Wine with brats

No, not the whiny kind of brats.

What's your wine choice for bratwurst grilled over charcoal?

[Robin Garr]

No, not the whiny kind of brats.

What's your wine choice for bratwurst grilled over charcoal?

What style brats, Doug? In this part of the country where long-ago German pioneers are still remembered in somewhat evolved sausage, some brats are mild, snowy white, while others are reddish and porky. I'd say a full-bodied but crisp white (maybe a Provence blanc or good Southern Italian white) with the pale style, and maybe a rough-and-ready rustic red - Cotes-du-Rhone, Montepulciano d'Abruzzo, etc., for the darker, bolder-flavored stuff.

Pick a crisp, crackly rose ...and bring 'em on.

I like an IPA with my brats.

Riesling.

Well, the weather turned cold and rainy, but the brats were thawed so I went ahead and grilled them. I had no suitable/suggested whites on hand, but an earlier thread on this topic ( and Robin) suggested Rhone. I popped and poured a 2014 Page Springs Cellars MGSp ("p" for Petit Sirah). With some bright red fruit, fine-grained tannins, spices and zippy acidity it made a pretty good match. The brats were from Trader Joe's and were rather tasty.

Thanks for all the suggestions. All of them sound like good matches.