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Duane Meissner · 05-30-2002, 11:46 AM,

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, 11:59 AM,

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, 01:43 PM,

If you don't have time go with the Burgundy, assuming that it's a real one and red.

Duane Meissner · 05-30-2002, 04:51 PM,

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, 05:43 PM,

A German Spatlese or a Alsace Gewurzt would punch my ticket.......

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