<p>We have guests coming over to eat DH’s sauerbraten. I’m wondering about a wine that can stand up to this dish. I think beer would be the expected accompaniment, but I’m sure someone will want wine. I have a good cab, a good rhone and and a decent shiraz on hand. What else could work better?</p>
<p>What about an Alsatian Riesling? The drier Alsation would go well with the vinegar and spices of the sauerbraten. And even though it’s a white, distinctive Rieslings pair well with stronger flavors. If you were serving red, I would think a Pinot Noir</p>
<p>that makes sense, musica.</p>
<p>I think a riesling would be fine. German reds are very very light, almost roses - kind of like Beaujolais Nouvea - that would probably work too. It might depend a bit on you recipe - American sauerbraten recipes are pretty weird, nothing like sauerbraten we had in Germany.</p>
<p>Our sauerbraten is “straight off the boat,” mathmom! Husband is 2nd gen German-American, and this recipe comes to us in his grandmother’s hand. We have a lot of these, and they can be quite funny/difficult to follow, e.g., “roll the dough not too thick, not too thin.” One uses a measure: Gro</p>
<p>Sounds like a great dinner. We were in Germany this summer briefly and S2 loved the food. I was reminded once again how we never had a bad meal at a German restaurant there. Wish I could say the same about German restaurants here… My grandfather was German and we have a couple of recipes that have been handed down that are pretty authentic.</p>
<p>I love German wines, but it is extremely difficult to fine German reds here in the u.s.
Spatburgender can sometimes be found here. It is the pinot noir grape, but grown in Deutschland. It is usually considered semi-dry.
With a little searching Austrian wines can also be found, if you are trying to keep in the region.</p>
<p>I am fond of California dry whites that can handle the robust tastes of german food like:</p>
<p>Concannon Stampmaker’s® Viognier, Central Coast</p>
<p>or</p>
<p>Fetzer’s gewurztraminer</p>