Beef & Barrels November is Burger…and Wine Month
We all know that November is the month of burgers in Coral Gables. If you haven’t yet experienced a fun-filled Burgerliscious celebration, it’s time that you plan on adding the annual event to your calendar. Though the usual November food and wine buzz around the country begins to tilt toward Thanksgiving at the end of the month, I want to take some time to celebrate our very own Coral Gables holiday, and talk about how you can pair your favorite burgers with your favorite wines long after the revelry of Burgerliscious ends. I know most folks think of beer with a burger, but I want to challenge that notion. While I’m not knocking those who enjoy a cold brewski with their buns, I think that wine is a much more versatile libation that can enhance the burger-eating experience for anyone who appreciates the way a good glass of vino brings out the best in a perfectly paired meal. So, if you’re ready to up your bun game, here are different varietals to try with each variety of burger.
Beef
/bēf/ | The traditional burger! All beef patty, some ketchup, and maybe even cheese make this style of burger an American classic. It’s important to note that when we talk about pairing wine with these burgers, it gets harder and harder the more flavors and toppings you add, so let’s just stick with the basics. Beef is a great wine-pairing food, and goes well with big red wines. For your beef burger, stick with something Cabernet-based, or a peppery Zinfandel out of California; the bolder, the better. For an economical bottle to take to the next cookout, try a Chilean Concha y Toro Cabernet Sauvignon found at your local grocery store.
Turkey Lamb
/tərkē/ | A lighter burger for those who are trying something a little healthier than beef, turkey burgers also go better with a lighter-style of wine. I’d even say that you can try a red or a white with your turkey burger. If you would prefer something crisp and refreshing, look for a Pinot Blanc or Pinot Gris. However, if you plan on loading up on the cheese, I would drink a glass of Pinot Noir with this burger. For a fancy turkey burger night, splurge on a Papapietro Perry Pinot Noir out of Sonoma, and “wow” your guests with how well wine and burgers play together. /lam/ | Now this is an interesting take on the burger, but also something that requires a little more thought into the overall meal than just plopping a beer down in front of it. When you’re making lamb of any style, you want to make sure that the rest of your meal complements your choice in prime meat. Syrah would be a good match for this burger. With the right amount of fruit and smokiness typically found in this wine varietal, you can enhance the smoky flavors emanating from a grilled lamb patty. Try a Chateau Ste. Michelle Washington state Syrah with your next lamb meal, and taste a magical pairing in your mouth.
Veggie
/’vejē/ | Veggie burgers can be a little trickier to pair because they can be prepared in so many ways. Some veggie burgers are heavier on the beans and vegetables, and others are made in more of a grain-style. If your burger is heavy on rice or quinoa, I would think about pairing it with a white that has a little weight like a Viognier. However, if you’ve got more bean in your bun, try something earthier but on the lighter side like a French Côtes du Rhône. I recommend looking for a Ferraton Père & Fils SAMORËNS Côtes du Rhône red.
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Hope you decide to rethink burger night, and include a nice glass of wine next time. Cheers!
Jacqueline Coleman is a certified Sommelier and 4th generation Miamian, born and raised in Coral Gables. You can find her musings about the “wine lifestyle” on her blog, History & Wine (historyandwine.com), or follow her on Twitter @HistoryandWine.