I was lucky enough to attend the press tasting for last week’s Beaujolais & Burgers event, hosted by renowned wine merchant Georges DuBoeuf and wine writer Mark Oldman. The event was quite a success, proving that Beaujolais and burgers really are a fantastic pairing.
Mark Oldman began the tasting by explaining Beaujolais’ flavor profile, describing it as a white wine straddling a red, meaning it has a lighter mouthfeel than most reds because it has less tannins. Beaujolais also tends to be very fruit forward, with notes of raspberry, cherry, strawberry, and black currant. Unlike most reds, Oldman also recommends serving Beaujolais chilled, further highlighting its similarity to whites.
Of the 6 wines we tried, my favorites were the Georges Duboeuf Brouilly 2011 (pronounced broo-ey, $14.99) and the Georges Duboeuf Morgon Domaine Jean Descombes 2011 ($15.99). Both are examples of affordable yet high quality wine. The Brouilly was on the lighter, refreshing side, while the Morgon was full to medium bodied, with more pronounced red and black fruit flavors. Both the Brouiily and Morgon paired nicely with the burgers, cutting through the richness of the meat.
And now, onto the burgers. My two favorites of the night were 500 Degrees and Spiga. 500 Degrees cooked their burger to perfection, leaving the thick patty a lovely pink in the middle. Topped with arugula, bacon, tomato, and a sunny side up egg, it was definitely very decadent and not for the faint of heart. Spiga’s burger offered a completely burger experience. With a much thinner patty, topped with herbed goat cheese, a sweet caramelized onion mostarda, applewood bacons, and sauteed spinach, Spiga’s burger was a success. I was surprised that all of the accompaniments worked so well together, and did not overwhelm the flavor of the burger. For more detailed descriptions of all the burgers, see Two Eat Philly and Burger Eaters‘ takes on the evening, who frankly, might be better qualified to evaluate these burgers than me!
Many thanks to Georges Duboeuf, and CRT/tanaka for organizing such a great event! I definitely left with a much deeper knowledge of the wonders of burgers and Beaujolais