Bratwurst

Pork sausage seasoned with marjoram, caraway, nutmeg, and white pepper, grilled or pan-fried until the skin splits, served with mustard and often sauerkraut. The wine has to handle pork fat, the warm-spice register, the mustard's sharp punch, and the salt of the casing. Acidity to cut the fat is essential. Heavy reds will overwhelm; bone-dry whites without weight will disappear.