A rustic classic of pub cuisine reinterpreted
Finding the perfect wine to accompany a hearty dish such as Blunz’n-Gröstl is an exciting task for any sommelier. The harmony of wine and food determines whether the hearty components of the black pudding overwhelm the palate or are elegantly enhanced by a fine accompaniment. This dish pays homage to Alpine cuisine, where crispy fried potato cubes meet the spicy depth of the black pudding. The use of fresh marjoram adds an ethereal note, while the onions marinated in apple cider vinegar provide the necessary acidic kick that perfectly balances the fat of the sausage. This is an honest, powerful dish that is given an unexpected sophistication by the right choice of wine. The texture of the soft Blunz’n in contrast to the crispy potatoes offers a wonderful mouthfeel that calls for an accompaniment that brings both structure and freshness to round off this culinary experience and pay tribute to the rustic origins of the recipe without weighing it down.
Ideal wine accompaniment: Neuburger Federspiel Wachau DAC (Wachau, Austria)
Neuburger Federspiel from the Wachau is the ideal choice for this dish, as it builds a very specific sensory bridge to the earthy components. This grape variety is often characterized by a subtle nuttiness and a mild but present acidity structure, which harmonizes perfectly with the texture of the black pudding. While a wine with too much acidity could clash with the iron character of the sausage, Neuburger flatters the palate with a creamy body that still has enough freshness to stand up to the roasted fat of the potatoes. The fine floral notes and the hint of herbal spice in the wine perfectly echo the fresh marjoram in the Gröstl. In addition, the gentle fruitiness of the wine corresponds excellently with the acidity of the apple cider vinegar onions without competing with them in an unpleasant way. The result is a balanced interplay in which the wine supports the hearty flavors and at the same time brings an elegant lightness to the dish that encourages the next bite in advance and elevates the entire meal to a sophisticated level.
Further wine recommendations for this dish
Franconian Silvaner dry (Franconia, Germany)
A Franconian Silvaner, ideally from the Bocksbeutel bottle, is a masterful partner for this rustic pan-fried dish. Its pronounced earthiness and herbaceous aroma reflect the down-to-earth nature of Gröstl and complement the marjoram in a natural way. Silvaner often has a more moderate acidity than Riesling, which is a great advantage when paired with black pudding, as it does not emphasize any metallic notes. The fine minerality of the wine provides structure and depth, while the strong body of the Franconian can easily keep up with the intense roasted aromas of the potatoes. This wine acts as a down-to-earth mediator, bringing together the different textures on the palate and ensuring a harmonious, long-lasting finish that equally appreciates the hearty spiciness of the meat and the freshness of the onions, creating a harmonious overall picture that will delight lovers of traditional cuisine.
Barbera d’Alba DOC (Piedmont, Italy)
If you prefer a red wine with this dish, a Barbera d’Alba is the first choice, as it has a very distinctive acidity but very little tannin. As black pudding and roasted potatoes have a certain fat content, the natural freshness of Barbera is essential to liven up the dish on the palate. The aromas of juicy sour cherries and dark berries form an exciting contrast to the spicy, almost sweet notes of the fried black pudding. The lack of hard tannins prevents the wine from being bitter on the finish, which is often a risk when paired with iron-rich dishes. Instead, the Barbera caresses the dish with its fruity energy and creates a lively combination that makes the heavy dish seem surprisingly dynamic and modern, which is particularly enjoyable in a cozy dinner party.
Morgon AOC (Beaujolais, France)
A Morgon from Beaujolais, made from the Gamay grape, has a fleshy structure and a wonderful cherry fruit that goes excellently with Blunz’n-Gröstl. These wines are known for their mineral depth and spicy notes, making them excellent accompaniments to offal and black pudding. The soft tannins and juicy nature of Gamay support the melting texture of the sausage, while the structure of the wine stands up to the dish. The slightly cool characteristics of a Morgon also act as a wonderful counterbalance to the hot, hearty pan-fried dish. The result is a French elegance that gives the rustic gröstl a fine touch. The combination is particularly appealing because the fruity acidity of the wine picks up on the acidity of the apple cider vinegar in the onions, creating a consistent freshness that accompanies the dish from the first forkful to the last.
Cava Gran Reserva DO Cava (Catalonia, Spain)
A high-quality cava matured for a long time on its lees is an unconventional but ingenious recommendation for this dish. The fine carbon dioxide acts like a catalyst, literally washing the fat from the black pudding off the palate and cleansing the mouth for new taste sensations. The autolytic notes of the sparkling wine, reminiscent of brioche and roasted nuts, harmonize fantastically with the roasted aromas of the crispy potato cubes. As a Gran Reserva has a lot of body and complexity, it does not drown out the strong sausage, but offers an elegant contrast. The fine perlage and dry nature of the cava add a festive touch to the simple dish, showing how versatile sparkling wines can be as food companions. The salty minerality on the finish also emphasizes the spiciness of the marjoram and provides a sparkling finale that takes the rusticity of the food to a whole new, almost luxurious level.
Chenin Blanc WO Swartland (Western Cape, South Africa)
A Chenin Blanc from the old vines of South Africa’s Swartland region often has a waxy texture and a strong acidity that goes perfectly with rich meat dishes. The aromas of ripe quince, yellow apple and a hint of honey form a wonderful counterpart to hearty black pudding. Often aged in old wooden barrels, the wine has a structure that can cope with the intense aromas of marjoram and onions. The vital acidity of the Chenin Blanc cuts through the richness of the gröstl and provides a pleasant balance on the palate. This South African interpretation of a classic white wine shows plenty of character and independence, which perfectly complements a characterful dish like the roasted black pudding. It is a modern world pairing that enriches traditional European cuisine with international flair and makes for an exciting aromatic journey.
The recipe:
Blunz’n-Gröstl with marjoram & apple cider vinegar onions
Cooking utensils
- 1 Large cast iron pan
- 1 Cutting board
- 1 Sharp knife
- 1 Small bowl
- 1 spatula
Ingredients
For the Gröstl
- 400 g waxy potatoes Cooked the day before
- 300 g firm black pudding Blunz’n
- 1 bunch of fresh marjoram
- 2 Tbsp clarified butter
- Salt and freshly ground black pepper
- A pinch of caraway seeds optional
For the apple cider vinegar onions
- 2 medium-sized red onions
- 4 tablespoon apple cider vinegar
- 1 tsp sugar
- A pinch of salt
- 2 EL Water
Preparation
Preparing the onions
- Peel the onions and cut into fine rings.
- Mix the apple cider vinegar, water, sugar and salt in a small bowl.
- Leave the onion rings to marinate in it for at least 20 minutes, stirring occasionally.
Fry the Gröstl
- Peel the cooked potatoes and cut into approx. 1 cm cubes or slices.
- Remove the skin from the black pudding and also cut into thick slices or coarse cubes.
- Heat the clarified butter in a large pan (preferably cast iron).
- Fry the potatoes over a medium heat until golden brown and crispy.
- Only add the pieces of black pudding when the potatoes are crispy.
- Turn everything carefully until the black pudding is hot and begins to melt slightly, but still retains its structure.
- Roughly chop the fresh marjoram and mix into the gröstl. Season with salt, pepper and a little caraway to taste.
Sideboards
- Spread the hot gröstl on plates.
- Remove the marinated apple cider vinegar onions directly from the stock and spread generously over the gröstl.
Recommended side dishes
- A classic coleslaw with bacon.
- A fried egg, placed directly on top of the gröstl.
- A fresh, dark farmhouse bread with a crust.
