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"A burger and a beer are natural summertime buddies, but if you&amp;#039;re in the mood for something different, try trading in that can for a glass \u2026 of wine.  First: Don&amp;#039;t worry about a perfect match. It&amp;#039;s a burger, not filet mignon \u2014 drink what you like. Need a little guidance? If your patty is the star and you have minimal toppings, a straightforward, red meat-friendly wine like Cabernet Sauvignon would work just fine. However, if you like to pile on your own creations (mushrooms, saut\u00E9ed onions, etc.) or you&amp;#039;re lusting after one of these other creative combos, then think about the fixins&amp;#039; and go from there. Is your topping primarily... Spicy? A wine with lower alcohol and less tannin will complement the spice without clashing or making it seem hotter. A full bodied ros\u00E9 with a hint of sweetness would work well. Try one of the winners from our ros\u00E9 taste test. Juicy and crunchy? That probably means it&amp;#039;s on the lighter, fresher side. A bright, fruity Beaujolais would be a perfect accompaniment. (Look for one labeled Beaujolais-Villages or even with a specific village listed on the label.) Big and bold?  If you&amp;#039;re thinking of adding in blue cheese, grilled onions, the works, you&amp;#039;ll want a spicier wine with more robust flavor to stand up to the toppings. Malbec, Zinfandel, and C\u00F4tes du Rhone (a blend of Grenache, Syrah and Mourv\u00E8dre grapes) will all fit the bill. Just make sure that the alcohol levels aren&amp;#039;t too high\u201415% or more will weigh you down in more ways than one! And what about whites?  Chardonnay would work well with most toppings (except spicy ones), especially full-bodied wines from California with a little acid zip. A bit of acidity helps to cut through the fattiness of the meat and any cheesy, creamy toppings. Bubbles are also great for lightening up heavier, salty foods (one of the reasons beer works so well). While some people swear by Champagne with burgers, a more budget-friendly option would be a Cava from Spain. Cathy Lo is an associate food editor in the Good Housekeeping test kitchen. NEXT: The Pro Secrets to the Best Burger Ever \u00BB "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a25102/best-wine-burgers/>