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May 21, 2008

Fire up the grill - Wines for Burgers

Everyone loves a big, fat, juicy burger. It doesn't matter if your burger of choice is turkey, veggie, portabello, or good old-fashioned USDA prime beef. There is just something comforting about sinking your teeth into mouthwatering goodness enveloped in soft bun. So what do you drink when you have to satisfy that yearning? Well you could go in so many different directions depending on your burger preference. Classic cheeseburger? Bacon cheeseburger? Mushrooms? BBQ? Don't worry there are a couple of good wines that will make any burger a dream burger.

hopeshiraz.jpgIf you're hankering for top sirloin, bison or just about any red-meat burger, go for a medium to full-bodied shiraz. I like the Hope Estate because it is big and intense with some fruit, but it is definitely more spicy than fruity and doesn't exhibit the fruit-bomb characteristics of most shiraz.

Hope Estate Hunter Valley Shiraz 2006 $12
Hunter Shiraz has unique characters, not the big, ripe jammy characters of many Australian wines but a more elegant, finer style. Our wine still has the usual plum and spicy pepper characters but a balanced elegance enhanced from time in French oak. A complex and satisfying Shiraz that you will love to drink. (from Hope Estate)

renwoodbarbera.jpgOn the other hand, if you fancy a more heart-healthy and figure-friendly burger, a la turkey, veggie and the sort, you might check out a barbera. There are some excellent Italian barberas out there that would foot the bill, but I really like the Renwood from California for all of my burger moods - meaty and meatless.

Renwood Sierra Foothills Barbera 2005 $10-$12
The 2005 Barbera displays aromas of rhubarb, cherry, and strawberry. On the palate the wine is lighter, with a smooth core of fruit flavors. Crisp acidity is Barbara's signature trait which makes this wine so mouthwatering. A finish that lingers, with raspberry flavors with a hint of cinnamon, balances the wine. The lots were aged in both stainless steel tanks and in a blend of older American and French oak barrels for 10 months. This allows the pure fruit to shine through and have a hint of smokiness. (from Renwood Winery)

If these two don't spark your interest, check out this great shiraz blend: D'Arenberg Stump Jump

Read More in: Red Wine | Shiraz | Wine Advice

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Posted by Noël Wallace at May 21, 2008 8:57 PM
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