Kielbasi, Sauerkraut & Two Cab Francs
When learning a new grape, I try to get examples from both the classic “old world” and the “new world”. I don’t expect them to be identical, but I enjoy comparing the two for similarities and differences. Pairing with food can be a bit of a guess until I have more experience with the grape. Throwing caution to the wind, I decided to pop these two Cab Francs with dinner.
Mother Burrows’ Comfort Food: Kielbasi & Sauerkraut
Kielbasi and sauerkraut was a regular weeknight meal at our house growing up. Dressed up slightly, pork chops and sauerkraut made a nice Sunday dinner. Our family is a typical melting pot of cultures from around Europe, our German and Polish roots made this meal a natural. The Cab Francs were nice companions for this meal.
Cab Franc is typically used as one of the blending grapes in Bordeaux wines, but it also appears as the primary grape in some lesser known regions in France. Chinon and Bourgueil are two AOC regions in the Loire with red wines featuring Cab Franc. In addition, American wineries have started to embrace the varietal as a stand alone wine. Cab Franc makes a wine a touch less intense than a typical Bordeaux red, and it may be more aromatic. Because it’s a bit less tannic, Cab Franc can pair with a wider variety of foods.
Catherine et Pierre Breton Sarl Bourgueil
Impression: Nice, shy in the aroma initially. Nice wine at the table.
Eye: Dark but translucent, tending to warm red.
Nose: Strawberry Twizzlers faintly, pretty shy nose.
Mouth: Strawberry candy faintly, trim, not very tannic initially, but tannins there in the finish. Drinks nicely.
Very nice with kielbasi with sauerkraut and potatoes.
Compared to Ryme Cab Franc, this is darker, and a little more ripe, dark fruit in the flavor (only after open a while).
Ryme Cabernet Franc
Nice. Red fruit, some herbal component.
Eye: Bright translucent red, a touch cloudy.
Nose: Nice red fruit with a bit of an herbal aroma.
Mouth: Smooth, red fruit, a bit of pepper? Not very tannic, but some shows up in the finish. Very nice wine over dinner. Very good with kielbasi and sauerkraut.
Compared to Trinch! Bourgeuil, this is lighter in color, more strawberry. both very nice.
Kielbasi & Sauerkraut – serves 4
Couldn’t be simpler, perfect for a busy weeknight. Preheat oven to 350°F.
- Potatoes, 4 – quartered
- Kielbasi 16 oz – we use turkey kielbasi in a departure from tradition, to reduce calories and fat
- Sauerkraut – 1 bag from the refrigerator case
- Beer – optional
Just layer the ingredients: potatoes, kielbasi, sauerkraut. Add a few ounces of the sauerkraut juice, or about 4 oz. of beer. Cover and pop in the oven for about 45 minutes. Uncover, and cook an additional 15 minutes or so. Choose a vegetable and bread on the side if you like. Done!
Have you had really nice wine pairings with sauerkraut? I’d be interested in trying your suggestions.