Sausages and Wine: The Art of Spontaneous and Delicious Pairings

Choosing a wine to pair with sausages may seem simple… until you’re faced with a wide range of flavours. Should it be a red? A white? And most importantly, which grape variety?

When I think about food and wine pairings, I like to keep things simple. The idea isn’t to make the meal more complicated, but rather to find a wine that complements the flavours, enhances them, and makes the moment even more delicious. And the most important question always remains: do you enjoy it?

I had fun with a little exercise: pairing different La Fernandière sausages with wine styles that are easy to find and easy to remember. For me, the key is to respect the intensity, spices, and texture of the dish without letting the wine take over completely.

My Pairing Suggestions

For the Hot Italian sausage, I would go with a red like Sangiovese. It’s a very expressive Italian grape variety, with lovely cherry notes and a natural freshness that nicely balances the heat and herbs in this type of sausage.

With a Merguez, I like to choose a warm red such as Grenache, or a GSM-style blend (Grenache, Syrah, Mourvèdre) often found in the Côtes du Rhône. These are generous, fruity, and slightly spicy wines that pair beautifully with North African flavours.

For the Oktoberfest sausage, people often think of beer… but a dry Riesling works very well too. This grape variety, found notably in Germany, brings lively freshness that refreshes the palate and balances the richer side of the sausage.

The Chicken Wings and Ribs flavour calls for a rich and indulgent wine. I would opt for a Zinfandel or a Primitivo (they are the same grape variety). These red wines are fruity, generous, and slightly spicy—perfect for pairing with BBQ and caramelized notes.

For the Toulouse sausage, which comes from the south of France, I like to stay in the same spirit and choose a Syrah. Its peppery notes, supple structure, and depth pair very well with the garlic and flavours of this sausage.

Finally, with the Apple and Cheddar sausage, I suggest stepping a little off the beaten path and serving a dry Québec cider. Its freshness and light fruitiness pair beautifully with the sweet-and-savory character of this flavour.

Enjoy your meal!

There’s no need to be a sommelier to create beautiful pairings. A good product, a well-chosen grape variety, and a little curiosity go a long way. And above all, I can’t say it often enough: wine is first and foremost about pleasure, spontaneity, and good moments shared around the table in great company.

Cheers!

Jessica Harnois

Sommelier/Entrepreneur