Which wine goes best with sauerkraut?

Visit sauerkraut is a traditional Alsatian dish that takes its name from a phonetic adaptation of the Alsatian word "Sürkrüt" (Sür meaning sour and Krüt, cabbage). But sauerkraut doesn't come from where you think! It comes from China! Yes, in the 3rd century BC, sauerkraut was served to Chinese workers on the Great Wall. It wasn't until the 16th century that the Germans discovered this recipe and improved it, becoming masters of the fermentation process. Another common misconception is that the first sauerkraut was not served with sausages or bacon, but with fish. But it was this recipe that took over from the marine recipe.

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• Alsatian sauerkraut

Sauerkraut consists of cabbage with sausages, usually from Strasbourg, smoked bacon and a piece of pork chop, topped with potatoes. This traditional sauerkraut is quite aromatic, with a smoky taste. This dish is not sautéed or sauced. You'll need to choose round, supple wines to accompany it.

The first wine we suggest here is the classic sauerkraut/Alsatian wine pairing. A nice Riesling will be perfect to accompany your meal. It should be dry, with as little residual sugar as possible. Its empyreumatic notes will marry beautifully with the smokiness of the meat, without overpowering it. Our Riesling Schlossberg 2019 - Domaine Weinbach will be perfect for this tuning.

For red wine lovers, the first thing to do is choose a wine that's not too powerful. Pinot Noir lends itself very well to this game. To stay in the region, a Pinot Noir from Alsace will be very good, but this time we recommend a Loire wine, a Pinot Noir or a Pinot Noir. Domaine Vacheron red Sancerre. Its crunchiness, gourmandise and aromatic richness will be perfect for balancing with the charcuterie offered on this dish.

 

• For a "Marine" version

For a complete return to basics, you can make a sauerkraut from the sea. Haddock would be perfect for this, as smoked haddock is reminiscent of what bacon brings to the Alsatian version. Pair it with smoked salmon and cod to complete the fish dish. With its smoky, slightly iodized notes, a lighter Sauerkraut will be served.

This time around, white wines will be the order of the day, although very light reds may also do the trick.

The watchword when choosing your wine is "character". Yes, it will need character to stand up to the bouquet garni and the various fish it will encounter.

A fine Condrieu will be magnificent. When young, Condrieu develops very mineral aromas, often enhanced by saline and white fruit notes. A beautiful complexity to accompany your dish. Our Condrieu Bassenon 2019 - Guy Bernard will be great!

You can also opt for a slightly drier white, still endowed with a fine minerality, but this time with a lemony finish that will give your fish some pep. We're thinking of Chablis.

Our Chablis 1er cru Vaillon 2003 - D.E Defaix  à this characteristic. A delicate start on the palate, with white fruit and hints of flint (mineral). Its lively finish will accentuate the marine side of your sauerkraut and make it sublime.

 

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