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Sausages

The match varies according to the sausage, as there's a wide gulf between, say, a veal boudin or bratwurst, an Italian pork sausage laced with fennel, and a black German blutwurst, to name just a few.

Generally speaking, though, I advise (1) matching colors, (2) consider the more earthy wines, and (3) look for the ethnic match.

Among the examples above, then, try a drier Vouvray or a good Riesling with the veal sausages, a Chianti with the pork sausages, and a red Rhone along the lines of Gigondas or Vayqueras with dark, earthy sausages. This is an area where experimentation can be fun.

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