August 2013 – Burger’s Down Under
Aug 01, 2013 | 465 views | 0 0 comments | 22 22 recommendations | email to a friend | print
My family loves burgers, but sometimes it is nice to break away from the beef and put something else in the bun. Another twist is to go with a white wine for your summer burger BBQ. It is cool and refreshing at the end of a hot summer day.

Ground turkey is a healthy burger choice but it can be a bit bland and is often dry. These Turkey Burgers with Avocado Butter are full of flavor and topped with a creamy, lemony compound butter that will guarantee a juicy burger. Other than the requisite French fries, a great side dish with these burgers is piquant Cilantro Slaw. Both recipes go great with white wines from Australia. Aussie whites are often intense in flavor and high in acidity so they will stand up to these two acidic, highly flavored dishes. Recently I had an Australian Marsanne from Wine Thieves in Lafayette. Marsanne is a classic southern Rhone white that is often blended with Viognier and Roussanne. When grown in Australia, it has a bright citrus flavor and even has a touch of complexity from a hint of petrol that you will find in the nose. If you can’t find Marsanne, look for either Sauvignon Blanc or Riesling. Both are grown in Australia and will substitute nicely.

For dessert, let’s go for something really sweet. Australians make great dessert wines that they call “Stickies.” They are appropriately named because they are sticky sweet. But, like their dry white counterparts, they retain the acid needed to balance the sugar. You can find Stickies made from many white grapes: Muscat, Riesling and Sauvignon Blanc, to name a few. Most white dessert wines have stone fruit aromatics and flavors. To echo those flavors, try the Apricot Crème Brulée found on my website ( It has a delicate, velvety texture and you get a burst of apricot flavor in each bite.

So, go on. Pair Up!

Maria Terry is a Certified Sommelier and Wine Educator in the San Francisco Bay Area. Visit her website at

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