Burgers and burgundy at Gordon’s

By Cathy Huyghe

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I know I was supposed to be there for the wine. It was Burgundy, after all, and a lot of it — almost 20 different wines, both red and white, all readily sippable.

But I got distracted by the food.

That was the danger at the Burgers & Burgundy! event last Saturday afternoon at Gordon’s Fine Wines & Liquors in Waltham. Certainly, there were three tables set up with six or seven Burgundies each but across the room were two cooks from Tastings Wine Bar & Bistro serving up small bites like stacks of beets with Narrangansett feta and popcorn that had been dried for nine years — who ages popcorn for nine years? — and seasoned with brown butter and sage.

I tried to focus, I swear I did, and get myself back to those wines. Nicholas Potel Côte de Nuits. Bouchard Père et Fils. Château de Chamirey…

But then I glanced over my shoulder and the cooks were putting up the burgers, one a fish version made from Maine shrimp and the other a meat version made from true certified Angus beef from Blackford Farms.

Their draw was irresistible, especially the Maine shrimp burgers. So I made a deal with myself: to appreciate both the food and the wine by identifying the best pairing for each.

The beef burger was easy, thanks to Lexington-based wine writer Becky Sue Epstein who I trust implicitly on such matters. “The Givry,” she said simply, referring to the 2007 Parize Givry 1er Cru “Les Grandes Vignes.”

As for the shrimp burger? (Which, by the way, was garnished with a romesco sauce and arugula dressed in a sherry vinaigrette.) I couldn’t quite decide between the 2007 “Marie Antoinette” Pouilly Fuisse by J.J. Vincent or the 2007 “Les Setilles” by Olivier Leflaive.

But here’s the good news: I didn’t have to.

Cathy Huyghe writes the WGBH Foodie blog. Read new WGBH Foodie posts every weekday, in which Cathy explores myriad ways and places to experience good food and wine.

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