You've heard about the affinity between regional wine and food. So what about Napa Cabernets and burgers?

Bold, spicy and all-American? Or over-alcoholic, overblown and over here? Louis Villard enlists the help of a team of sommeliers, and takes advice from San Franciscans, to get to the bottom of the Zinfandel enigma

Take five sommeliers, a few classy bottles of Zinfandel and a bunch of gutsy Californian dishes and here’s what we learned…