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Old 04-14-2011, 10:10 PM
 
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in n out double double animal style?
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Old 04-14-2011, 10:52 PM
 
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Well...beer.

But I guess make it "America's wine", Zinfandel. It's associated with California too. Or a pinot noir. Get onion rings. If this is a date, dude, you're having In 'n' Out.

But beer's the first choice. Anchor Steam.
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Old 04-14-2011, 10:52 PM
 
Location: San Antonio/Houston
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Merlot?

Last edited by elnina; 04-14-2011 at 11:08 PM..
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Old 04-15-2011, 01:25 PM
 
Location: Back in the gym...Yo Adrian!
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A 1961 Cheval Blanc
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Old 04-16-2011, 07:35 AM
 
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I love Sparkling wine with burgers, pizza etc because of this Sunset article I read a couple of yeas ago similar to this one.

Wine for burgers < The best wine to serve with pizza and burgers - Sunset.com
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Old 04-16-2011, 12:19 PM
 
Location: East of the Sun, West of the Moon
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Quote:
Originally Posted by Bunjee View Post
Well...beer.
In general, I think that wines pair better with burgers. I would go for something with light-bodied and dry (high alcohol) to temper the heavy greasiness of the meat, something with a strong stone-fruit character to complement the beef flavor, and a bit tannic to balance the sweetness that usually accompanies a burger such as the tomato and condiments.
Pairing beer to burgers is harder than wine in my opinion because a lot of beers are simply more radically inappropriate.

If someone were to say, "You can have a beer or a wine with your burger but the beverage you choose will be selected randomly.", I would choose wine only because a greater range of wines would complement the food than beers.

For example, even though burgers and beers are considered "low class" foods, the common "low class" variety of beers, light lagers, are the least appropriate style to complement the bold flavors of a burger.

So for beers, I would go for the same body and flavor as a suitable wine. This would lead you into the territory of Browns, Pale ales and some Belgians. Bocks are too heavy bodies but otherwise have a suitable range of flavors, dry stouts don't usually don't have enough punch to back up a burger unless it is very plain (bread and meat). If you wanted to get adventurous with beer/burger pairings, you could experiment with beers that use a lot of roasted malts in the grist or some of the Belgian lambics whose range of flavors would almost lend a condiment like effect to the food portion of the meal.

Last edited by ABQConvict; 04-16-2011 at 12:31 PM..
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Old 04-16-2011, 12:50 PM
 
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I've always heard that red wine compliments red meat. But I'm not a red wine person, I prefer white or blush.

White zinfandel goes with everything, IMHO. Riesling if it's a really good burger.
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