Mets & Vins - Que boire avec la choucroute - Les Grappes

What to drink with the sauerkraut?

If you are in a hurry

Because of its acidity in the cabbage, sauerkraut goes well with dry, mineral and refreshing white wines. It is found in :

  • In Alsace with Sylvaner or Riesling,
  • In the Loire with the wine of Sancerre, dry Vouvray or Cheverny.
    Fans of red wine can be reassured: the presence of smoked meat in sauerkraut goes very well with red wines that are not too tannic, so as not to accentuate the harshness of the dish.
  • The Pinots Noirs of Alsace,
  • The wines of Touraine and Sancerre (Loire)
  • The Saint-Amour (Beaujolais) are ideal.

Sauerkraut and wine: a marriage of delicate taste

Between cabbage, sour, very aromatic, and sausages with a smoky and sweet taste, it is very difficult to find a wine that can accompany both flavours. We cannot talk about sauerkraut without mentioning beer, and it remains a very popular traditional accompaniment. For good reason, German and Belgian sauerkraut are recommended by experts as they are strong in taste.

If, like us, you are wine enthusiasts, you will have the choice between red and white! The white wine will go wonderfully with cabbage, it will be necessary to choose it dry, with mineral notes, refreshing, to attenuate the acidity of the cabbage. The second part of the dish, sausages, bacon and other delicacies of cold meats, calls for red wine and we can serve with the sauerkraut a red with very light tannins, so as not to add harshness to the dish, and smoky notes, 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. Burgundy lovers will be delighted with a Petit Chablis. In red the corresponding wines are the Pinots Noirs of Alsace, wines of Touraine or Sancerre in the Loire and finally, in the Beaujolais, the Saint-Amour.

Cabbage, bacon and white wine: an old story

Fermented cabbage: the main, unavoidable and so 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 the Alsatian sauerkraut, with the battery of sausage which characterizes it, which has the coast. The white wine enters in the ingredients of the sauerkraut, white, dry, it and perfect to accompany the acidity of the cabbage during cooking. However, like tartiflette, it is not necessarily the wine that goes into the composition of the dish that will be the best choice to serve alongside.

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