Cards of Wine

Wine Pairing
Frankfurter
(Frankfurter Würstchen)

Bratwurst

Frankfurter is a cooked and smoked sausage. It is served boiled, fried, or grilled.

The sausage was invented more than 200 years ago in Vienna, Austria.

Pairing Suggestions

Beaujolais (France)
Zinfandel (USA)
Primitivo (Italy)
Garnacha (Spain)

Red Alternatives

Dry Riesling (Germany)
Grüner Veltliner (Austria)
Friulano (Italy)
Rosé (World)

Bubbles are Excellent Alternatives

Sekt (Germany)
Champagne (France)
Prosecco (Italy)
Cava (Spain)

Description

Frankfurters are typically smoked and cured.

You need acidity to match the acidity of the ketchup and the vinegar used in the mustard.

Best choice is a fruity red like Beaujolais.

Riesling, Grüner Veltliner and Friulano are crispy (acidic) and they match both the condiments and the meat.

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life


Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.


Alcohol can be addictive. Drink in moderation.

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