Wine, Cheese, And Sausage: The Perfect Pairing

Sausages and cheese are two of the most popular foods in the world, and for good reason. They are both versatile and delicious, and can be enjoyed in a variety of dishes. When it comes to wine pairings, there are many options to choose from. Whether you're a fan of red or white wine, there is a perfect pairing for your sausage and cheese dish. From the classic combination of a British sausage dish with beer to the more unexpected pairing of chicken sausage with a sweet glass of Sauvignon Blanc, the choices are endless.

Wine pairings for different types of sausage

When it comes to wine and sausage pairings, it's important to consider the type of sausage, the way it's cooked, and any accompanying condiments or dishes. While beer and cider are often considered the go-to beverage for sausages, there are indeed several wine varieties that can beautifully complement different types of sausages. Here are some specific wine pairings to consider for a delightful culinary experience:

Bratwurst

Bratwurst, a type of German sausage often enjoyed with mustard and sauerkraut, pairs exceptionally well with Lambrusco, an Italian red wine known for its predictable sweetness and light, dry qualities. The dryness of Lambrusco can enhance the flavour of the bratwurst, while its sweetness can balance the sourness of the sauerkraut. Another option is an Alsatian or German Riesling, which tends to work well with nearly all sausage dishes. The crisp citrus and mineral flavours of Riesling, backed by its acidity, can elevate the savoury notes of the bratwurst without clashing with the vinegar in spicy mustard.

Chorizo

Chorizo, a spicy Spanish sausage, calls for a wine that can temper its kick. White Zinfandel, a wine that ranges from dry to sweet, is an excellent choice. When opting for a sweet bottle of White Zinfandel, chilling it can help settle the heat of the chorizo. The ripe, fruity flavours of the wine will provide a delightful contrast to the spiciness of the sausage.

Sweet Italian Sausage

When it comes to sweet Italian sausage, a Tuscan Chianti is an ideal pairing. Chianti, a tart yet slightly spicy Italian wine, beautifully complements the traditional flavours of Italian sausage. The hints of berry and clove in Chianti bring new dimensions to the sweet and savoury notes of the sausage. For a refreshing summer option, a glass of Lambrusco can also be a delightful choice.

Chicken Sausage

Chicken sausage, especially when paired with peppers, calls for a sweet wine to highlight its savoury notes. Sauvignon Blanc, with its sweet and refreshing qualities, is a perfect match. The wine's sweetness will beautifully accentuate the natural sweetness of the peppers and create a harmonious flavour profile.

Spicy Sausage

For a roasted spicy sausage dinner, a chilled glass of rosé is the way to go. Rosé, a soft red wine, tempers the heat of the sausage with its fruity yet bitter notes. If you're looking for alternatives, other chilled, lighter-bodied reds or pink wines can also be excellent choices to refresh your palate.

British Sausage Dish

The quintessential British sausage dish, often served with onion gravy, pairs exceptionally well with beer, particularly a hearty ale. However, if you're looking for a wine option, a southern French or Spanish red, or an Argentine Malbec, can be wonderful choices to accompany the rich flavours of the dish.

Wine pairings for different types of cheese

When it comes to wine and cheese, there are a few things to consider to ensure a harmonious pairing. Firstly, choose wines that are more acidic than the cheese. High-fat cheeses pair well with bolder reds or crisp, acidic whites, while spicy, bitter cheeses don't go well with high-tannin wines. Here are some specific wine and cheese combinations to try:

Pinot Noir is a versatile choice that goes well with most cheeses, especially soft, ripe cheeses like Brie and Camembert, or semi-hard cheeses such as Gouda, Swiss, and Provolone. It also complements fatty pâtés or pork charcuterie.

Riesling, sparkling wine, and rosé are ideal for fresh, salty cheeses like cream cheese, mozzarella, ricotta, feta, and mascarpone. These light-bodied wines also pair well with mild meats like prosciutto, summer sausage, salami, or mortadella. The salt in these cheeses and meats brings out the fruitiness of the wine and balances its acidity.

For semi-soft cheeses like Asiago, Fontina, and Havarti, opt for light-bodied white wines like Pinot Blanc and Chardonnay. These wines will complement the tangy, acidic flavours of the cheese. If you're serving bold charcuterie like bresaola or black truffle salami, Chardonnay is an excellent choice.

Hard cheeses with salty, sharp, and nutty flavours, such as cheddar or Parmigiano-Reggiano, pair well with sparkling wine, Sangiovese, and Cabernet Sauvignon (both light-bodied whites and full-bodied reds). The salt and age in these cheeses can soften the acidity of white wine and mellow out the tannins in reds. These wines also go well with slightly spicy flavours like pastrami, peppered salami, and smoked prosciutto, as the fruit aromas in the wine contrast nicely with the spice.

When in doubt, remember that Pinot Noir, Riesling, sparkling wine, and rosé are versatile choices that will complement a variety of cheeses and charcuterie options. Enjoy experimenting with different combinations to find your favourites!

