With an eye to the Fourth, the Press Democrat organized a tasting to find some “burger reds” under $20. The victor? You’ll find out when we post and publish this week’s tasting grid.
For now, here’s a tasting insight: All the favorites rose to the top because they were rich and fruity or smoky enough to stand up to a burger’s protein and juices.
What’s your fancy when you a eat a big honking burger? Or a lamb burger? Or a tofu burger? Or a veggie burger? Or a Portobello burger? We are in Wine Country, after all, where there are highbrow burgers of all stripes.
Some say a dry rose or a pinot is best to pair with a Portobello burger.
Others insist Cotes du Rhones are the perfect match for a burger.
What combination sets off fireworks for you?