In addition to the seasoned patty, many quintessential burger toppings – namely melted cheese, onions, tomatoes, lettuce, mustard, ketchup, mayo, and a myriad of other veggies and condiments — also find comfort in the complex layers of the wine. Patrick Murphy’s endorsement of a good cabernet sauvignon as the ultimate burger companion emphasizes the impeccable balance achieved through its mellowness. The famous red shed seamlessly integrates with the diversity of ingredients present in a burger.
How does this culinary alchemy happen, exactly? “Thanks to the slow maturation of these wines, the intense, youthful fruit notes are replaced by more savory characteristics while still maintaining freshness,” Murphy explains. Of course, plenty of mutual benefits come with this coupling. Uncorking a bottle of mature cabernet sauvignon before tucking into a burger creates a series of contrasts and complements in which the wine enhances the burger, and the burger, in turn, elevates the wine. A glass of aged cabernet sauvignon ensures that its vibrancy boosts the burger experience rather than overpowering it.