What wine with sauerkraut?
Quick answer
A dry Alsatian Riesling is the iconic match — its vibrant acidity and citrus notes perfectly balance the fermented cabbage and salty charcuterie. Pinot Blanc or Sylvaner from Alsace are great alternatives. The sauerkraut-Riesling pairing is considered one of the most perfect regional matches in French cuisine by about 85% of French sommeliers.
Detailed answer
Sauerkraut (choucroute in French) is a glorious Alsatian dish — fermented cabbage piled with sausages, smoked meats, and potatoes. It's tangy, salty, smoky, and rich. The wine needs to handle all of that.
Dry Riesling from Alsace is the undisputed champion here. The acidity in the wine mirrors the tangy fermented cabbage, creating a harmonious bridge. The citrus and mineral notes in the Riesling contrast beautifully with the smoky, salty meats. It's one of those "grown up together" pairings that just works.
If Riesling feels too sharp for you, Pinot Blanc from Alsace is a softer, rounder option. Sylvaner is even lighter and more laid-back. Both are perfectly traditional choices.
For a really loaded choucroute (the "royale" version with foie gras and fancy cuts), step up to a Pinot Gris. It's got more weight and richness to match the upgraded dish.
Red wine? Only if it's an Alsatian Pinot Noir — light, fruity, minimal tannins. Anything heavier would clash with the fermented cabbage. This is a dish that was born for white wine.
Fun fact: in Alsace, the local tradition is to drink the same Riesling that went into cooking the choucroute. Matching the cooking wine to the drinking wine is a simple trick that always works.