Smoked Sausage

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 Hot Smoked Sausage · Smoked Pork Sausage · Smoked Sausage Quiche +4 more Hot Smoked Sausage · Smoked Pork Sausage · Smoked Sausage Quiche · Smoked Jalapeno Sausage · Smoked Sausage Cassoulet · Fresh And Smoked Sausage · Smoked Sausage And Potatoes

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Hot Smoked Sausage · Smoked Sausage Quiche · Smoked Jalapeno Sausage +4 more Hot Smoked Sausage · Smoked Sausage Quiche · Smoked Jalapeno Sausage · Smoked Sausage Jambalaya · Fresh And Smoked Sausage · Smoked Sausage And Potatoes · Chicken Smoked Sausage Jambalaya

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 Smoked Sausage · Hot Smoked Sausage · Smoked Sausage Quiche +3 more Smoked Sausage · Hot Smoked Sausage · Smoked Sausage Quiche · Smoked Jalapeno Sausage · Fresh And Smoked Sausage · Smoked Sausage And Potatoes

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 Hot Smoked Sausage · Smoked Sausage Quiche · Smoked Jalapeno Sausage +2 more Hot Smoked Sausage · Smoked Sausage Quiche · Smoked Jalapeno Sausage · Fresh And Smoked Sausage · Smoked Sausage And Potatoes

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 Hot Smoked Sausage · Smoked Pork Sausage · Smoked Jalapeno Sausage +1 more Hot Smoked Sausage · Smoked Pork Sausage · Smoked Jalapeno Sausage · Chicken Smoked Sausage Jambalaya

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 Smoked Pork Sausage · Chicken Smoked Sausage Jambalaya · Mustard Greens And Smoked Turkey Sausage

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Works with Smoked Sausage Jambalaya · Corn And Wild Rice Soup With Smoked Sausage

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 · Chicken Smoked Sausage Jambalaya

Red · Medium · Dry

American Bordeaux-style blend — must use the traditional Bordeaux grape varieties. The flag for serious New World red blending; varies wildly in style.

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.

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.

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.