Sauerkraut

Fermented cabbage: bracingly sour, salty, mineral, with that distinctive lactic-funk depth. Often served alongside heavier preparations (sausage, smoked pork) where it cuts richness, but as a primary dish it presents a serious challenge. The wine has to handle pronounced acidity without amplifying the sourness, match the lactic ferment's umami depth, and keep enough texture to sit alongside the cabbage rather than disappear under it. Tannic reds will turn harsh; oaked whites will fight the ferment.