Pork Sausage

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 Mild Pork Sausage · Apple Pork Sausage · Smoked Pork Sausage +10 more Mild Pork Sausage · Apple Pork Sausage · Smoked Pork Sausage · Pork Fennel Sausage · Honey Garlic Pork Sausage · Calf Liver And Pork Sausage Pate · Chicken/sausage/pork Jambalaya · Pork Chopwith Sausage, Gorgonzola, · Pork Loin Stuffed With Sausage Apple · Crown Roast Of Pork With Sausage Stuffing · Sweet Pepper And Pork Sausage Stuffed Manicotti · Pork Chop Stuffed With A Sausage Wild Rice Stuffing · Pork Loin Stuffed Dried Cherries And Pork Sausage/wild Rice

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 Apple Pork Sausage · Smoked Pork Sausage · Pork Fennel Sausage +8 more Apple Pork Sausage · Smoked Pork Sausage · Pork Fennel Sausage · Honey Garlic Pork Sausage · Calf Liver And Pork Sausage Pate · Chicken/sausage/pork Jambalaya · Pork Chopwith Sausage, Gorgonzola, · Pork Loin Stuffed With Sausage Apple · Sweet Pepper And Pork Sausage Stuffed Manicotti · Pork Chop Stuffed With A Sausage Wild Rice Stuffing · Pork Loin Stuffed Dried Cherries And Pork Sausage/wild Rice

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.

Works with Apple Pork Sausage · Smoked Pork Sausage · Pork Fennel Sausage +7 more Apple Pork Sausage · Smoked Pork Sausage · Pork Fennel Sausage · Honey Garlic Pork Sausage · Calf Liver And Pork Sausage Pate · Pork Chopwith Sausage, Gorgonzola, · Pork Loin Stuffed With Sausage Apple · Sweet Pepper And Pork Sausage Stuffed Manicotti · Pork Chop Stuffed With A Sausage Wild Rice Stuffing · Pork Loin Stuffed Dried Cherries And Pork Sausage/wild Rice

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 Smoked Pork Sausage · Pork Fennel Sausage · Honey Garlic Pork Sausage +6 more Smoked Pork Sausage · Pork Fennel Sausage · Honey Garlic Pork Sausage · Calf Liver And Pork Sausage Pate · Chicken/sausage/pork Jambalaya · Pork Loin Stuffed With Sausage Apple · Sweet Pepper And Pork Sausage Stuffed Manicotti · Pork Chop Stuffed With A Sausage Wild Rice Stuffing · Pork Loin Stuffed Dried Cherries And Pork Sausage/wild Rice

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Works with Smoked Pork Sausage · Pork Fennel Sausage · Honey Garlic Pork Sausage +5 more Smoked Pork Sausage · Pork Fennel Sausage · Honey Garlic Pork Sausage · Calf Liver And Pork Sausage Pate · Pork Loin Stuffed With Sausage Apple · Sweet Pepper And Pork Sausage Stuffed Manicotti · Pork Chop Stuffed With A Sausage Wild Rice Stuffing · Pork Loin Stuffed Dried Cherries And Pork Sausage/wild Rice

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Spicy Pork Sausage · Cassoulet With Pork And Sausage · Crown Roast Of Pork With Sausage Stuffing

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Pork Sausage · Cassoulet With Pork And Sausage

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 Apple Pork Sausage · Pork Chopwith Sausage, Gorgonzola,

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Mild Pork Sausage · Spice-crusted Pork Tenderloin With Andouille Sausage Gravy

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 Spicy Pork Sausage · Cassoulet With Pork And Sausage

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Apple Pork Sausage · Pork Chopwith Sausage, Gorgonzola,

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.