How could I have gone all the way through 3 sets of American wines over the course of NWTW and not at some point pick a burger? Well it couldn’t last could it?
The classic pairing with Cabernet Sauvignon is red meat, and the redder the better. I could have plumped for a steak, or even some slow cooked beef ribs, but that’s not going to work with these gut busting American heavy weights. I think we need to tip the cap to the star of American cuisine, with a perfect burger.
The protein in the meat works great with the high tannins (the mouth gripping particles), so try have the meat as rare as you dare. Pick your favourite recipe and go for it. Just don’t you dare go pick up a McDonald’s!!!
Other Posts In #NWTW Week 32
Photo Reference and Recipe Link