The archetypal British burger would welcome an array or red wines. If dressed simply, a Merlot or light-bodied Cabernet Sauvignon would work well. However, the more lavish the burger becomes with endless toppings of onions, mayonnaise, tomatoes and bacon, the more flexible the wine needs to be. Hearty wines from Beaujolais or spicy reds from Northern Rhône would do just the trick. It is important to find a wine, which has the right structure and tannins to handle the beef but also boast plenty of fruit to balance the strong flavours from the selection of possible condiments.

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