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Sommelier To Go: Pairing Wine with Burgers

Posted by Adam Kuban, January 22, 2007 at 6:34 AM

The world of hamburgers: If you're an omnivore, you can't help but end up there at least once a week. When pairing a wine with this iconic dish, it's all about the toppings and condiments. In this video, some surefire picks to go with a variety of burger styles.

OUR SOMMELIER SAYS
When choosing a wine to serve with a burger, it's not so much about the meat than the toppings or condiments gracing it.

If you're going to slather on ketchup, look for fruity wines or even sweet wines, since ketchup—not the burger itself—will be the dominant element. Off-dry rosés or even white wines with a touch of sweetness can work. An Australian Shiraz is a respectable pick.

If you're eating the burger on its own, "nothing is better than a rich, sunny, southern red from Italy." Try a Nero D'Avola from Sicily.

Having a side of coleslaw? "You'll find great happiness in a Syrah-based wine from Southern France—a good Côtes du Rhône would be quite lovely."

In general: "For everything from burgers to pizza to steaks, I default to Southern Italy—to primitivos from Apulia or Nero D'Avolas from Sicily."

FEATURED WINES
Nausica Nero D'Avola Sicilia, 2005

Hope Estate Family Vineyards, Hunter Valley Wollemi Shiraz, 2005

ABOUT JOSHUA WESSON
We like Joshua because he took wine and made it accessible to everyone. You can walk in to one of his Best Cellars stores with $20 and leave with a great bottle of wine and $5 in change—each bottle he and his colleagues scour the world to carefully select is $15 or less.

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Tags: burgers, hamburgers, Joshua Wesson, Sommelier To Go, wine