I’m a big fan of meals that are easy, inexpensive and tasty; but who isn’t?
This week I am featuring the Michael David Winery, and what better wine to pair with their Seven Deadly Zins than a burger? Recommended retail on the Seven Deadly Zins Zinfandel is around $14, making it VERY recession friendly.
I selected a recipe for Beef-and-Lamb Burgers with Cheddar and Caper Remoulade, a fairly simple but extremely tasty recipe. I was intrigued by the remoulade which calls for cornichons, capers, whole-grain mustard, parsley and mayo. Kind of an interesting combination I thought. Not something I have ever put on a burger before!
I did have a little difficulty in finding cornichons, I settled for sweet midget gherkins…it’s the closest that Publix had. I was also a little worried that the wine would overpower the individual components of the recipe, especially with the alcohol being at 15% (typical for Zinfandel). Luckily I couldn’t have been more wrong! The low typical low tannin levels in Zinfandel make it a great pairing wine, particularly with beef, lamb, barbeque or sausage dishes.
Many times wine serves simply as a satisfying refreshment to accompany a certain food choice. The refreshment match may be appropriate when the food severely inhibits a good or synergistic wine choice.
In this situation, you have found a wine that matches the food item’s basic components (sweet, sour, bitter, salty) and overall body.
This essentially means the combined effect of the wine and the food paired together is superior to the sum of the individual parts.
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