We’re mad for hotdogs in this country. We eat close to 20 billion of them every year, most – not surprisingly – between April and September.
You would think with all that collective bun-chomping, there’d be something akin to collective wisdom when answering the question of what wine goes best with your Coney, foot-long, Nathan’s Famous or ballpark red hot. Unfortunately, you’d be wrong – which is why we put together this handy wine-and-wiener guide for fans of franks.
Plain hot dogs – whether grilled, steamed, boiled or fried – are all about the primary tastes and texture of the sausage’s spiced meat, salt and fat. Add a soft, slightly sweet bun, and you’ve got the makings of a perfect partner for a fruity but dry, low alcohol white wine that can cut through the hot dog’s fat as it cleanses the palate and washes away the salt.
Best Bets: Vinho Verde from Portugal or dry Riesling from New York State
Slather some mustard and sauerkraut on the bun, and you’ve pushed the food in a sharper, more acidic direction. Look for a high-acid white wine, preferably with a bit of fizz, to tamp down the tang of mustard and pickled cabbage.
Best Bets: Cremant d’Alsace Brut from France or Cava Brut from Spain
Take a sweeter approach with a topping of relish and/or ketchup, and you’ve created a savory-sweet ‘n sour combo that fairly begs for an off-dry (i.e. slightly sweet) white wine.
Best Bets: Off-dry Riesling from Germany or California
Grab all the gusto you can with a heaping helping of chili, cheese and onions, and then match it, sip-for-bite, with an equally gutsy sparkling red wine.
Best Bets: Sparkling Shiraz from Australia or Lambrusco from Italy
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