This is a fairly flexible recipe and will nicely be served by either a red or white wine. About the only wine-wary stumbling block is a significant amount of chili heat, especially if you use a hot (versus mild or medium) salsa in the patties. Alcohol tends to intensify chili heat because, as a solvent, it spreads chili’s capsaicin oil throughout the palate. The only guideline to keep in mind, then, is to avoid any wine high in alcohol (more than 15 percent alcohol by volume). Few of the world’s food-friendly wines boast that much alcohol, though, so the pickings are plenty.
The food: Salsa turkey burgers with avocado spread
Mix 1 pound ground turkey, 1/2 cup salsa, 1/2 red bell pepper, chopped, 1/2 sweet onion, chopped, 1/2 cup chopped cilantro and 1/2 teaspoon salt in a large bowl. Form into 4 patties. Grill over medium heat, turning once, until cooked through and temperature in center of each patty reads 160 degrees, about 14 minutes. Meanwhile, mix together 1 large mashed avocado and 1/2 jalapeno, minced. Stir in 1 tablespoon lime juice. Season to taste. Serve patties on toasted buns, topped with avocado spread, tomato slices and lettuce. Makes: 4 servings
Recipe by Carol Mighton Haddix
The wines
2014 Chateau Ste. Eulalie “Printemps d’Eulalie” Rosé, Minervois, France: A blend of four typical southwestern French red grapes made a pretty pink, with the estate’s famed syrah nearly half the mix; very aromatic, lots of cherry and red currant, great finishing acidity. $12-$14
2013 Grandes Vinos y Vinedos “Corona de Aragon Special Selection” Red Blend, Carinena, Spain: A blend of 50/50 carignan and garnacha/grenache, the former bringing dark fruit aromas and flavors, the latter, those of red fruits; gorgeous aroma, plush but structured. $15
2014 Matetic Vineyards “EQ Coastal” Sauvignon Blanc, Casablanca, Chile: The vineyards for this sauvignon were planted in 2007, six miles from the sea, so the wine combines mature fruit intensity and richness with coastal crispness and verve. $20
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