Sausages (Meaty ones, please, not fish or veggie!)

Jukes Wine And Food Sausages

Any sausage dish, including toad-in-the-hole and bangers and mash, needs manly, robust, no messin’ reds. Cahors, Garnacha blends from Tarragona, Cabernet from Western Australian, Shiraz from the Grampians, Heathcote, Barossa or McLaren Vale, Malbec from Argentina, any Languedoc or southern Rhône reds, Barbera from northern Italy, Primitivo from southern Italy, and Chinon or other red Loires are all suitable. Zinfandel, Merlot and Cabernet from California would also be awesome, as would a bottle of plain old red Bordeaux. Hurrah for sausages and their global compatibility with red wine! They’re not fussy and nor should you be.