What to Drink With Choucroute, the Alsatian Sauerkraut?

ORIGINS OF CHOUCROUTE

Sauerkraut is undoubtedly a great speciality of German gastronomy. In France and more particularly in Alsace it is known as choucroute. However, this dish made of fermented cabbage and large pieces of meat does have a long history and it actually originates from Asia! Indeed, the oldest traces of sauerkraut date back to the time of the construction of the Great Wall of China, i.e. nearly 3000 years ago. Archaeological excavations have shown that the builders of the world's largest monument were the very first to ferment cabbage for consumption. When the Huns invaded Europe, they brought the know-how of cabbage fermentation with them to Germany, which later spread to Alsace. The term choucroute comes from the German word sauerkraut meaning sour cabbage. In Alsatian, this dish is called surkrut.

For a long time, this dish consisted only of its main ingredient, fermented cabbage, but pieces of meat made their appearance in the 16th century. Today, this dish, which is eaten mainly in winter, is garnished with various types of meat such as frankfurter, Strasbourg sausage, Montbéliard sausage, Morteau sausage, smoked bacon and pieces of pork shank. Aromatic herbs are also used in this dish, in addition to juniper berries. Although there are variations from country to country, sauerkraut is a real explosion of flavours that can complicate food and wine pairings.

WHICH WHITE WINE TO PAIR WITH CHOUCROUTE?

When cooking choucroute, a white wine is often used for the cabbage. In the interests of taste balance, it is often recommended to accompany the dish with the same wine used in the recipe. However, there are several different options and there is no need to limit yourself to the cooking wine.

DRY WHITE WINE FROM ALSACE

For a regional pairing, head to the Alsatian vineyards to discover some absolutely fantastic wines that will enhance the choucroute. Between the acidity and the pronounced sour taste of the cabbage, combined with the fattiness of the meat, a dry white wine is the ideal recommendation. For the perfect match, a dry, invigorating white with a supple structure and good minerality will enhance the dish. In Alsace, Riesling, Sylvaner and Pinot Gris wines are the perfect match for the desired liveliness and minerality. Be careful, however, to select a dry wine, without too much residual sugar, as is often the case in Alsace. If this wine region is known for its sweet late harvest wines or Sélection de Grains Nobles, choose a dry wine. However, don't be afraid of the slight sweetness of Alsatian wines. A little residual sugar, as long as the wine remains dry, will match the flavours of the dish. The Gewürztraminer grape, however, although a proud representative of the Alsatian vineyard, should be avoided. Indeed, its very aromatic palette does not go well with the pronounced acidity and sourness of the choucroute.

DRY WHITE WINE FROM LOIRE OR PETIT CHABLIS

Although regional pairings are always excellent options, Alsace is not alone in producing dry white wines whose freshness and minerality go well with choucroute. The Loire Valley, a vast wine region, is home to several appellations marked by freshness, vivacity and superb elegance. The wines of Saumur or Vouvray made from the Chenin Blanc grape variety, or the Sauvignon Blanc wines of Sancerre, Reuilly or Quincy meet the desired characteristics.

For lovers of Burgundy, head for the Chablis region to find the Petit Chablis AOC, which is anything but small! Made from the king of Burgundy grapes, Chardonnay, the wines of this appellation are endowed with a freshness and a sublime minerality. The liveliness and roundness of the wines of this AOC are just as good with choucroute as with Alsace or Loire wines.

PETIT CHABLIS - WILLIAM FEVRE

In Petit Chablis AOC, Vinatis suggests a cuvée from the renowned domaine William Fèvre. This winegrower is certified with the HEV (High Environmental Value) label, thus working according to principles of ecosystem preservation. You can taste excellence in this cuvée, whose aromatic palette is sure to seduce!

WHICH RED WINE TO PAIR WITH CHOUCROUTE?

Are you not really keen on white wine and prefer red wine? Don't panic, because it is perfectly possible to combine choucroute and red wine! Provided, of course, that you follow certain rules. If fermented cabbage is an essential element of this Alsatian dish, the presence of pieces of meat is not negligible. Indeed, sausages, cold cuts and pieces of pork shank bring fat, smoky aromas and their proteins combine perfectly with the tannins contained in red wines, which makes the choucroute and red wine pairing possible!

PINOT NOIR FROM ALSACE

If white wines from Alsace are ideal partners for choucroute, the 100% Pinot Noir wines from this same wine region are the red version! To accompany choucroute, it is important to choose a wine with light tannins. A wine that is too astringent will add harshness to the dish, completely unbalancing the flavours. Alsatian red wines, with their black fruit aromas and fine texture, are the ideal option to accompany choucroute.