appConfigEntityId

bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

hooksArticlePageAdvertisementConfigArticle

liveArticle

appConfig

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

sectionsV2

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

json

There are many different types of the renowned German sausage, each  with definite but subtle differences, and they  can be  eaten cold, steamed, grilled or boiled.

With the exception  of the air-dried and smoked German  wurst, most German sausages are lightly salty, spicy and have a succulent, slightly springy texture.

The aromatic  but mild German mustard and sauerkraut (pickled cabbage) that is often served with

the sausages can be an overriding factor (rather than the sausage) when choosing the wine.

Beaujolais Village, Louis Latour  2004

Wines from the Beaujolais Village appellation remain one of the most delightful and  best value  available. They're  always pure,  with fruity gamay grapes. Beaujolais is the poor man's pinot noir. This is a versatile wine and lends itself to a range of flavour intensities and notes.  The berry-like gamay grape supports the light, spicy nature  of the frankfurter,  and there is plenty  of wine acidity  to match the sauerkraut acid. The  gentle tannins also  link the sausage's savoury notes to the  wine, making the  combination smoother.

Available for $131 from Remy (tel: 2845 5995)

Turkey Flat Rose 2005, Barossa Valley

Rose may seem to be unfashionable, but  it's one of the most necessary wine styles when it comes to food and wine pairing. Light and savoury European roses work  well with cured meats and antipasti  starters. A vibrantly fruity New World version works well with lighter fish dishes and light pastas. This Turkey Flat comes from the sunny Barossa Valley in South Australia. The deep, garnet-like purple in  the clear glass gives away the wine's fruit richness even before the screw cap is twisted. It's full  of floral and currant notes, and  is refreshingly oakless. Try this Turkey Flat  with deep-fried smelly bean curd for a bit of east-meets-west ecstasy.

Available for $128 from Watson's (tel: 2147 3641)

Calera Pinot Noir 2000, Central Coast, California

There are few pinot noirs in the world that truly deliver value and good taste. Burgundian pinot noir is often hit and miss; their New Zealand cousins are good drinking, but hard to find. The Central Coast  may not be the first area associated with pinot, but  the name Calera is. This Calera  Pino Noir is all fruit and has the benefit of  clever winemaking inherited from the more premium wines  in the stable.   For value   and drinkability this is unbeatable. It has enough structure to cope with sauerkraut's  strong acid zing as well Germany's favourite Thomy mustard. The wine is complex, fruit-driven and matches  the resilient texture of  the sausages. Try  this Calera also with cabbage rolls scented with paprika.

Available for $293 from Golden Gate Wine (tel: 2891 8121)

simon@iwinecentre.com



Perfect Match