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Good-quality burgers, whether made from beef, lamb, venison, or any other meat, call for bold, rich and spicy wines. A good Crozes or Aussie shiraz; a juicy barbera or a sweetly-fruited Spanish grenache; or revert to type, head back to the source and try with a big, almost-but-not-quite over-the-top, sweet-and-sour California zinfandel.
