Brat

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Bratwurst · Bratwurstt · Brat Vurst +12 more Bratwurst · Bratwurstt · Brat Vurst · Sauer Braten · German Bratwurst · Smoked Bratwurst · Turkey Bratwurst · Chicken Bratwurst · Sour Kraut & Brats · Wisconsin Bratwurst · Nürnberger Bratwurst · Brats And German Mustard · Bratwurst And Sauerkraut · Bratwurst, Grilled Sausage · Bratwurst Or Similar Type Sausages

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Brat · Brats · Bratwurst +11 more Brat · Brats · Bratwurst · Bratwurstt · German Bratwurst · Smoked Bratwurst · Turkey Bratwurst · Chicken Bratwurst · Wisconsin Bratwurst · Nürnberger Bratwurst · Brats And German Mustard · Bratwurst And Sauerkraut · Bratwurst, Grilled Sausage · Bratwurst Or Similar Type Sausages

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Bratwurstt · German Bratwurst · Smoked Bratwurst +8 more Bratwurstt · German Bratwurst · Smoked Bratwurst · Turkey Bratwurst · Chicken Bratwurst · Wisconsin Bratwurst · Nürnberger Bratwurst · Brats And German Mustard · Bratwurst And Sauerkraut · Bratwurst, Grilled Sausage · Bratwurst Or Similar Type Sausages

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Brat Vurst · Sauer Braten · Turkey Bratwurst +3 more Brat Vurst · Sauer Braten · Turkey Bratwurst · Chicken Bratwurst · Sour Kraut & Brats · Mustard Brats With Sauerkraut

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Brat Vurst · Sauer Braten · Sour Kraut & Brats

White · Medium · Off-dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

Works with Brat · Brats · Bratwurst

Catchall for wines from France's Rhône Valley — bold reds from the south (Grenache/Syrah/Mourvèdre) and singular Syrahs and Viogniers from the north. Always food-friendly, always sun-tinged.

Works with Brat · Brats · Bratwurst

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Brat Vurst · Sauer Braten · Sour Kraut & Brats

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Bratwurst · Bratwurst, Grilled Sausage

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Turkey Bratwurst · Chicken Bratwurst

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.