sausage

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• AGLIANICO (ITALIAN FULL-BODIED RED WINE FROM BASILICATA)
• ALE, BROWN (AMERICAN OR ENGLISH, FULL-BODIED, LOW IN HOPS)
• BANDOL, RED (FULL-BODIED)
• BEER, BOCK (GERMAN MALTY, FULL-BODIED, BOTTOM-FERMENTING)
• BEER, BOCK DOUBLE (DOPPEL-BOCK, GERMAN VERY MALTY, FULL-BODIED, BOTTOM-FERMENTING)
• CABERNET FRANC (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX AND THE LOIRE VALLEY)
• GRENACHE (RED GRAPE GROWN IN FRANCE AND SPAIN; VERY FRUITY WITH BLACKBERRY SWEETNESS AND HINTS OF PEPPER; THE KEY GRAPE IN CHATEAUNEUF-DU-PAPE, IT IS OFTEN USED TO MAKE ROSE AND VEGA SICILIA; SEE ALSO CHATEAUNEUF-DU-PAPE)
• LAGER, DARK (TOP-FERMENTING, WITH SWEETISH NOTES AND HINTS OF CHOCOLATE; MALT ACCENTS WITH LOW HOP BITTERNESS)
• MALBEC (ARGENTINIAN FULL-BODIED RED WINE; RICH IN TANNINS WITH DRIED FRUIT, BLACK CURRANTS, AND PLUM; ALSO GROWN IN BORDEAUX AND CAHORS)
• RIESLING (GERMAN AND ALSATIAN LIGHT-BODIED WHITE WINE WITH VARYING DEGREES OF SWEETNESS; SLIGHTLY SWEET WITH FRUIT)