What to Drink With a Burger?
It may be the king of fast food, with recipes ranging from the simplest to the most elaborate, but the burger is best enjoyed taking your time. Can you resist a good beer or a good red wine?
Our beer selection
A BURGER IS ALWAYS ON THE MENU
It's a sacred moment, the moment when you ambitiously bite into your burger with fingers smeared with sauce and cheese, savouring the flavour. But inevitably the next reflex is to want to cleanse your palate. To enjoy it and prepare for the next mouthful. But what can you drink with a burger?
Forget the teenager in you who swears by the infamous burger/soda combination. A mixture that not only masks the flavours but is also too calorific and too sweet. It's time to give the flavours their rightful honour.
Once the flagship of junk food, the gastronomic burger craze has opened the door to more elaborate and delicious recipes. Roasted vegetables, beautiful cuts of meat, and even vegan styles...
But whether you like it fancy haute-cuisine or gourmet homemade, deliciously simple, the classic dish relies on the same combo of ground meat between two slices of bread. A combination of flavours and textures are always present: that of the toasted bread, the juicy red meat, the fat of the melted cheese, the acidity of the vinegar condiments, and the sweetness and saltiness of the accompanying sauces.
So to make this simple and straightforward pleasure last, our experts offer you a selection of irresistible quality/price/pleasure ratio drinks. Friendly bottles without any fuss.
FOUR GOOD REASONS TO FAVOUR BEER
Ordering a burger and not getting a beer is like going to the beach without a swimming costume...beer pairing enthusiasts will testify to this.
Beer is arguably the burger's best friend. Cool and light, it adds layers of flavour and deftly cut through the texture of sauces by 'cleansing' the palate.
For our experts, the beer should enhance the burger as much as the other way around. The taste of each should be complementary and of equal strength. In broad terms, for those who are not convinced, here are the reasons to prefer beer.
To highlight the maltiness
Beer is made from cereals that are malted to varying degrees. The perceived malty sweetness balances out the salinity, so there's a certain similarity with the toastiness of buns. What's more, there are quite a few breweries that grow their own yeast, a bit like a bakery.
For the "original" pairing
Because the burger is the emblem of the States and the USA is the country of craft beer par excellence!
To balance the sweetness and saltiness
Triple fermentations are quite sweet and therefore go well with burger sauces. A triple Belgian beer's sweetness compensates for the salt in the meat.
For its refreshing effect
Each sip encourages you to take another sip. The bubbles "de-grease" the palate to let the different flavours and textures of the burger express themselves. Beer has bubbles and it's definitely more enjoyable than a coke!
AS FOR THE DIE-HARDS WHO WON'T GIVE UP A GLASS OF WINE...
We are not going to make the mistake of saying that a good glass of wine would not go with the juicy and tender meat of the burger.
Just avoid white wines that are not sufficiently structured and especially lacking in tannins. The pairing would be inadequate with the sometimes rare beef.
Our experts suggest that you choose a light and tasty red wine. It should be chosen young for its fruitiness and generosity. The fruitiness of the wine will respond to the fatness of the cheese and meat while underlining the richness of the ketchup sauce.
You need a supple wine, with a patina and melted tannins. But be careful, too much tannin could become abrasive when in contact with condiments.
The supple fruitiness of Gamay
Let's bank on a particular grape variety: a young Gamay! The suppleness and fruitiness of this grape variety leads us to its favourite region, Beaujolais! The vintages have a pleasant freshness and a very pleasant fruity character. Ideal for rinsing the palate. A nice density in the mouth and soft but present tannins to counter the fatty texture of the burger and the flavours of the red meat.
The silkiness of a Shiraz/Syrah
Another interesting grape variety: a light Syrah! With its fruity, floral, spicy and even smoky scents that echo the sweet, slightly spicy Worcestershire sauce. A Crozes-Hermitage starts out frank and direct and then becomes tender and silky, allowing the wine to capture all the flavours while balancing the textures.
The generosity of the Côtes du Rhône
The reds of the AOC offer fragrant and fruity wines, heady without excess. Grenache brings fruitiness, warmth and roundness. A grape variety that embodies all the generosity of Rhône wines. It surprises the palate with its spicy and peppery aromas, ideal for condiments and spicy burger sauces.
The full-bodied nature of Loire wines
Bourgeuil AOC: the reds are round on the palate, welcoming and convivial. We can bet on this uniting wine which will delight with its aromas of red fruit, blackberry, liquorice and spices. Ideal with burger condiments, it is a fleshy and tasty wine, like the creaminess of the burger.
Californian charm
Non-Bordeaux Cabernet-Sauvignon can produce supple, fruity wines. Our experts have particularly fallen for Napa Valley wines.
The indulgence of a rosé
It would have been a shame to pass this one up, especially if summer is in full swing: a rosé wine! Because they are irresistible, succumb to the fruity taste of a rosé from Provence, a moment too good to resist! Perfect for impromptu meals.
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