JUST ADD SALT

@mikebennie101

@merrickwatts

Mike: If you’re eating a burger properly, you’re eating it rare or medium-rare. You want that succulence. Here, I am thinking salty whites.

Merrick: I like salinity in whites.

Certain varieties such as chenin blanc, savignin, Jura and Savoie varieties, and in some respects chardonnay, if it’s not heavily oaked or going through malolactic fermentation to make it creamy and rich, can all