Drinks advice · Wine and food

Sauerkraut stamppot with Boscowa Johanniter

Sauerkraut stamppot with bacon bits, a well of gravy and a smoked sausage alongside. A Dutch white wine from johanniter has the acidity that belongs with sauerkraut; beer or jenever is not the only option.

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Bottle of Boscowa Johanniter, wine

From the shelf

The bottle

Boscowa Johanniter comes from the Netherlands and is made from Johanniter. The wine is 12.9 percent by volume and the bottle holds 75 centilitres. Johanniter is a mildew-resistant crossing that ripens well in north-western Europe and yields dry, fresh white wine.

Boscowa Johanniter

The combination

Why this works together

Sauerkraut is the trickiest ingredient there is for wine: lactic acid from the fermentation makes practically any wine alongside it limp and dull. The only way out is a wine that itself has at least as much acidity, because only then does it stay standing. A northern white wine like this has that acidity naturally, precisely because the grapes ripen slowly here. Then there is the fat: bacon, butter and smoked sausage bring a lot of fat with them, and that is where the acidity finds its second task. Red is not an option here; tannin turns hard and metallic next to sauerkraut.

At the table

The dish

  • Before 4 people
  • Ready in 40 minutes
  • Type main course

What you need

  • 1.2 kilos floury potatoes
  • 800 grams of sauerkraut
  • 200 grams of smoked bacon cubes
  • 1 smoked sausage
  • 1 onion
  • 150 millilitres full-fat milk
  • 50 grams butter
  • 2 bay leaves
  • 1 teaspoon mustard
  • salt and freshly ground black pepper

How to make it

  1. Peel the potatoes, cut them into pieces and boil them with the bay leaves until done in twenty minutes.
  2. Briefly rinse the sauerkraut in a colander if you want it milder, and squeeze it out well afterwards.
  3. Chop the onion. Fry the bacon cubes in a frying pan until crisp, spoon them out and soften the onion in the fat left behind.
  4. Heat the smoked sausage according to the instructions on the packaging; do not let it boil, because then the skin splits.
  5. Heat the milk with the butter in a saucepan without bringing it to the boil.
  6. Drain the potatoes, fish out the bay leaf and mash them with the warm milk and butter to a firm purée. Stir in the mustard.
  7. Fold the sauerkraut and the onion through the mash and heat everything through briefly. Taste and season with salt and pepper; because of the sauerkraut, little salt is often needed.
  8. Divide the stamppot over four plates, sprinkle the bacon bits over it and place the sliced smoked sausage next to it.

In the glass

Serving

Pour the wine at 9 to 11 degrees into a white wine glass. Do not let it get too cold: below 8 degrees the aroma disappears and only the acidity remains, and with this dish that is just a bit too bare.

Everything about Boscowa JohanniterBack to Drinks advice from ’t Bockje

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