Finally we get to the meat of the situation – pun intended, yet poorly executed. Big juicy steaks and meaty hamburger are definitely part of the summer protocol at my house, and wine is always at hand to pair with.
Unlike many of the meats that we’ve already discussed, beef tend to be grilled au naturel. There are rarely marinades involved or sauces used, though my burgers do tend to see some ketchup.
For burgers, having a nice fruity red on hand is a no brainer. I like Zinfandel here, though a good Argentine Bonarda can certainly give Zin a run for its money.
Once we get into steak country though, the reds tend to get a little more serious. This is where the char of the grill really can come into play, so I don’t shy away from oakier wines here. There are many wines that work so well here that I could write a several page list; but the short version would have Malbec for less aged beef, Syrah for aged beef, and Mourvedre for super-aged beef. Gamy meets gamy here and the results can be spectacular.
Happy successful grilling!
Photo courtesy Gorge Burger