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Beer is great, but vino will take your sliders to a new level. Here’s how to pair everything from a classic patty to a spicy burger with wine.
Few pairings beat the effortlessly iconic combination of burgers and beer. (Don’t believe us? Just head over to our sister publication Westchester Magazine‘s epic Burger & Beer Blast, which celebrates the combination during one epic evening.) Yet, as the endless innovation in the world of food and drink proves, sometimes you should mess with a good thing. Case in point: the partnership of hamburgers and wine may be more unusual, but that’s not to say that it’s not just as good as, if not better than its beer-inclusive alternative.
To prove a point, we asked Christine Barnes, co-owner of di’Vine Wine Bar in Wappingers Falls, to share a few of her preferred vinos to drink alongside a perfectly juicy slider. Pick your favorite combo, or try all three.
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Classic Burger
“For a nice charred burger dressed simply I would recommend an Oregon Pinot Noir or a French Syrah,” says Barnes. “These wines have subtle tannins and earthy characteristics that complement the charred meat. They also have peppery undertones that add flavor to a simple burger.”
Try it with: the burger that won our 2017 Burger & Beer Bash
Bold Burger
“For a burger with bold toppings (bacon, blue cheese, onions), I would definitely recommend a bigger red like California Cabernet Sauvignon or Zinfandel or an Argentina Malbec,” Barnes explains. “These wines have lush fruits usually rich with cherry and black currant flavors and carry a more robust spiciness.”
Try it with: Maibock mushroom, caramelized onion, and goat cheese sliders
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Spicy Burger
If you love a bit of kick on your patty, “you would want a red that has hint of vanilla,” Barnes notes. “We carry an Australian red blend that would work well (Hopes End Red Blend) or even a French rosé would work as well.”
Try it with: the chorizo and shrimp slider that wowed Westchester
