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Wine with brats

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Doug Surplus

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Wine with brats

by Doug Surplus » Tue Nov 03, 2015 6:39 pm

No, not the whiny kind of brats.

What's your wine choice for bratwurst grilled over charcoal?
Doug

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Robin Garr

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Re: Wine with brats

by Robin Garr » Tue Nov 03, 2015 10:22 pm

Doug Surplus wrote:No, not the whiny kind of brats.

What's your wine choice for bratwurst grilled over charcoal?

What style brats, Doug? In this part of the country where long-ago German pioneers are still remembered in somewhat evolved sausage, some brats are mild, snowy white, while others are reddish and porky. I'd say a full-bodied but crisp white (maybe a Provence blanc or good Southern Italian white) with the pale style, and maybe a rough-and-ready rustic red - Cotes-du-Rhone, Montepulciano d'Abruzzo, etc., for the darker, bolder-flavored stuff.
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Jeff Grossman

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Re: Wine with brats

by Jeff Grossman » Tue Nov 03, 2015 10:30 pm

Pick a crisp, crackly rose ...and bring 'em on.
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Carl Eppig

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Re: Wine with brats

by Carl Eppig » Tue Nov 03, 2015 10:45 pm

I like an IPA with my brats.
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Re: Wine with brats

by Thomas » Wed Nov 04, 2015 9:27 am

Riesling.
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Doug Surplus

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Re: Wine with brats

by Doug Surplus » Wed Nov 04, 2015 11:14 am

Well, the weather turned cold and rainy, but the brats were thawed so I went ahead and grilled them. I had no suitable/suggested whites on hand, but an earlier thread on this topic ( and Robin) suggested Rhone. I popped and poured a 2014 Page Springs Cellars MGSp ("p" for Petit Sirah). With some bright red fruit, fine-grained tannins, spices and zippy acidity it made a pretty good match. The brats were from Trader Joe's and were rather tasty.

Thanks for all the suggestions. All of them sound like good matches.
Doug

If God didn't want me to eat animals, why did He make them out of meat?

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