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Agostino Berti

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Wine to go with Bratwurst?

by Agostino Berti » Fri Aug 28, 2009 12:25 pm

What's a good wine to pair with bratwurst and sauerkraut if you don't feel like having beer?
Would a red totally clash?

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Re: Wine to go with Bratwurst?

by Ryan M » Fri Aug 28, 2009 12:44 pm

Hello Agostino,

You need a high-acidity red. Consider a red Cotes-du-Rhone especially if you intend to grill the wurst. I had a very nice match with grilled Bratwurst and Chateauneuf earlier in the year.

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Re: Wine to go with Bratwurst?

by David M. Bueker » Fri Aug 28, 2009 1:07 pm

The sauerkraut is a killer. Perhaps Grüner Veltliner?
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Re: Wine to go with Bratwurst?

by Bob Parsons Alberta » Fri Aug 28, 2009 1:30 pm

Good idea from David. I would suggest an Alsacian Riesling maybe, worked for me in the past.
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Re: Wine to go with Bratwurst?

by Mike B. » Fri Aug 28, 2009 1:33 pm

Bob's suggestion is great, but I've successfully paired sauerkraut and brats w/ German Riesling. Maybe a kabinett.
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Re: Wine to go with Bratwurst?

by Agostino Berti » Fri Aug 28, 2009 3:33 pm

Thanks for the suggestions. My hard head wanted a red - and there it was staring right at me as I walked into the cellar - a 100% Croatina from the Biella area. A tannic monster. Probably the most tannic wine I've ever had - it should battle the sauerkraut well... :twisted: :P :oops: :mrgreen:
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Re: Wine to go with Bratwurst?

by Salil » Fri Aug 28, 2009 3:34 pm

I've had sauerkrat and brats before with richer dry Rieslings - normally lean towards Austrians or German trockens/GGs. (Not too long back had a Schonleber Fruhlingsplatzchen trocken that made a fantastic match with a plate of bratwurst.)
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Re: Wine to go with Bratwurst?

by Dale Williams » Fri Aug 28, 2009 3:41 pm

I'll be curious how you felt the tannic red did, that wouldn't have been high on my list.
I love choucroute, and usually have dry Alsatian Riesling, though I've also had dry to offdry Germans, Alsace PG, etc.
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Re: Wine to go with Bratwurst?

by Daniel Rogov » Fri Aug 28, 2009 4:19 pm

All of the above suggestions have validity but when it comes to pure knockwurst or bratwurst with sauerkraut, my option is invariably for beer.

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Re: Wine to go with Bratwurst?

by James Roscoe » Fri Aug 28, 2009 5:43 pm

As the grandson of a Bavarian immigrant (does that do anything to establish my street cred? :roll: ) Brats and German pilsner is a match made in heaven. I wouldn't say no to any of the riesling or gruner suggestions. I am not sure about the reds though.
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Re: Wine to go with Bratwurst?

by Ryan M » Fri Aug 28, 2009 5:51 pm

James Roscoe wrote:I am not sure about the reds though.


You gotta try the Chateauneuf match then - I served it with brats that had been soaked in beer, onion, garlic, s&p, then grilled, served on a bun with kraut and ketchup. The CdP was an 8-year-old too (2001). And it was a great match. I think its the combo of the grilled smoke/char, the juicy fat of the brats, and the acidity of the CdP. Gigondas would work too.

We actually discussed this previously: viewtopic.php?f=30&t=23253&p=200648&hilit=bratwurst#p200648
Last edited by Ryan M on Fri Aug 28, 2009 5:59 pm, edited 1 time in total.
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Re: Wine to go with Bratwurst?

by Bob Henrick » Fri Aug 28, 2009 5:55 pm

Mike B. wrote:Bob's suggestion is great, but I've successfully paired sauerkraut and brats w/ German Riesling. Maybe a kabinett.


Mike, I have to agree with your assessment. IMO if the sauerkraut is to be served then the sweetness is needed to offset the acid in the kraut. I could even see a spatlese if the sugar is not TOO high. My first choice though would be a good German beer such as an Hofbrau original.
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Re: Wine to go with Bratwurst?

by Agostino Berti » Sat Aug 29, 2009 6:03 am

Daniel Rogov wrote:when it comes to pure knockwurst or bratwurst with sauerkraut, my option is invariably for beer.


Is knockwurst an authentic sausage or an Americana invention, kind of like "Parmesan" cheese? I remember mentioning knockwurst around some Germans and they all laughed at me... :oops: :cry: It was horrible... :mrgreen:

As for the tannic croatina pairing last night - I think the sauerkraut especially made the tannins angrier - it certainly wasn't a harmonius match. Its funny, I then took a sip after eating a bite of Bitto cheese from Valtellina and the tannins melted away...
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Re: Wine to go with Bratwurst?

by Daniel Rogov » Sat Aug 29, 2009 6:14 am

[quote="Agostino Berti"]...Is knockwurst an authentic sausage or an Americana invention, kind of like "Parmesan" cheese? I remember mentioning knockwurst around some Germans and they all laughed at me...


Agostino, Hi.....

The knockwurst (the English corruption of the German word knackwurst) is indeed Germanic in its source, having originated in Holstein as early as the 14th century.

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Re: Wine to go with Bratwurst?

by Charles Weiss » Sun Aug 30, 2009 7:09 pm

I'm in the Alsatian camp, especially Riesling. When I make any kind of wurst in a pan with sauerkraut or cabbage, I use some of the wine to cook it in as well.

