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Burger with Stilton and Portobello Mushrooms

2009/10/25

Just a quickie post this morning. Kickoff for some important EPL matches is just around the corner and I have another cappuccino to make.

The weather has been odd this week, actually warming to the point where I wasn’t in the mood for comfort food. Instead, the barbeque was fired up again and I grilled a burger for supper. Topped with stilton and portobello mushrooms on grilled ciabatta, it made for a more than satisfying supper.

Grilled burger with stilton and portobello mushrooms

Grilled burger with stilton and portobello mushrooms

What I drank and what I should have drank with the burger were unfortunately two completely different things. Because of the piquancy of stilton, I wanted something bigger and richer. It had been some time since I’ve had any Zinfandel, so I figured this would be an opportune time.

The 2007 Michael-David Vineyards Zinfandel 7 Deadly Zins was awful. It was a sickly sweet, over-extracted wine with low acidity. Roasted, prune-y fruit that is simply way over the top. Sometimes I need a data point to remind me why these wines are not to my liking. I think I’m good for the next year or so. Gross. I think a (very) low 80s score would be generous. I couldn’t drink more than a glass.

Vinhos Sogrape’s 2005 Callabriga Dao from Portugal would have been a better selection. It showed good fruit and balance and was weighty enough that it could have held its own against the stilton. At $20CAD, I think the price is pretty decent. A blend of Tinta Roriz, Touriga Nacional and Alfrocheiro, I do like the fact that it is different than wines I have been drinking lately. A solid 89 points.

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