I don’t know if I am suddenly changing or slowly becoming everyday more of a burger addict, but a recent burger and wine late night gave birth to my new theory on the subject:

Fluid wine, the one that you drink and don’t chew is what goes best with a burger, because as beer, it feels as if it is hydrating you, nicely rincing this heavy beef, strong onion and barbecue sauce. It is another miracle drink that will let you have this huge delicious burger without blinking.  

So for a classic burger, you need a fluid wine - One that is light with the power of fruits and fresh flowers, one that still has the structure and body given a good terroir and a clean wine making process. Always make sure the burger is impressive and the dress looks good. 

To me, the pinot noir fruits add up the soft twist you need to calm down your papilla and get ready for the next bites. I loved the Mercurey Villages 2007, first because the domaine de Suremain is forever delicious. Red berries, a hint of spice, easy to drink with still a nice elegant texture and the delicacy of Pinot Noir. Plus, the red simple label on the bottle goes perfectly well with a man’s burger: high simple quality, around 10 euros, just perfect to pair with my beef burger.

AND YOU KNOW WHAT… my blood, half made of Gamay might have some roots in Burgundy. After the bottle went down… pretty fast, we switched to Côte Chalonaise 2008 to finish the meal. With late fries and nice beef, this unoaked Chardonnay, bold fruit from Domaine Gouffier made us all say WaW! A perfect after dinner drink finally, to enjoy Paris warmth and the switch off of the burger fire. 

Really at first, I didn’t thinkt that Chardonnay’d work so well, I almost went down to the cellar to switch for a more aromatic white mood… but I still received email from the party members today to ask me for more.

So and overall… because I am from Beaujolais and have this pink label always standing in my perimeter, I had to open this Fleurie 2007, Miss Vicky Wine branded. Indeed, we opened the meal with it and I’d say we may as well have had it after the mercurey. Cause and that is the second part of my theory, during a burger party, it is better is to start with a wine with more tannins and go slowly towards lighter wines.

Last but not least, the beaujolais Village that was the last bottle opened – Philippe Bonhomme, Cuvée Prestige 2008... was a hit for the guys still drinking… Fresh red fruits, smoke and a present structure given by a few months in barrels. With it we joyfully ended the party, certainly going to bed with happy thoughts and burger & wine dreams.

I confirm that burger, even though it is tasty and has many flavours going well with heavy wines, is something you’ll enjoy best with real fluids, lights and fruity. Doesn’t mean you can’t have complexity and structure, as many of the good light wines also show.

Now.. not everyone agrees, burger can be complex and it also depends on what you put in it and which atmosphere you want to give to the party.
Also:  you need everything to make a happy world. So here are the suggestions from my wine friends:

@NewHopeWinery suggest a grilled burger w/hot pepperjack cheese and pair w/an oaky PA Chambourcin.
@Thewinesleuth I’d say off the top of my head, a CA cab or maybe a carmenere?
@AndyBurge a bit late Vicky but has to be a big one – Shiraz, Sangiovese or Barolo
@MartyJgarner  Try a Viognier- it’s Shiraz for the summer!
@BKwineper perhaps you have a blush wine (pelure d’oigon) that will go well with the onion rings… :-0 or perhaps or Wine from Chile? To go with the sauce?
@ludovicgenard  Drink all the wine first then your burger should be eatable (That is another theory..)
@ebacchus Match a Portobello Mushroom Burger with a nice Pinot Noir. Probably a great choice.
@SuppleWine Blue cheese and bacon burger with a heavy hitting pinot noir from CA central coast or Chile (thinking Leyda)
@Palayer Brouilly “Cuvée des Fous” de chez Lapalu, ou Roc d’Anglade ? Let’s Rock !

All wines are available on www.lesmoisduvin.com in France.