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+--- Thread: need some quick advice (/thread-917.html)
- Duane Meissner - 05-30-2002
Having venison sausage (moderately spicy) tonight with cheesy potatoes, salad, and squash. What would you suggest? My first guess was Alsace or Dry German Riesling, but I may be way off. The only thing I have on- hand is a Burgundy. I assume that wouldn't be best?
Please keep your suggestions general. Won't have time to shop for specifics. Thanks in advance!
DM
- hotwine - 05-30-2002
Duane, venison sausage might be at least a third pork. The ones I have made up in the fall consist of one third each venison, feral hog and beef. I've enjoyed a Pinot Noir with it (Maison Nicolas, available at Sun Harvest and HEB Marketplace for $8-$10), as well as a VdP Syrah, such as Les Jamelles, or a Rhone/Languedoc. If the sausage is smoked, try Le Vieille Ferme (Rhone), also available at Sun Harvest, HEB and at Gabriel's Liquor Stores; cheap. Look for an orange label with a drawing of a sheep.
- Innkeeper - 05-30-2002
If you don't have time go with the Burgundy, assuming that it's a real one and red.
- Duane Meissner - 05-30-2002
Thanks! To save time I'm gonna go ahead and go with the Burgundy if you say it'll work fine. It is indeed real and red :-)
DM
- Bucko - 05-30-2002
A German Spatlese or a Alsace Gewurzt would punch my ticket.......