We have the perfect recipe for your Oktoberfest celebration.- Food & Wine magazine's German bratwurst with mustardy fried potatoes and braised cabbage.  It's a traditional German recipe that will knock off your guests' lederhosen.

Tip: When braising your cabbage, add a splash of whatever wine you're serving alongside—it creates a flavor bridge that makes even the most unexpected pairing feel harmonious. Start with just 2-3 tablespoons and let it reduce with the cabbage for depth that ties your entire meal together.

This traditional recipe practically begs for a crisp lager or wheat beer.  But why would we pair this recipe with beer!?! We're a wine shop! 

But here's where tradition meets innovation: while bratwurst was born to complement beer, its complex flavor profile—savory, smoky, and subtly spiced—actually creates fascinating opportunities for wine pairing that most people never consider.

Gewürztraminer, Pinot Noir, Beaujolais, and Grüner Veltliner—might raise eyebrows at your Oktoberfest gathering, and that's exactly the point. Traditional wine pairing would typically suggest robust reds like Cabernet Sauvignon or hearty German Rieslings for such rich, savory fare. Instead, we're celebrating the unexpected.

Ingredients

• 1/4 cup diced shallots

• 1/4 cup red wine vinegar

• 1/4 cup whole-grain mustard

• 1/4 cup Dijon mustard

• 3/4 cup plus 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground pepper

• 1 1/2 pounds Yukon Gold potatoes

• 6 bratwursts

• 1 teaspoon thyme leaves

• 2 tablespoons chopped parsley

• Citrus-Spiced Red Cabbage

• 1 bunch of watercress, thick stems discarded

Steps

1. In a bowl, combine the shallots and vinegar and let stand for 5 minutes; stir in both mustards. Whisk in 3/4 cup of the oil and season the vinaigrette with salt and pepper.
2. In a pot of salted boiling water, cook the potatoes until tender, 30 minutes. Drain and let cool slightly, then slip off the skins. Break the potatoes into 1 1/2-inch chunks.
3. Light a grill or preheat a grill pan. Grill the bratwursts over moderate heat, turning, until heated through, 10 to 15 minutes.
4. In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Add the potatoes and thyme and season with salt and pepper. Cook over moderately high heat, turning, until golden and crisp, 6 to 7 minutes. Remove the pan from the heat and add 1/2 cup of the vinaigrette and the parsley. Season with salt and pepper and toss to coat evenly.
5. Arrange half of the Citrus-Spiced Red Cabbage on a serving platter. Scatter the potatoes and three-fourths of the watercress over the cabbage and top with half of the bratwursts. Repeat with the remaining cabbage, watercress, and bratwursts. Pass the remaining vinaigrette at the table.

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Wine Recommendations

Gewürztraminer is often dismissed as "too floral" for hearty dishes, but its aromatic intensity and slight sweetness create a beautiful contrast to the smoky, salty bratwurst while echoing the warming spices.

2023 Gonzales ALAD Vineyard Gewürztraminer, Columbia Valley, Washington

Pinot Noir might seem too delicate for such bold flavors, but its earthy undertones and bright acidity cut through the richness while complementing the braised cabbage's subtle sweetness.

2019 Freeman Russian River Pinot Noir, California

Beaujolais breaks the "red wine with red meat" rule by bringing fresh, fruity lightness that won't overpower the dish's nuanced flavors—think of it as the bridge between beer and traditional wine.

2023 Laura Lardy Gourde A Gamay, Beaujolais-Villages, Burgundy, France

Grüner Veltliner challenges the notion that Austrian wines are just for seafood, with its herbaceous notes and mineral backbone providing the perfect counterpoint to mustardy potatoes.

2022 Loew Grüner Veltliner, Frederick Wine Trail, Maryland