Salt And Pepper Grinder
Pairing: A brilliant red with a burger
In all honesty, I'm more inclined to reach for a cold beer.
But it is a brilliant match. It simply works, especially when the burger and its accompaniments play to the wine's subtle characteristics.
But more on that in a minute. This is a wine that warrants attention in a larger context.
The wine, which could be called a Rhone-style blend, changes based on its maker's inclination. It is always rich and dark, brimming with flavor and engagingly complex.
Its name evokes the night sky — it's named after a star cluster — and it can be tempting to call it celestial, especially when you think of stars against a cool midnight sky.
I imagine sipping it outside under a sky ringed with towering redwood trees and with the scent of a wood fire hanging in the air.
When it comes to burgers, I lean toward lamb with this wine, though you can also use grass-fed beef or bison in this recipe without making adjustments.
One of the secrets to success is to cook the meat hot and fast. It must be rare or medium rare or it will lose its succulence and the match will fall apart.
Instead of adding the traditional ketchup, I've added Sweet 100 tomatoes, which resonate with the wine's higher notes as the sweet lamb and onions engage with its more voluptuous qualities.
Lamb Burgers with Sweet 100 Mayonnaise and Sweet Onions on Costeaux Ciabatta
Makes 3 servings
½cup Sweet 100 cherry tomatoes or other very small very sweet cherry tomatoes
—Kosher salt
2teaspoons best-quality balsamic vinegar, such as Davero
1cup mayonnaise, homemade or Best Foods brand
3 or 4fresh basil leaves, very thinly sliced
1small sweet onion, peeled and trimmed
1Costeaux Bakery ciabatta, cut in three equal pieces
18ounces local lamb, freshly ground (see Note below)
—Black pepper in a mill
—Coarse sea salt
—Handful of arugula leaves, shredded
Cut the tomatoes into quarters and then cut the quarters in half; you want fairly small pieces but you don't want them minced.
Put the tomatoes into a bowl, add the balsamic vinegar, season lightly with salt, add the mayonnaise and basil and gently fold together. Cover and set aside.
Cut several very thin slices from the onion and reserve what remains for another use; set the sliced onion aside.
Cut each piece of bread open and set aside. Preheat the oven to 375 degrees.
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My OKC Mommy: Oneida Salt and Pepper Grinder Review
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Oneida Salt and Pepper Grinder Review: My husband is always talking about getting a pepper grinder. He does alo... 
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