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Sauerkraut, because of its acidity in cabbage, goes well with dry, mineral and refreshing white wines. We find some:

Sauerkraut and wine: a combination of delicate flavours

Between cabbage, sour, very aromatic, and sausages with a smoky and sweet taste, it is very difficult to find a wine that can accompany these two flavours. One cannot speak of sauerkraut without mentioning beer, and it remains a very popular traditional accompaniment, for good reasons, German and Belgian are recommended by experts, because they are strong in taste.

If you are a wine enthusiast like us, you will have a choice between red and white! White wine will go wonderfully with cabbage, it should be chosen dry, with mineral, refreshing notes, to reduce the cabbage's acidity. The second part of the dish, sausages, bacon and other delicacies of cold meats, calls for red wine and it is possible to serve with sauerkraut a red wine with very light tannins, so as not to add harshness to the dish, and smoky notes, thus joining the bacon.

The ideal wine appellations with sauerkraut

In white, no revolution: an Alsatian wine is made to go with Alsatian sauerkraut: in Alsace, Riesling and Sylvaner will be ideal. Loire white wines such as Sancerre, Dry Vouvray or Cheverny go perfectly with sauerkraut. Lovers of Burgundy will be delighted with a Petit Chablis. In red, the corresponding wines are the Pinots Noirs d'Alsace, wines from Touraine or Sancerre in the Loire and finally, in Beaujolais, Saint-Amour.

Cabbage, bacon and white wine: an ancient history

Fermented cabbage: the main, essential and special ingredient of Alsatian sauerkraut... This fermentation process comes from Alsace, having arrived from Germany, which had received it from China, which would have invented it 3000 years before our era! Today tasted in 15 different countries, sauerkraut is multiple, but in France it is Alsatian sauerkraut, with the sausage battery that characterizes it, that has the coast. White wine is one of the ingredients of sauerkraut, white, dry, it is perfect to accompany the acidity of the cabbage during cooking. However, like the tartiflette, it is not necessarily the wine that goes into the composition of the dish that will be the best choice to serve next door.

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