In honor of National Burger Day last week, here’s a list of the most perfect pairings for your favorite burger. (And it’s an excuse to have burgers and wine, like, every night.)
Fruitier, medium-bodied, bold reds are the best bet for an awesome pairing with beef. Wines that are more tannic, like Malbec, stand up to the higher tannins and fat content in a classic beef burger.
The tannins in a Pinot Noir are the perfect match for a cheeseburger with American cheese. Pinot’s acidity and notes of cherry and plum cut through the cheese and beef, smoothing the flavor.
Veggie burgers are very unique and the tastes can differ greatly. Rosé is the perfect pairing, as it is one of the most food-friendly wines and appeals to a variety of flavors.
Low in tannins and high in acidity, Pinot Grigio will bring out the best of a turkey burger. Turkey burgers themselves are low in tannins and fat content, and a fruity Pinot Grigio compliments this well.
(ex: bacon, blue cheese)
Smoky and salty toppings like bacon and blue cheese can be paired with a Grenache. Grenache can be spicy, but has a silky finish that compliments that smokiness of the toppings.
(ex: ketchup, caramelized onions, sweet relish)
The sweeter the toppings, the more you need a wine with acidity. Toppings like ketchup, caramelized onions, and sweet relish add a sweetness that requires a wine high in tannins and acidity. Merlot is the way to go with the sweet stuff.
(ex: lettuce, tomato, ketchup, and mustard)
If you’re into the classic toppings, fruiter reds are the way to go. With toppings that aren’t too sweet, an Australian Shiraz is the go-to. This Shiraz brings a perceived sweetness that works well to expose the flavor of the toppings.