Traditional cuisine from Alsace: hearty, hearty, wine-loving
Wine with food and the enjoyment of French regional cuisine go hand in hand in this classic. Wine and food show their most aromatic side at Choucroute Garnie: hearty sauerkraut, accompanied by tenderly braised pork belly, cured smoked pork, crispy sausages and minced meat, served on a large platter. They are joined by potatoes and a hint of juniper, bay leaf and spices. The dish is not only a warming favorite on cold days, but also an expression of pleasure, conviviality and French joie de vivre. The rustic abundance calls for a fresh wine with a strong character – and the perfect setting for a real Alsatian food pairing with friends or family.
Ideal wine pairing: Riesling d’Alsace AOC dry (Alsace, France)
The dry Riesling from Alsace is the classic with sauerkraut – fresh, racy, with pronounced acidity and lively citrus and stone fruit aromas. Its minerality and structure balance the hearty fullness of the dish, absorb fat and bring freshness into play. Especially the fruitiness and the elegant, herbal note harmonize perfectly with the aromatic sauerkraut and the various types of meat.
The Riesling d’Alsace skilfully absorbs the acidity and spice of sauerkraut, balances fatty meat components and cannot be displaced by sausages or smoked pork. Its freshness ensures an animating drinking flow, enhances the characteristic taste of sauerkraut and balances the textures of all side dishes – from creamy belly meat to firm Mettwurst.
Further wine recommendations for this dish
Sylvaner d’Alsace AOC (Alsace, France)
With its restrained acidity and clear fruit, Sylvaner d’Alsace is an uncomplicated accompaniment to sauerkraut. It brings lightness, balances the seasoning without being dominant, and with its freshness and simple elegance brings a refreshing pull to the strong meats and sausages.
Pinot Gris d’Alsace AOC (Alsace, France)
The full-bodied, slightly smoky Pinot Gris harmonizes with the complexity of the Choucroute. Its strong texture keeps pace with smoked pork and Mettwurst, while the fine residual sweetness forms a round cushion for the sauerkraut. Spicy and fruity notes that combine pleasantly in the mouth.
Crémant d’Alsace AOC (Alsace, France)
An extra brut or brut Crémant brings sparkling freshness, elegance and lightness to the hearty ensemble. The fine mousse underlines the aromas of the sauerkraut and provides a modern, animating aperitif character – for those who like it tangier!
Pinot Blanc d’Alsace AOC (Alsace, France)
With fine apple fruit, balanced acidity and a slight creaminess, Pinot Blanc matches the different textures of the dish. It is flexible, harmonizes with every single piece of sausage and gives an elegant, juicy counterpoint to sauerkraut and meat.
Pinot Noir Rosé d’Alsace AOC (Alsace, France)
The Pinot Noir rosé brings freshness, red berries and a subtle hint of herbs into play. Its delicate structure and moderate body complement the spice, while the animating acidity loosens up the dish – perfect for connoisseurs who want to add a bit of colour to the glass.
The recipe:
Choucroute Garnie (sauerkraut with various sausages and meat)
Cooking utensils
- 1 Großer Bräter oder Schmortopf
- 1 Schneidebrett & Messer
- 1 Schälchen für Senf/Dips
- 1 Schöpflöffel
Ingredients
For the Choucroute
- 500 g Sauerkraut fresh or mild barrel
- 1 small onion
- 1 Clove of garlic
- 100 Ml dry white wine e.g. Riesling
- 100 Ml Vegetable or meat broth
- 1 Apple sour, e.g. Boskoop, peeled, diced
- 4 Allspice grains
- 6 Juniper berries pressed
- 2 Bay leaves
- 1 tsp lard or butter
- Salt Pepper
For the meat/sausage selection
- 200 g Kassler cooked, sliced
- 1 Piece of pork belly approx. 120g
- 2 Mettenden
- 2 coarse sausages e.g. Saucisse de Strasbourg
- 2 small wiener sausages
To serve
- 4 –6 small waxy potatoes
- Mustard granular or Dijon
Preparation
Prepare sauerkraut
- Finely dice the onion and garlic, sauté in lard/butter in a casserole until translucent.
- Drain the sauerkraut (wash briefly if desired), add and fry briefly.
- Stir in the apple cubes, allspice, juniper and bay leaf.
- Deglaze with white wine and broth, mix everything and stew covered over medium heat for 45 minutes.
- Season with salt and pepper.
Preparing meat & sausage
- After 45 minutes, place the pork belly and smoked pork on top of the cabbage, stew for another 30 minutes.
- Peel the potatoes and cook in salted water.
- In the last 10 minutes, add the Mettenden, fried sausages and wiener sausages to the cabbage, leave to infuse.
Serve
- Arrange the sauerkraut in the middle of a large platter, mix in various dishes. Spread the meats and sausages on top, serve with potatoes and mustard.
Recommended Accompaniments
- Farmhouse bread or rustic country bread
- Caramelized onions
- Lamb’s lettuce with walnut vinaigrette
