Whether you're at a pub, a swanky restaurant, or a cookout, these pairings from three local beverage experts will help you make the most of your burger experience.
Matt Reiser: UpStairs on the Square, Cambridge
Red: â€śTo highlight the char of the grill, choose full-bodied wines that mimic the flame with rich, dark fruits â€” think syrah, pinotage, and malbec.â€ť
Try 2007 Bonny Doon Le Pousseur Syrah (Central Coast); 2008 Warwick â€śOld Bush Vinesâ€ť Pinotage (Stellenbosch, South Africa); and 2011 Altos Las Hormigas Malbec (Mendoza, Argentina).
White/RosĂ©: â€śAlthough deep, rich reds go great with burgers, so do lightly oaked chardonnays and rosĂ©s. And when in doubt, pull the grĂĽner veltliner out. With tons of minerality, naturally high acidity, and the ability to play well with the most difficult pairings â€” like veggie burgers â€” this is definitely a wine you want to keep in good supply for when youâ€™re in a pinch.â€ť
Try 2011 Crios de Susana Balbo RosĂ© of Malbec (Mendoza, Argentina); 2009 Errazuriz Chardonnay (Aconcagua Valley, Chile); and 2010 Hiedler GrĂĽner Veltliner LĂ¶ss (Kamptal, Austria).
All wines available at Bauer Wine & Spirits, 330 Newbury St., Boston, 617-262-0363, bauerwines.com.
Kate Baker: Craft Beer Cellar, Belmont
Double/Imperial IPA: â€śBecause of the thick, resin-y character of hop oil, this kind of bigger, bolder IPA can cut through fattier textures like cheese, avocado, or even a salmon burger.â€ť
Try Wachusett Larry Imperial IPA; Uinta Detour Double IPA; and Peopleâ€™s Pint Double IPA.
Amber Lager/Brown Ale: â€śThese kinds of beers have a lot of caramel malt. I always equate it to the cooking process of caramelization, that sweet note you can get in food from grilling or sautĂ©ing. â€ť
Try Cape Ann Fishermanâ€™s Brew; and Smuttynose Old Brown Dog Ale.
All beers available at Craft Beer Cellar, 51 Leonard St., Belmont, 617-932-1885, bostoncraftbeercellar.com.
Joe McGuirk: Highland Kitchen, Cambridge
The Presbyterian Cocktail: â€śA classic, whiskey-based tall drink, it will refresh your palate after the salt from your fries and burger.â€ť
Pour 1Â˝ ounces of whiskey (McGuirk prefers Crown Royal) over ice in a highball glass and top with equal parts soda water and ginger ale. Jazz it up with a dash of Angostura bitters.
Amaro: â€śA shot of Fernet-Branca is mandatory after I eat a good burger.â€ť
To savor this herbal, medicinal spirit, known for its digestive benefits, pour over ice and sip.
Find fernet-branca and crown royal at most local wine and spirits shops.
Source URL: http://www.bostonmagazine.com/2012/06/boston-burger-buzz/