After a blind tasting marathon of reds, I am beyond excited to share the ultimate pairing for a true gourmand moment! WITH A RECIPE
Introducing: Domaine de Colonat Bon Appétit Morgon 2023 x The Bon Vivant Burger
Domaine de Colonat Bon Appétit Morgon 2023 is a bright and easy to drink red. It’s 100% Gamay of course, grown on sandy granitic soil at about 400m altitude. The grapes are handpicked and sorted before being aged in concrete.
This wine is begging to be enjoyed convivially with friends. Juicy notes of cherry and wild strawberry mingle with black pepper and subtle violet. Its fresh acidity, mineral aftertaste, and silky structure make it the perfect partner for rich, indulgent flavours.
And you can’t get more indulgent than my homemade Bon Vivant Burger: a decadent tower of beef, truffle aioli, caramelized leeks, crisp bacon, melty Chaource, roquette, and a sunny side up egg, all tucked into a toasted brioche bun.
About the Winemaker
Domaine de Colonat is a family-run estate with seven generations of winemaking heritage, cultivating 12 hectares in the heart of the Beaujolais crus. Their wines have earned titles like Best Gamay of the World and Best in Show at the Decanter World Wine Awards. An extraordinary achievement that puts them among the finest in global wine competitions.
A huge thank you to Thomas from Domaine de Colonat for sharing these beautiful bottles. Since so many people asked me for the burger recipe, I am sharing it below. This is one pairing every food lover needs to try!
Recipe for the Bon Vivant Burger
Ingredients
For the burger patty:
~600g lean ground beef
~300g smoked lardons, chopped finely
1 egg
1-2 Tbsp breadcrumbs
2 cloves garlic, finely minced
1 small onion, chopped
Herbes de Provence
Salt & Pepper
For the Truffle Aioli:
2 big Tbsp mayonnaise. Homemade or really good quality store bought with mustard.
2 cloves garlic, finely minced
2 tsp truffle paste
Salt & Pepper
Toppings:
Bacon, cooked to your liking
Fried egg, ideally with a runny yoke
Chaource or other soft rind melty cheese brie or camembert, sliced
Roquette
Burger buns
Leeks, chopped
Instructions
- Mix all aioli ingredients together at least an hour in advance. It’s best the morning-of or day before to better infuse the flavours. Set aside.
- Caramelize onions then cool down. Mix with the rest of burger patty ingredients until perfectly combined. Form into thick patties. Cook on BBQ or medium-high heat on your stove with a little extra virgin olive oil until outside is perfectly seared.
- Toast burger buns. Lightly steam leeks until soft, then continue cooking until lightly caramelized.
- Assemble burger and enjoy with a nice glass of Domaine de Colonat Bon Appétit Morgon 2023!
