Starting the week-end with a fully-loaded homemade burger before a well-deserved listening session with the Jewel.
It will be a good night
Don't get me wrong, I would eat that burger in a minute. I just wouldn't eat it with a glass of wine. I would have a bottle of beer.
Hi F700 and HiFiHawaii808,
It has been a while since I’ve had red or white wine, as I tend to stick with beer more when I’m eating a burger or any casual-fare comfort food, and also that I drink much less without much rotation in variety (about a bottle or two each month) than I did before the pandemic.
Before the pandemic, my eating and drinking habits nearly spiraled out of control, as I would have a glass or two of different kinds of beer, cognac, bourbon, or whiskey, and sometimes with a burger, at a different bar/restaurant each day about five days a week, which put me in a dark point of my life during my food/drink outings from 2015 to 2018. Thankfully, with the help of some uplifting music and iems (and with a phone/dongle, from late 2018), it has helped me significantly to cut down my toxic habits and got me moving more through hikes and jogs on trails.
Whatever I’m in the mood for, though, I think it could go both ways. Some days I’d feel like having a burger with a beer, but other days not so much. If I’m undecided on the spot at a bar/restaurant, then I’d go for something that has a bit more roasted barley malt for smooth bite and some fruit for tartness to get a more wine-cidery flavor. In that case, a Lambic Bourbon, or an Indian Pale Ale for more hop/citric taste, would pair just fine with almost any burger, or even with a shrimp roll bun, for my tastes and preferences.
(All photos below of burgers, sides and drinks were taken with a Samsung Galaxy S phone, sometime before/start of the pandemic.)
Cheeseburger (Everson Royce Bar, Downtown, Los Angeles, California).
Shrimp roll bun (Everson Royce Bar, Downtown, Los Angeles, California).
Cheeseburger (with house sauce, house blend ground beef patty, jack cheese, poblano pepper, red onion, on bun), from animal restaurant (Fairfax, Los Angeles, California).
Foie gras on biscuit in maple sausage gravy (animal restaurant, Fairfax, Los Angeles, California).
On other days, when I want to try something more robust, acidic and full-bodied, any Cabernet Sauvignon red wine (not pictured below, but this would be my preferred choice of wine to sometimes pair with a burger or a steak) would do fine with a burger that has a lot more going on with fatty, rich, bold/forward flavors with some gamey taste/texture, along with a side of charcuterie.
Terrine burger (with truffled butter and cheese, foie gras, house blend ground beef patty, aioli, crispy shallots, cured tomato, on bun), from Terrine (Los Angeles, California) - restaurant permanently closed.
Charcuterie (rillettes, truffled chicken liver, pork liver terrine, pickled vegetables, house sausage), from Terrine (Los Angeles, California) - restaurant permanently closed.
but I’m beginning to think perhaps the Aroma power stack synergizes better with R2R implementations than sigma-deltas. I did not get the same level of improvements out of the 3MaxTi as the HM1K, though more than what @aaf evo is getting… “outside of the improved bass” and “upper mids and treble more present”. Strange but at the same time, wonderfully confounding…
