What to drink with a fried burger?

The base of the meal that everyone loves or has loved: the fried burger. The fried burger alone represents the very simplicity of pleasure! So from time to time you can reach new heights with a good wine to accompany it.

Preparing a burger starts with a visit to the butcher, because we must admit that a fresh burger from time to time makes us appreciate authentic flavours. Place the meat on your hot stove, salt and pepper the side that is not cooked. Then turn the meat over. Salt and pepper will have had plenty of time to blend in!

One often returns to the same with the red meat, many red wines can be appropriate. Then we propose you voluntarily restricted choices not to fall into interminable lists of wines proposed with a fried minced steak.

What wine with a burger?

The "classics":

• A superior Bordeaux
• A Côte de bourg de Bordeaux
• A Côte-de-Blaye de Bordeaux
• A Haut-Médoc of Bordeaux

The "less classic" ones:

• A Saumur-Champigny de Loire
• A Beaujolais Morgon
• A Beaujolais Brouilly
• One Burgundy Pinot Noir
• An Alsace Pinot Noir
• An Anjou-Villages de Loire
• A Chinon de Loire
• A Sancerre de Loire

The burger is a meat that goes very well with grape varieties (race of the reason) such as Cabernet Sauvignon, Cabernet Franc or Merlot found in its regions. Their woody and vanilla flavours have a certain aromatic freshness with subtle spiciness and are perfect for a rather "classic" red meat. The Gamay grape variety when well worked can be a good alternative, as is the case with a Morgon or a Brouilly.

Good steak and chips!

Alexis Proust for Les Grappes