crus Beaujolais

[mrdutton]

Any other seasonings or spices or sauces belong on the bun, not in the meat.

The garlic went on the bun......... with the butter. Then I applied a slice of pan sauteed, crispy, panchetta (sp?) and a slice of room temperature Saga Blue cheese. Try it, you might like it!

As for the Brouilly........ In order to prevent any pre-conceptions, I did not provide any information about the wine to my brother, who tasted it along with me.

He has never had Brouilly before.

He thought the wine rather Beaujolais-Nouveau like. Fresh, crisp, plenty of fruit but not especially noteworthy. When I first tasted it and then during subsequent sips, I also thought of Beaujolais-Nouveau and Beaujolais-Villages. It was good wine and it went well with the hamburgers and even went well with the shrimp kabobs - peeled before cooking and marinated in lemon juice, oregano and olive oil and grilled on charcoal sprinkled with fresh rosemary leaves.

Would I drink the Brouilly again? Sure would!