Bratwurst is a savoury, juicy German pork sausage, grilled or pan-fried, often served with mustard and kraut. The rich, salty, spiced sausage pairs best with crisp, high-acid whites and light, fruity reds, whose acidity cuts the fat and freshness flatters the meat. German Riesling is a natural regional match, while a chilled light red suits the grilled sausage. The wine should be fresh and lively; high acidity against the fatty, salty bratwurst, with a hint of fruit, makes the most satisfying, beer-garden-friendly pairing.
Our sommelier's picks
Save to PinterestOff-dry aromatic white
8–11°C (46–52°F)Riesling · Pfalz, Germany
Riesling's racy acidity cuts the fatty sausage while its fruit flatters the mustard and kraut — the regional match.
German Riesling is superb value.
Juicy chilled red
13–15°C (55–59°F)Gamay · Beaujolais, France
Lightly chilled Beaujolais's bright fruit refreshes against the grilled, salty sausage.
Beaujolais-Villages is affordable.
Crisp aromatic white
9–11°C (48–52°F)Grüner Veltliner · Austria
Grüner's white pepper and citrus cut the fat and echo the mustard.
Great-value Federspiel.
Light German red
14–16°C (57–61°F)Pinot Noir · Pfalz, Germany
German Spätburgunder's red fruit and gentle tannin flatter the pork sausage.
German Pinot offers value.
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Questions about pairing Bratwurst
What wine pairs with bratwurst?
Crisp, high-acid German Riesling, or a light chilled red like Gamay — their acidity cuts the fatty, salty sausage and flatters the mustard and kraut.
Should I choose a German wine?
It's a natural match — German Riesling and Spätburgunder grew up alongside the sausage and balance its richness beautifully.
Does the kraut affect the pairing?
Its tang favours a high-acid wine like Riesling, which matches rather than fights the acidity.