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Hot Dogs, Bratwurst, and Wine,
OH MY! BY RICCARDO TARABELSI
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e all learned this a long time ago: Red wine with red meat, white wine with white meat and seafood. While this axiom has withstood the test of time, there are so many different ways to prepare foods (refer to Jim Mathis’ articles) that this old rule of food and wine pairing is not as cut and dry as it used to be. I was posed an interesting question the other day that made me revisit pairings in an unusual way, “What wine would you drink with a hot dog?” My second answer is found below. My first answer was, “A Farmhouse Ale.” So what wine do you pair with a hot dog or a brat? Although hot dogs and brats come in many varieties, one thing they all have in common is that they are salty and hearty. What’s needed? A wine with high acidity. Many wines will work, but it’s best to avoid a big wine with lots of tannins like Cabernet Sauvignon.
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Stick to wines with acidity and a touch of sweetness. Wines such as Rosé, Pinot Gris, or Sangiovese are great choices. Pair a brat with a Chianti Classico, made of 75% - 100% Sangiovese grapes, which offers aromas of black cherry and black plum. The fruit flavors in the nose come through on the palate along with rosemary, dried mushrooms, and tobacco leaf. Italian sausage tends to have more herbs and spices than other types of sausage, so you need a wine that’s a bit more savory. As odd as it may sound, a Brunello di Montalcino is a perfect choice due to its dried herb and earthy characteristics, yet it still has the acid you need to cut through the fat. It’s also a medium-bodied red wine with lots of fruit-forward characteristics, so it won’t overpower the flavor or texture of the meat. As for the hot dog inquiry, Rosé is the way to go. I’ve had so
