The term "andouille" dates back to the Middle Ages, with many different uses. Ultimately, the word andouille can refer to a charcuterie preparation most often made from pork with the addition of salt, pepper and various spices. Even if the base remains the same, each region has its own recipe, spearheaded by andouille de Guéméné. The dish is powerful on the nose, rich on the palate, with rustic aromas.  

The difficulty with this dish is to strike the right balance between the powerful notes of the andouille sausage and a wine that's not too structured, which could overpower the rather dry charcuterie.  

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• WHITE WINE WITH ANDOUILLE SAUSAGE 

To accompany your andouille with a white wine, you have two options. Either go for a dry white wine, lively and straightforward on the palate, which will be able to support the bold notes and fatty character of its tension, we're thinking of Sauvignon-based Loire white wines for example, or choose rounder, more mineral white wines that will accompany the charcuterie without being eaten up by its power.  

The choice will therefore depend on the mouthfeel you desire. 

> Pouilly Fumé Florilège 2018 - Jonathan Didier Pabiot 

This Pouilly Fumé cuvée is the work of a young winemaker, Jonathan Didier Pabiot, who took over the family business in 2005. He offers a biodynamic cuvée, blending several parcels from the appellation. His Sauvignon is interestingly aromatic, with standard notes of citrus and exotic fruit. Its rich, greedy finish ends with a little tension. A fine bottle to discover, and above all a property to keep a close eye on! 

> Chablis 1er cru 2013 La Forest - Dauvissat 

 Domaine Dauvissat is no longer a household name, so we won't dwell on its talent, but rather on its premier cru La Forest. This premier cru is located in the Montmains area, a very chalky area that produces mineral, fat wines. That's what's interesting about this bottle. You've got both the dryness and minerality of the terroir combined with a nice fatness and slightly sweet, round notes. A beautiful aromatic complexity that softens the andouille and accompanies it with sweet spices. 

 

• RED WINE WITH ANDOUILLE SAUSAGE 

To accompany andouille with a red wine, you need to choose the right one, and know it well... Because even if it's a "simple" charcuterie, the pairing of food and wine is far more complex. You need a red wine with low tannin, round enough not to add texture to a fairly dry charcuterie (there's no sauce or bleeding), and a wine with slightly evolved aromas to match the rustic notes of the dish. So it's no mean feat to find a red that's both evolved, with melted tannins but still with presence. Or second choice, a little easier to find, a fruit bomb!  

Delicious, with red fruit and a long aftertaste to accompany the andouille sausage without overpowering it.  

> Gevrey-Chambertin 2001 - Stéphane Brocard 

Gevrey-Chambertin wines, like many other Côte de Nuits wines, are among the most dreamed-of wines in France. The wines are located to the north of the Côte de Nuits, after the Fixin appellation. They offer powerful, well-structured wines when young, but are easily softened after a few years in the cellar. And this is the case with our 2001, whose tannins are very supple and give off aromas of undergrowth, perfect for accompanying an andouille sausage. 

> Coudoulet de Beaucastel 2018 

Beaucastel's coudoulet will be THE perfect reference for fruit lovers wanting to accompany their andouille sausage. Why should you choose it? Firstly, because it's a Côte du Rhône from the prestigious Perrin family, who, as you may have guessed, own Château de Beaucastel. Le Coudoulet is the estate's "second" wine, but is not located in the Châteauneuf du Pape appellation. It benefits from the same quality of vinification, without being too tannic or too powerful. It gives off interesting notes of black fruits and spices, but with a certain sweetness... Perfect to serve with a good andouille de Guéméné. 

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