crus Beaujolais

[mrdutton]

The Brouilly has rested..............

It will be chilled and opened today. I plan to serve it with home made hamburgers.

Equal amounts of trimmed chuck and sirloin ground at home and 1/2 tsp kosher salt per pound of meat used. Use 5 ounces per serving. Shape meat into patties. Grill over medium high heat. For medium-rare, cook the burgers 4 minutes on each side. For medium, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking. And, for Pete's sake, don't press them down with the spatula.

Anyother seasoning of spices or sauces belong on the bun, not in the meat.

Tasting notes on the Brouilly will appear tonight or tomorrow. Too bad no one else has any insight for me on this wine.