Wines to make your bonfire sausages…—

It’s conceivable that while you blow things up next weekend on bonfire night that there may also be a banger in your bun. Where sausages are concerned a good beer is hard to beat – just try Bratwurst while sipping Weizenbock. But wine too can make sausages go with a bang – as long as you pop the right one.

If you’re sizzling a pork sausage that’s laced with apples, leeks or honey, try a rich white such as South African Chenin Blanc or the fragrant Grenache Blanc-Viognier blend I’ve found this week from Lea & Sandeman. These bolder whites – especially when they’ve been fleshed out by a soak in some oak – balance with the texture of the sausage whereas reds risk rampaging and dominating its succulence.

And if you’re lashing on the mustard and pickles, Riesling from Australia has the right intensity to prevail, or try the beautiful Hungarian white I’m recommending from the Wine Society from the Kéknyelü grape, a new one on me and a real find.

If it’s an all-round red you’re after, top notch Beaujolais is hard to beat thanks to its deft lightness or look for Piquepoul Noir for something good value from off the beaten track. But when your banger is packed with fiery spice that’s primed for a detonation, a big red with bulging deep fruit cushions the blast perfectly, and my go to bottles are reds from sunny Portugal.

But if you’re serving the old classic bangers and mash, southern French reds with more subtle spicing are grand. My neighbor Bob, for instance, loves red wines from Fitou, an appellation producing hearty red blends that are perfect to give your bangers a more gentle blast. But when it comes to beef sausages, while deep sleek Malbec is perfect to pair with steaks, the texture of sausage is more mellow so stay with lighter reds such as Pinot Noir and hit the bullseye.

As for game sausages, rich earthy Riojas rule, especially filthy old Gran Reservas that reek like a cigar box that’s been stuffed with mushrooms and squeezed in a leather belt. Or just grab a local beer and quench that banger.


FRUITY FIRECRACKER: Calmel & Joseph ‘Villa Blanche’ Piquepoul Noir 2016 (13%) £8.49 Waitrose. Unusual grape, bullseye flavour. Wild!

ROCKETING RED: Tesco Finest Yarra Valley Pinot Noir 2017 (13%) £11 Tesco. Red with richness that’s light on its feet, this is excellence from Oz.

BANG ON! Badacsonyi Kéknyelü Sabar 2017 (12.5%) £11.75 The Wine Society. Vibrant as a tuning fork sliced from an apple, this Hungarian white is pitch-perfect.

BONFIRE BELTER: Grenache Blanc-Viognier Champs de Lys, Domaine La Croix Belle 2017 (13%) £12.50 Lea & Sandeman. Stone fruit and spice with a lime marmalade twist.


Monte Câo Alentejo DOC 2017 (14%) £5.99 Aldi. Portuguese blend that’s bursting with flavour and bang on for bangers.

This column was originally published in EVENT Magazine, Mail on Sunday, 28th October 2018