That said, Sauerkraut in Alsace and indeed in eastern Europe too, seems very different from what we usually get in the US, which is sweeter, much sharper and wine-unfriendly.

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Re: Wine to go with Bratwurst?

by Bob Parsons Alberta » Mon Aug 31, 2009 4:10 am

I seem to remember my Swiss grandfather buying knockwurst in Basel? At least that is what he called it I think.
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Re: Wine to go with Bratwurst?

by David M. Bueker » Mon Aug 31, 2009 8:16 am

Agostino Berti wrote:
Is knockwurst an authentic sausage or an Americana invention, kind of like "Parmesan" cheese? I remember mentioning knockwurst around some Germans and they all laughed at me... :oops: :cry: It was horrible... :mrgreen:



You could be running into one of those regional things where people from one part of the country either do not recognize or openly scorn food/wine/beer(especially beer) from another part of the country.
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Re: Wine to go with Bratwurst?

by Bill Hooper » Fri Sep 04, 2009 12:29 am

I have recently tasted a bottle of Marcel Deiss Burlenberg Pinot Noir 2003 that will pair with nothing in this world other than wurst and sauerkraut. It is in a very strange place right now (and heading south fast.) It has taken on a smoked pork-fat and chestnut and cabbage flavor while the once stout fruit is now playing submarine. It was once quite grand. It seems that the '03 vintage which made it so engaging in its youth might be collecting interest on that loan now. Though for your purpose, it really might be perfect.

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Re: Wine to go with Bratwurst?

by Hoke » Fri Sep 04, 2009 11:51 am

Surprised no one has mentioned a good Franken Sylvaner. Few things better with wurst.

And the Alsacienne eat sausage and 'kraut with Riesling and Edelzwicker and such all the time, as many have observed.

Northern Italian reds---the ones low in tannin and high in acid---work pretty nicely too. You know: the ones that are more German/Austrian than Italian.
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Re: Wine to go with Bratwurst?

by Daniel Rogov » Fri Sep 04, 2009 1:23 pm

Don't recall having mentioned it recently but the best (and don't anyone dare contradict me!) knockwurst and bratwurst in the known universe are to be found in the small kiosk directly opposite the entrance to the Weisbaden railroad station.

Second bests (albeit still exquisite) are in the many stands surrounding nearly every park in Vienna.

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Re: Wine to go with Bratwurst?

by Mark Lipton » Fri Sep 04, 2009 6:01 pm

Hoke wrote:Surprised no one has mentioned a good Franken Sylvaner. Few things better with wurst.

And the Alsacienne eat sausage and 'kraut with Riesling and Edelzwicker and such all the time, as many have observed.

Northern Italian reds---the ones low in tannin and high in acid---work pretty nicely too. You know: the ones that are more German/Austrian than Italian.


Another classic pairing in my ancestral stomping grounds (Frankfurt a/M) is apple wine (apelwoi in the local argot). More generally, a hard cider would probably do well, too.

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Re: Wine to go with Bratwurst?

by Rahsaan » Fri Sep 04, 2009 6:28 pm

Daniel Rogov wrote:Don't recall having mentioned it recently but the best (and don't anyone dare contradict me!) knockwurst and bratwurst in the known universe are to be found in the small kiosk directly opposite the entrance to the Weisbaden railroad station.

Second bests (albeit still exquisite) are in the many stands surrounding nearly every park in Vienna.

Best
Rogov


I'm just amazed that you've eaten enough bratwurst in every corner of the known universe to be confident enough to make this claim!
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Re: Wine to go with Bratwurst?

by Daniel Rogov » Fri Sep 04, 2009 6:58 pm

Rahsaan wrote:I'm just amazed that you've eaten enough bratwurst in every corner of the known universe to be confident enough to make this claim!



Rahsaan, Hi....

An exaggeration on my part perhaps but one with a bit of poetic license for, as Oscar Wilde reminded us: "Where there is no exaggeration there is no love, and where there is no love there is no understanding. It is only about things that do not interest one, that one can give a really unbiased opinion"

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Re: Wine to go with Bratwurst?

by Hoke » Fri Sep 04, 2009 7:09 pm

Daniel Rogov wrote:Don't recall having mentioned it recently but the best (and don't anyone dare contradict me!) knockwurst and bratwurst in the known universe are to be found in the small kiosk directly opposite the entrance to the Weisbaden railroad station.

Second bests (albeit still exquisite) are in the many stands surrounding nearly every park in Vienna.

Best
Rogov


I do believe I've had the wurst at that kiosk, Daniel! Well, the brat and the weisswurst mit senf, but not the knackwurst. And yes, I won't disagree with your culinary statement.

Mark: Lived in the vicinity of Frankfurt a/M for three years---and attended Frankfurt High School---and can testify to the many kiosks for wurst, and the apfelwoi. You prolly drank the seasonal maywine too, dintcha? Flavored with woodruff? The only thing I didn't get used to was the Frankfurter idea of a hamburger---a meatball of ground meat and tomatoes as big as the biggest knoedle you've ever seen, all dropped into a vat of of boiling grease until it floated to the top browned, then plopped on a paper plate with mustard. The only thing to be said for it was that, with all the grease, it was a slider par excellence, and slid right down the gullet.

I stuck with the wurst, which was better than the best of those weird meatballs. :^)
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