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!!!
Cheers
Other Posts In #NWTW Week 32
#NWTW Week 32: ON TOUR – Cabernet Sauvignon from California (Part One)
#NWTW Week 32: ON TOUR – Cabernet Sauvignon from California (Part Two)
#NWTW Week 32: ON TOUR – Red Wines in California
#NWTW Week 32: ON TOUR – So Why Drink Californian Cabernet Sauvignon?
Photo Reference and Recipe Link
An easy burger recipe from the Metro blog, but great results!
