Meat

Sausages

Fruit, freshness and just enough structure to stand up to the fat, spices and grilled notes of sausages.

The pairing

Why it
works.

Sausages often combine fat, salt, spices and grilled notes. The best instinct is to look for a wine that’s fresh enough to lift each bite, with enough fruit and intensity not to be lost behind the seasoning.

With a mild herb sausage, a textured white or a dry rosé can work very well. With an Italian, smoked or slightly spicy sausage, fruity, supple reds become especially appealing. The spicier the sausage, the more you should avoid harsh tannins and high alcohol.

In practice

Don’t choose based only on the meat: pay attention above all to the sausage’s seasoning. Herbs, smoke, chili or spices can completely change the pairing. When in doubt, go for fruit, good acidity and supple tannins.

In the glass