This 4th of July, can the beer

There’s nothing wrong with cracking open a cold beer to enjoy with your 4th of July burger from the grill.   It’s just that we think you could do better (there, we said it 😉

Hmmm, not sure about what wine goes with this one .... Champagne maybe?

Granted we are about as biased as they come, but TRUST US,  there is nothing that tops off a burger better than a great glass of wine.   Wine can bring out the flavor of food the way no other beverage is able to.   A good match will bring out the nuances and enhance the flavors and unique characteristics of both the food and the wine.  Here are some  unusual and terrific pairing suggestions, by topping,  for your classic 4th of July burger from the grill:

Italian Verde sauce made with chopped parsley, onions and capers moistened with extra virgin olive oil:  Bodegas Fusión Lara O Crianza 2006 ($19)

The Classic:  ketchup, mustard and pickles :  Cave la Vinsobraise Ambre 2008  ($12)

Herbed Feta cheese, black olives and onions: Cave La Romaine Côtes du Ventoux Rouge Volupté ($12)

Cheddar cheese, bacon and barbeque sauce:  Meridiana Wine Estate Melqart 2005 ($25)

Caesar dressing, romaine lettuce and avocado slices:  Cave TerraVentoux Terres des Truffes Red (on sale for $13)

Caramelized onions, Brie cheese and crisp bacon: Les Terrasses du Belvédère Côtes du Rhône Village Sélection Vieilles Vignes 2005 ($16)

Bleu cheese, sautéed mushrooms, lettuce and tomato:  Cave La Vinsobraise Vinsobres Emeraude 2005 ($18)

Grilled mushrooms, grilled onion, bacon and Monterey Jack cheese:  Domaine Chaume-Arnaud Le Petit Coquet ($13)

Sweet relish, chopped onion, ketchup, mustard and hot peppers: Domaine Fond Croze Cuvée Confidence Côtes du Rhône Red 2007 ($13)

Melted Swiss cheese, Thousand Island dressing and zesty coleslaw: Château de Clapier Cuvée Soprano (on sale for $13)

Melted Jack cheese with jalapeno peppers and onions:  Domaine de Montvac Cuvée Vincila 2005 ($24)

Hamburger stuffed with Mozzarella cheese, covered with Canadian bacon and pineapple:  Cave la Romaine Côtes du Ventoux Rosé Tradition ($10)

Shredded lettuce, tomato, sour cream, and black olives:  Cuvee des Templiers CDR – Red ($10)

Aged Cheddar cheese and Dusseldorf mustard: Château de Clapier Calligrappe Red ($11)

Crumbled Bleu cheese, lettuce, tomato, hot peppers, mayonnaise:  Domaine Chaume-Arnaud Granges Rouges ($15)

Your favorite homemade chili and shredded cheese:  Cave la Vinsobraise Ambre 2008 ($12)

Sliced Gouda cheese and grilled zucchini:  Domaine Fond Croze Cuvée Romanaise 2007 ($18)

Grilled fresh pineapple and smoked Gruyere cheese: Cave TerraVentoux Côtes du Ventoux Red ($11)

Guacamole, red onions and bacon: Château Milon Bordeaux Supérieur Rouge 2005 ($21)

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This entry was posted in Dare Wenzler, french wine, Uncategorized and tagged . Bookmark the permalink.

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