Southwest Turkey Burger with Avocado:
Sink your teeth into a lean turkey burger paired with a glass of Brut Rosé Cuvée de la Pompadour by Domaine Carneros. The full-bodied blush bubbly has an elegant, yet simple flavor with hints of raspberries and red cherries that will cut through the rich flavors of the avocado. In 2008, the winery received organic certification of all Estate vineyards by the California Certified Organic Farmers (ARV $35).
Cheeseburger with Grilled Onions:
Watching your weight (and your carbon footprint) doesn’t mean you can’t indulge in the occasional burger. You can always pair a rich cheeseburger made of lean, grass-fed beef with full-bodied red wine, a 2008 Cono Sur Chardonnay Colchagua will stand up to the beef and cheese. It’s crisp, lightly oaked and made with organic grapes (ARV $8.99).
Mile High Veggie Burger:
A pure, simple vegetable-based burger needs a wine that is equally crisp and clean. 2009 Yellow + Blue Torrontes is produced in a dry valley of the Andes mountains, which is an area that lends itself well to organic vineyard practices. The wine has fresh aromas of peach and pineapple with a nice acidity that will stand up to, but not overwhelm, a veggie burger (ARV $12).
Mediterranean Style Burger with Caper Yogurt Sauce and Portobello:
With supple tannins and notes of red fruits and citrus, 2007 Girasole Vineyards Mendocino Pinot Noir is an easy drinking red wine that hails from 45-year-old organically farmed vines in the Redwood Valley in California. It’s smooth body pairs nicely with the flavor and spice in this lighter Mediterranean-style burger (ARV $12).