We’re upping the ante on our Bubbles Wednesday deal! In addition to 50% off all bottles of sparkling wine, we’re featuring our infamous eleven burger all night long. Our burger is back by popular demand for dinner on Wednesday nights only, including all three of our mouth-watering specialty burgers!
Here’s a quick guide on how to pair these two from resident sommelier Krista Church:
The Standard with La Farra Valdobbiadene Prosecco 2014 ($21)
Sometimes all you need is a classic burger. Served with all the fixins (lettuce, tomato, onion, and housemade pickle; house aioli on the side), this juicy 100% grass-fed Texas Kobe burger has kept lunch guests coming back again and again. The Valdobbidene sub-region of the Veneto produces the Cadillac of Prosecco! This Extra Dry sparkler, which is just a touch sweeter than the Brut styles favored in Champagne, gives just enough pep to cut through the savory notes of the burger.
Goat Cheese & Bacon Fig Jam with Simonet Febvre Crémant de Bourgogne ($26)
Obviously we had to go French with this one. This bubbly from Burgundy has crisp green apple notes that complement the saltiness of the goat cheese and the smoky bacon and dark fruit in the jam. Produced in the Champagne method, this staff-favorite is bottle fermented and offers sophistication at an approachable price point. +10 points if you get our cult favorite truffle fries with this one.
BBQ Bacon Cheddar with Opera Lambrusco Secco ($21)
I’m taking a little creative license and giving the classic pairing of Zinfandel and BBQ a bubbly twist. This dry Lambrusco (and I do mean dry!) is nothing like your Uncle’s Riunite. Made from the grape of the same name, this red sparkling wine has the same juicy fruit and spice with a little fizz and a little tannin. This wine is fantastic as an after dinner treat with our Double Chocolate Cake with Raspberry Coulis.
Jalapeño Cheddar Ranch with Ameztoi Rosado Txakolina ($26)
While not a true sparkler, this frizzante wine from the Basque region of Spain has a strawberry-jalapeño vibe that would serve as the perfect foil for this smoky, spicy burger. Pronounced CHALK-o-leena, it’s light enough to cool down your palate but zesty enough to not disappear next to the burger’s bold flavors. It’s never too late in the year to drink pink in Texas!