Traditional French enjoyment – wine and food with character and depth
Wine with food focuses on real classics that show pride and diversity of French regional cuisine. The andouillette – a coarsely seasoned sausage made from pork intestine and pork, often seasoned with onions and spices – is the epitome of hearty bistro delight. Wine and food experience exciting harmony here: the rustic, spicy sausage brings intense aromas and needs a wine at the table that offers freshness, structure and aromatic independence in equal measure. The region around the Loire in particular is known for its independent sausage specialities and suitable, easy-to-drink red wines. Those who love andouillette appreciate the interplay of spice, texture and piquancy – an ideal field for aroma-rich food-wine pairings.
Ideal wine pairing: Saint Nicolas de Bourgueil AOC (Loire, France)
The perfect accompaniment to andouillette is Saint Nicolas de Bourgueil, a Loire red wine made from Cabernet Franc that presents itself with notes of red berries, pepper, herbs and refreshing acidity. Its lively freshness plays around the strong spice, absorbs the fat and fullness of the sausage light-footedly and ensures balance on the palate. The fine tannins and the animating minerality enhance the texture and allow the characterful taste of the andouillette to fully appreciate.
Convincing partnership – how the wine refines andouillette
Saint Nicolas de Bourgueil convinces with andouillette especially with its balance of juiciness, freshness and structure. The distinctive scent of red currants, fine herbs and wet earth meets an invigorating acidity that cushions the often strong, spicy sausage and makes it appear pleasantly clear on the palate. The elegant, slightly peppery tannin structure of Cabernet Franc harmonizes with the fleshy texture and balances both fat and saltiness. The mineral note of the Loire terroir provides extra grip, while hints of herbal spice and tobacco reflect the zesty aroma of the andouillette. The pairing remains exciting and convincing until the last bite – a pleasure at eye level for French bistro classics.
Further wine recommendations for this dish
Chinon Rouge AOC (Loire, France)
Chinon from Cabernet Franc scores with intense red berries, earthy herbs and a characterful but fine structure. The lively acidity and cool, mineral nature of the wine skilfully stand up to the fat and spice of the andouillette. Fresh berry aromas enhance the hearty meatiness, while herbal notes pick up on the spice profile of the sausage. A safe, regionally typical classic with exciting elegance.
Beaujolais-Villages AOC (Burgundy, France)
Beaujolais from Gamay provides juicy fruit, polished tannins and uncomplicated drinking flow. Its red to blackberry fruit harmonizes with the hearty sausage, the freshness loosens up any heaviness. Floral aspects emphasise the spice, while the fine tingling has an animating effect – a relaxed, yet harmonious bistro pairing.
Côtes du Rhône Villages AOC (Rhône, France)
This southern French blend brings complexity and depth with dark berries, spice and gentle pepper character. The powerful but soft tannin of Syrah and the elegant fruit of Grenache give melting and volume, yet remain buoyant enough to frame the power of the andouillette. Herbal seasoning and roasted aromas combine particularly beautifully with grilled variants of the sausage.
Touriga Nacional (Dão DOC, Portugal)
Touriga Nacional from the Dão provides intense purple berries, black cherry, compact spice and gripping tannin structure. The Portuguese style supports the texture of the andouillette, while the fruit and balsamic tones loosen up the spice. Strong freshness and a long-lasting finish are guaranteed – a tip for all those who love exciting pairings with an international twist.
Zweigelt Neusiedlersee DAC Reserve (Burgenland, Austria)
An aged Zweigelt from Burgenland with cherry and sour cherry notes, fine spice and velvety tannins invigorates the palate. The typical Austrian coolness brings elegance into play, the sweet extract of the grape variety brings out the best in the sausage, underlines umami and balances salt and roasted aromas. A modern, Austrian pairing for the adventurous.
The recipe:
Andouillette
Cooking utensils
- 1 Bratpfanne oder Grill
- 1 Schneidebrett
- 1 Messer
- 1 Küchenzange
Ingredients
Für die Wurst
- 2 Andouillettes Spezialitätenmetzger oder Feinkost
- 2 Zwiebeln
- 1 EL Dijon-Senf
- 2 EL Butter
- Frisch gemahlener Pfeffer
Preparation
Andouillette zubereiten
- Die Wurst rundum mit Butter in der Pfanne bei mittlerer Hitze goldbraun braten.
- Zwiebeln in feine Ringe schneiden, in eigener Pfanne langsam schmoren, bis sie karamellisiert sind.
- Andouillette samt Zwiebeln, Dijon-Senf und Pfeffer auf rustikalem Brot servieren.
Empfohlene Beilagen
- Rustikales Landbrot
- Essiggurken (Cornichons)
- Grüner Blattsalat
