Sauerbraten

Marinated pot roast: beef braised slowly after days in a vinegar-and-spice marinade with juniper, clove, allspice, bay, and onion, then served with a sauce thickened with gingerbread or raisins to balance the sour edge. The wine has to handle the marinade's vinegar bite, the sweet-sour sauce, and the deep beef flavour all at once. Sharp acidity is essential. Fruit-forward fat reds will taste flat against the vinegar; high tannin without acidity will turn metallic.