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which wine for a recipe

post #1 of 9
8/19/10 at 6:05pm
Thread Starter 

I found this recipe for Greek Hamburgers, it calls for wine but does not specify what kind. What should I use? Or can I substitute something else? Here is the recipe.

 

Ingredients
  • 2 pounds ground beef
  • 1/2 cup diced onions
  • 2 slices bread, crumbled
  • 2 small tomatoes, chopped or 1 cup tomatoes, canned
  • 1 teaspoon cumin, ground
  • 1 teaspoon oregano
  • 2 eggs
  • 1/2 cup wine
  • salt and pepper, to taste
Instructions
  1. Mix all ingredients well in large bowl.  Use hands to thoroughly combine.
     
  2. Shape into 8 patties.
     
  3. Roll patties in flour and fry.

 

 

Thank you

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post #2 of 9
8/19/10 at 6:34pm

Any ordinary, drinkable, fairly dry, not too-expensive, red.  Syrah, Shiraz, Pinot, Burgundy, Cabernet, Merlot, Rioja, etc. If you have a Trader Joe's near you, any of the Charles Shaw, "2 buck Chuck," reds would be great.

 

BDL

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post #3 of 9
8/20/10 at 5:15am
Thread Starter 

Thank you!

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post #4 of 9
8/20/10 at 5:31am

Maybe try a little Metaxa or Ousso

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post #5 of 9
8/20/10 at 3:48pm

Hi there.

 

Ousso better not. It usually accompanies fish & shellfish dishes.

 

I agree with the red wine, although some Retsina would work.

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post #6 of 9
8/20/10 at 4:49pm

Ouzo (not ousso) is a sweet liqueur with an intense licorice taste.  It wouldn't go any better with a hamburger than chopping up black licorice jelly beans and mixing them in.  A better idea might be to pour a couple of ounces of ouzo over ice in a chimney, mix in 3 or 4 parts cold water to each part ouzo, and enjoy a heck of a nice, tall summer drink as a partner your grilled burger.

 

Metaxa is a slightly sweet, grape brandy.  Could work, but it's nothing like wine.

 

BDL

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post #7 of 9
8/20/10 at 7:17pm
Quote:
Originally Posted by boar_d_laze View Post

Any ordinary, drinkable, fairly dry, not too-expensive, red.  Syrah, Shiraz, Pinot, Burgundy, Cabernet, Merlot, Rioja, etc. If you have a Trader Joe's near you, any of the Charles Shaw, "2 buck Chuck," reds would be great.

 

BDL



Yes, I agree. but as an after dinner drink....."ouzo" , Sambuca style......OPA !!!

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post #8 of 9
8/21/10 at 4:04pm

Chef Petals,

 

I agree about ouzo straight in a small class -- after dinner.  But mixed with cool water (ice optional but very American) in a tall glass -- pure refreshment any other time, and very good with mezze.  Same with arak and raki.  Ask Sis in Cyprus.  Also pretty much the same with Pernod, cheri.

 

Yassou!

BDL 

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post #9 of 9
8/21/10 at 6:48pm

Chef BDL,

 

 

Your right, with ice and tall glass on a hot day....so refreshing.

 

Just got in the door from one of the biggest markets in Montreal, I saw some wonderful products from around the world. The market was alive, full of energy. I am aglow.. ....took some nice pics, will post them soon.

 

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