Grilled Sausages
Grilled sausages — bratwurst, Italian, chorizo, merguez, kielbasa — are defined by spiced meat filling, smoky char, and the satisfying snap of natural casings. The wide variety of sausage styles means wine pairings vary, but matching the spice profile is always key.
Wine Pairings
German Bratwurst and Riesling is one of the great traditional pairings — acidity cuts fat while fruit complements delicate pork spicing.
Italian sausage with tomato calls for Chianti — classic Italian pairing where high acidity and cherry fruit complement herbs and pork.
Spanish Garnacha or a southern Rhône Grenache with red fruit and warmth mirrors the paprika and spice of Spanish chorizo.
Merguez's bold spice and lamb base pairs magnificently with a peppery Syrah from the northern Rhône.
A versatile, affordable southern Rhône red with enough body and fruit for almost any grilled sausage type.
Light mineral whites are overwhelmed by fat and spice in grilled sausages — the flavors clash.