Monday, March 26, 2012

Travel research: Wine & Sausage

France and Italy may be well known for the parallel evolution of their food and wine cultures, but they aren't the only Old World countries with this sort of history. The story goes that food produced in one region should go well together. It's the reason champagne and oysters are such a combination. In preparation for a trip to Germany, we decided to test the theory that a German wine would pair as well with German food. With some bratwurst with mustard and sauerkraut, we opened a bottle of dry German Riesling. The acidity of the wine matched the acidity of the sauerkraut, which both were vital to act as a counterpoint to the rich fattiness of the wurst. Hints of minerality abounded in the wine, wurst and sauerkraut, contrasting against the spiciness of the mustard. A simple, quality meal with a simple, quality wine. I think we are prepared for our trip!

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