Red · 2023
Famille Perrin Côtes du Rhône Signature
Famille Perrin
Vallée du Rhône · France
View →Meat
Burger
With a burger, look for a fruity, fairly fresh red to match the fat, cheese and sauces without weighing the meal down.
The pairing
Why it
works.
A burger often brings together much more than beef: melted cheese, sauce, pickles, onions, bacon and toppings add fat, salt, acidity and sometimes smokiness. A fruity red with good freshness is therefore often more pleasant than a very heavy wine.
A Tempranillo, a Côtes du Rhône or a supple red from the Douro works very well with a classic burger. For a simpler version — a smash burger or a less-loaded burger — a light, juicy Gamay can be especially enjoyable.
In practice
Look at what's in your burger. Lots of cheese, bacon and BBQ sauce? You can pick a slightly more generous red. Simple burger with pickles and fresh sauce? Stay fruity, supple and not too tannic.
In the glass
What to
look for.
Tempranillo01
Côtes du Rhône02
Red from the Douro03
Gamay / Beaujolais04
Fruity, supple red05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
A very tannic or heavily oaked red can quickly make a burger feel heavy, especially if it already contains a lot of cheese and sauce.
When serving
Serve reds around 15 à 17 °C. Lighter reds like Gamay can be slightly chilled before the meal.