There’s nothing better than a barbecued burger in summer. Your choice of wine depends on what kind of burger it is. A plain beef burger will go well with most red wines. Those juicy proteins and full-on flavours really complement a drop of good red wine. I am talking here about real home-made burgers, not the fast food variant. It is the accompanying sauces, garnishes and other ingredients that make a difference. Tomato ketchup and other sweet sauces don’t go well with light or tannic red wines. Add in some spice, a pickle and sweet mustard and you need something with real power.
With a properly barbecued burger served with cheese and other trimmings, I would normally go for a big full-bodied red, such as a Grenache/garnacha from the Rhône or Spain, a big lush Aussie shiraz, a Ribera del Duero or a Malbec from Argentina. You could always go for the full American vibe with a rich Californian zinfandel. Or of course, you could grab a beer, probably an IPA, which on a sunny summer’s day seems ideal. Try to avoid tannic Bordeaux and light red Burgundy, but a full-bodied ripe cabernet or merlot would do very nicely.
[ One wine to drink chilled on a warm day, and another to enjoy with cheeseOpens in new window ]
Burgers, even gourmet burgers, may not be classified as fine food by some, but they do make a good match for serious reds; don’t be afraid to open up a decent bottle.
Veggie burgers can be every bit as good as meat burgers. Chickpea burgers are very good – think of the panelle sandwich, classic Sicilian street food. Jamie Oliver has a nice recipe for chickpea and sweetcorn burgers. With these I would probably go for a medium-bodied white wine, possibly a catarratto or grillo from Sicily, but a sparkling wine would work too.
My daughter makes a mean halloumi burger, served with lots of tomatoes and herbs. The grilled tangy cheese and herbs go very well with a sauvignon blanc, or if you want to keep it Greek, an assyrtiko.
