Long time, no burger!
Yes, the wine choice depends on the garnishes, but also on the meat and how fatty it is. 🤤 I prefer juicy acidity in my wine to cut through the fattiness, while body and tannin deals with the medium cooked patty. I also prefer my wine to be packed with ripe fruit flavours to lift up caramelisation of the protein and smoky flavours, from cooking meat on open fire! 🔥🍔🍷
All these things checked with my @domaineguigal Hermitage ☀️ And even better, that Syrah often shows meaty characteristics, complimenting the dish! Cheers and enjoy! 💥