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Grappes & Le Parisien
Everything you always wanted to know about wine but never dared to ask

Oh, the burgers! Of course, there are simple fast food burgers, but the burger has long since found its place in today's cuisine and has even become an icon of bistronomy. There are countless chefs who have put the most whimsical burgers on the menu of their sometimes starry restaurants...

At home, the burger can also be declined from the classic to the most original: beef and comté, chicken with honey/mustard sauce and goat log slices, fish burger with tarragon mayonnaise sauce, veggie burger... You should not hesitate to work on the food and wine pairing according to the burger recipe, depending on the meat chosen, but also on the sauce and even the filling.

Beef Burger, a red wine with beef

To accompany a beautiful beef burger - a pleasure for carnivores - nothing beats a red wine that is both bloody and fruity: a Côtes-du-Rhône village or a Beaujolais (Brouilly, Fleurie, Morgon...) that will highlight the delights of ketchup. For those who prefer reds with body, you won't be mistaken for a good Bordeaux or Languedoc.

The choice of wine, if you want to be more precise, depends on the cheese and the sauce.

Beef burger on the grill:

Bordeaux to bring out the grilled side of the meat (Médoc, Haut-Médoc, Lalande de Pomerol, Saint-Emilion, Blaye, Côte de Bourg...) or red tannic wine from the South-West (Bergerac rouge, Irouleguy, Madiran, Cahors).

Bacon burger:

Côtes du Rhône (Red Ventoux, Costières de Nîmes, Côtes du Rhône village), Beaujolais Village or Cru du Beaujolais (Moulin à Vent, Chénas, Fleurie...)

Cheddar or Emmental Burger:

Bordeaux (Médoc, Haut-Médoc, Lalande de Pomerol, Saint-Emilion, Blaye, Bourg...) or tannic and patinated red wine from Languedoc (Minervois, Cabardès, Fitou, Saint-Chinian, Languedoc rouge, Pays d'Oc Merlot).

Burger in the county:

Côtes du Rhône (red Ventoux, Costières de Nîmes, Côtes du Rhône village), tannic and patinated red wine from Languedoc (Minervois, Cabardès, Fitou, Saint-Chinian, Languedoc rouge, Pays d'Oc Merlot)

Luxury version, the Burger with foie gras:

Bordeaux (Haut-Médoc, Lalande de Pomerol, Saint-Emilion, Margaux, Pessac-Léognan, Graves, Moulis, Listrac, ...). Red Burgundy if the foie gras is fried (Nuits Saint Georges, Pommard, Hautes Côtes de Nuits, Givry)

Chicken burger, why not dare white wine

Let's have some fun with a grilled chicken fillet topped with mustard/honey sauce in a burger largely topped with goat cheese, all in a bread delicately flavoured with a few drops of virgin olive oil. You can try a white wine such as a Pinot Gris Kaefferkopf, with honeyed notes this Alsatian wine will go well with a light old-fashioned mustard and its vivacity will enhance the sweetness of the whole! But you can also venture much further south with a Coteaux d'Aix en Provence Blanc or Rosé.

Breaded chicken burger:

White wine from the south of France (Languedoc blanc, Ventoux blanc, Pays d'Oc blanc), Mâcon blanc, Côte du Rhône blanc

If you prefer a red wine, choose a not too tannic one such as a Touraine red (Touraine, Chinon, Bourgueil) or a red Beaujolais!

Chicken burger with curry sauce:

Fruity Alsatian white wine such as Gewurtztraminer, Pinot Gris; White Anjou. More like red wine? Choose a red Anjou or a Syrah du Rhône (Crozes-Hermitage, Saint-Joseph, Syrah des Collines Rhodaniennes)

Chicken filet burger with barbecue sauce:

With a barbecue sauce you can switch to red wine, you will try to find one that is not too tannic not to erase the delicate flesh of the chicken but a sunny red wine that is not too acidic. Let's go for a Merlot from the Pays d'Oc, and for those who love foreign wines, a Spanish wine like a Rioja will do very well!

Fish Burger, a dry white wine

Tired of meat? Try the fish burger! A burger bread topped with one or two beautiful breaded and crispy hake fillets, topped with tarragon mayonnaise. It will be pleasant to pair it with a Sauvignon Blanc wine such as Reuilly or Touraine!

Burger with hake fillet and tartar sauce:

White Bordeaux, Entre-deux-mers, Graves blanc, Touraine blanc, Reuilly blanc, Saint-Bris.

Salmon burger:

Sancerre blanc, Pouilly-Fumé, Beaune, Hautes Côtes de Beaune, Côte Chalonnaise (with salmon, opt for dry white wines with a touch of minerality or a touch of wood)

Vegetarian burger, wine depends on vegetables

What could be more current than a 100% vegetarian burger? Patty of various vegetables, soy steak, marinated and breaded tofu... the veggie burger is available as desired. Faced with this diversity, a sure bet would be a light, very supple red wine, such as a gamay or a Beaujolais Villages, a pinot noir would also do the trick!

Soybean steak burger:

Choose a young dry white wine. White Burgundy, White Beaujolais, Mâcon or Pouilly-Fuissé. Loire white wine: Muscadet, white Anjou.

If you prefer red wine: Touraine rouge, Beaujolais Village

Burger patty of various vegetables:

Red Anjou, Red Touraine, Beaujolais Village, Red Reuilly, Red Menetou-Salon.

And bon appétit of course!

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