Food and wine pairing: sauerkraut

Sauerkraut is distinguished by the combination of fermented cabbage, which lends a tangy acidity, and rich meats such as sausages, bacon and ham. Spices like juniper berries and bay leaf add complex aromatic notes, while the potatoes often served with the dish add a smooth, creamy texture.

A Riesling d'Alsace is a classic choice to accompany sauerkraut. This wine offers crisp acidity and aromas of lemon, green apple and minerals that perfectly balance the acidity of the cabbage and the richness of the meats. An Alsace Pinot Blanc, with its notes of stone fruit, apple and flowers, is also a very good option. Its moderate acidity and round texture complement the sauerkraut well without overpowering the delicate flavors of the dish.

An Alsace Pinot Noir, with its red fruit aromas, supple tannins and lightness, is an interesting choice to accompany sauerkraut. The delicacy of the Pinot Noir does not overpower the subtle flavors of the cabbage and meats, offering an elegant harmony. A Gamay-based Beaujolais, with its red and black fruit aromas, freshness and light tannins, is also a good choice. This young, fruity wine adds a touch of liveliness that goes well with the meats and spices of sauerkraut.