastrell from Spain, all of the wines will lead to a lovely compliment of the food.
However, if you elect to add a significant amount of pulled pork to the top of your burger, you’re going to want to lighten the load and elect for a Pinot Noir instead, after all piggy and pinot is how it goes. If you’re not a fan of Pinot Noir and I’m discovering more and more people who have turned their back on the grape, then elect for a nice Gamay instead, it’ll do the same job and it’s sure to be absolutely delicious.
A lot of burgers served today come topped with bacon, who doesn’t love a little beef topped with a little pork. It’s a natural combination that makes my mouth water just thinking about it. However when you combine these two forces, you’re presented with a very big, powerful flavour. You need to balance this with the wine you serve, so if your creation is 90% meat, why not try a wine that’s big in flavour and big in body, a Zinfandel from the fields of California.
I haven’t forgotten about all you white wine fanatics. Reds suit the charred meat more than any white, but if you need to indulge in some white wine flavours, elect for a new world Sauvignon Blanc, these wines have the body to cope with the power of the dish. Wines from New Zealand are perfect, Australia absolutely fine and some Chilean Sauvignon’s will also work wonders.