Red wine vs white wine

When it comes to wine and cheese, there are a few things to consider. Firstly, choose wines that are more acidic than the food. High-fat foods pair well with bolder reds or crisp, acidic whites, whereas spicy, bitter foods don't go well with high-tannin wines.

Red wines, such as Pinot Noir, Zinfandel, and Chianti, are versatile and can complement a variety of cheeses and sausages. For instance, a soft, ripe cheese like Brie or Camembert pairs well with a Pinot Noir. On the other hand, a sweet Italian sausage can be nicely offset by the tartness of a Chianti. Spicy sausages can also be complemented by a glass of White Zinfandel to help cleanse the spice.

White wines, such as Riesling, Chardonnay, and Sauvignon Blanc, are also excellent choices. Fresh cheeses like cream cheese, mozzarella, and feta pair well with the acidity of Riesling and sparkling wines. Chicken sausage, with its savory notes, is a perfect match for the sweetness of a Sauvignon Blanc. Chardonnay's acidity and tanginess also complement semi-soft cheeses like Asiago and Fontina.

In summary, both red and white wines can be equally enjoyable with cheese and sausage, depending on the specific types and your personal preferences. Consider the acidity, saltiness, fat content, and spiciness of the cheese and sausage when making your selection.

Beer vs wine

When it comes to cheese and sausages, there are several options to consider when choosing between beer and wine. While wine is the classic choice for cheese, beer is considered a better pairing option. This is partly because beer is made from cereal grasses, which are the same food cows eat to produce milk. Additionally, beer's carbonation and "scrubbing bubbles" cut through the fattiness of cheese more effectively than wine.

For a classic British sausage dish served with onion gravy, beer is the preferred drink, especially a hearty ale like Timothy Taylor Landlord. If the gravy is dark and intense, a stout or porter beer would be a good choice. For those who don't drink beer, a hearty southern French or Spanish red or Argentine Malbec would also complement the dish well.

When it comes to grilled sausages, sommeliers offer various recommendations for wine pairings. Jess Hereth suggests that Alsatian or German Riesling works almost all the time with nearly all sausage dishes. Rich, high-acid, flavourful white wines from Burgundy or the Jura region are also excellent options. If you prefer red wine, Hereth recommends a light-bodied wine with high acidity and just a hint of tannin, such as those from the Jura region.

For bratwurst with mustard and sauerkraut, Mia Van De Water suggests the classic pairing of Alsace Riesling to counter the sourness of the sauerkraut and the spice of the mustard. Daniel Beedle recommends a dry Lambrusco for its bright ripe fruit flavour, which contrasts nicely with the sauerkraut without overpowering it. For bratwurst cooked in beer, Jordan Salcito proposes a wine with a hint of residual sugar, such as Riesling or Pinot Gris, to counteract the spice from the mustard.

While wine and beer have their own unique characteristics, the choice between the two ultimately depends on personal preference. Both beverages can offer enjoyable pairings with cheese and sausage, depending on the specific flavours and ingredients involved.

High-fat foods and wine

When it comes to high-fat foods, the general rule is to pair them with bold red wines or crisp, acidic white wines. The saltiness of the cheese can be balanced by the fruitiness of the wine. For example, Pinot Noir is a versatile choice that goes well with soft, ripe cheeses like Brie and Camembert, as well as semi-hard cheeses like Gouda and Swiss. It also complements fatty pâtés or pork charcuterie.

If you're looking for a wine to pair with a variety of cheeses, Pinot Noir is a safe bet. It's a versatile wine that can stand up to the strong flavours of cheese while also complementing the other ingredients on your plate.

Riesling, sparkling wine, and rosé are excellent choices for saltier, fresher cheeses like cream cheese, mozzarella, ricotta, feta, and mascarpone. These wines also go well with mild meats like prosciutto, summer sausage, salami, or mortadella. The salt in these foods brings out the fruitiness of the wine and balances its acidity.

For semi-soft cheeses like Asiago, Fontina, and Havarti, which have tangy and acidic flavours, choose light-bodied white wines like Pinot Blanc and Chardonnay. Bold charcuterie, such as bresaola or black truffle salami, also pairs well with Chardonnay.

If you're serving harder cheeses with salty, sharp, or nutty flavours, such as cheddar or Parmigiano-Reggiano, go for a full-bodied red like Cabernet Sauvignon or a sparkling wine. The salt and age of these cheeses can soften the acidity of white wine and mellow out the tannins in reds. These wines also complement slightly spicy flavours, such as pastrami, peppered salami, and smoked prosciutto, as the fruit aromas in the wine contrast nicely with the spice.

When creating a charcuterie board, it's important to consider a variety of flavours, textures, saltiness, fat content, and acidity. Avoid fresh citrus, as it's too acidic for most wines. Instead, opt for fresh or dried fruits like grapes, raspberries, blueberries, or figs. Pickled vegetables and olives provide a salty bite that goes well with acidic or fruity wines. You can also add fruit spreads, jams, olive oil, and honey to enhance the flavours on your board.

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