Pairing with Navarrouge

It's commenly known that the names for the senses are sweet, salt, sour, and bitter. But what about umami? Umami (pronounced Ooh, Mommy), say again? First theorized in 1908 and confirmed in 2000, umami is the taste receptor in the human body which detects glutamate, the amino acid found in meat, mushrooms, and shrimp, for example. We in the wine biz tend to refer to it as "roundness" when describing a wine's mouthfeel. So, let's test this theory ourselves by using a uniquely American application, the burger. But instead of meat, we suggest the portobello mushroom, which posseses such complex earthy flavors and is long on umami. Discover your fifth sense of taste by pairing Navarro's Navarrouge with this home run of a burger recipe. Each bite followed by sips of this wonderful, multitasking red wine will make you understand why Navarrouge is a perennial favorite and a cellar must-have.

• 8 large portobello mushrooms (6 ounces each), stemmed and stems reserved
• 1/4 cup crumbled bleu cheese (we recommend Pt. Reyes Bleu, available in our deli)
• 1/2 medium yellow onion, diced
• 1 tablespoon chopped Italian parsley, finely diced
• 1/4 teaspoon coarsely ground black pepper
• 2 medium shallots, minced
• 2 garlic cloves, minced
• 3 tablespoons extra-virgin olive oil
• Lettuce or arugula pieces
• Tomato slices
• Mayonnaise, etc.
• 6 kaiser rolls or onion burger buns

Take 4 of the mushrooms and brush the top of the caps with 1 tablespoon of the olive oil. Dice the remaining 2 mushrooms and the stems in about 1/4 inch dice. Heat the 2 tablespoons of olive oil in a skillet and lightly sautée the onions and shallots for a couple of minutes until slightly caramelized. Add garlicand sautée for another minute. Remove mixture from heat and transfer to small bowl and allow to cool a little. Add pepper parsley and cheese, mix well and set aside.

Start your fire and when it is ready put the grill on and brush it well with oil to prevent mushrooms from sticking. Then grille the mushrooms stem side up until they begin to excrete a little water and begin to become flexible, about 6-7 minutes depending on how hot the fire is. Remove and arrange on plate, allowing to cool slightly prior to stuffing them. Stuff each mushroom, packing firmly and place on grill, for another 4-5 minutes with the top of the barbeque closed to allow the cheese to melt. Remove from fire, and if the cheese is not melted all the way slide under a broiler for a few more seconds to finish them off. Quickly toast the burger buns on the grill and begin to build burgers in the traditional way.

Serves: 4