tag:blogger.com,1999:blog-23445755.post3758105377758668570..comments2008-07-29T12:09:30.463+08:00Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-23445755.post-4867131930776390392008-07-29T12:09:00.000+08:002008-07-29T12:09:00.000+08:00We're not Italian, but we take the family every year to pick tomatoes (coming up soon) and my wife makes homemade sauce for the winter. That, and a cellar full of Tuscan treasures, is as close as I get to being Italian. I'm with you - nervy riesling + sausage = nirvana. Barry, stop it with the Spatburgunder already!Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-23445755.post-78412515238348263692008-07-22T22:59:00.000+08:002008-07-22T22:59:00.000+08:00Barry,<BR/><BR/>I love the idea of making sausages and also having a farm, with maybe a family of pigs, but I'm not sure I'm ready for the reality of either!<BR/><BR/>Will have to try a pinot with chorizo in the next few days. . .<BR/><BR/>Sarah,<BR/><BR/>Agree that tannins and fat are a heavenly pairing, though I still like the idea of a nervy off dry riesling with my sausages.<BR/><BR/>Hugo,<BR/><BR/>You can't complain too much, the sausages were made by a classmate of ours.Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.comtag:blogger.com,1999:blog-23445755.post-49324304755090780622008-07-22T19:23:00.000+08:002008-07-22T19:23:00.000+08:00I think many people close to me would love for the world to be more pork oriented, especially my bloke who would have us eating sausages for every other meal. I kinda see what Barry is getting at with the Alsatian Pinot Noir but with all that fatty, porky fat I'd want somesuch a lttle more tannic. Fat and tannin are made for each other. I can't think of any one wine....Sarahhttp://www.blogger.com/profile/14151521948256708716noreply@blogger.comtag:blogger.com,1999:blog-23445755.post-21159732439983443722008-07-22T17:27:00.000+08:002008-07-22T17:27:00.000+08:00Chorizo ?<BR/><BR/>that's the Wurst!<BR/><BR/>HugoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-23445755.post-70229288968068788862008-07-21T23:36:00.000+08:002008-07-21T23:36:00.000+08:00Edward...<BR/>Retire..and buy a pig farm!<BR/>I love this sort of sausage...good 'chorizo' is viewed by many as something uneatable...but done well..it is delicious.<BR/>Because of the many nations that live here in Germany..'Würst' can be obtained in many shapes, sizes and tastes..am I rambling on?...<BR/>OK..try a Spätburgunder/Pinot with it..the spices of the sausage causes the flavour to explode..makes you brain dead..then you can buy that pig farm we were talking about!Barryhttp://www.blogger.com/profile/08862966350128384923noreply@blogger.com