If you have any choucroute left over, it makes a good soup. Simmer a large cupful for another hour or so with a pint of light stock or water. Sieve, and finish the puree with a little thick fresh cream. Add a few little cubes of smoked sausage, or serve with fried croûtons.
Wine Pairing(s)
Chateau Fonplegade Saint Emilion Grand Cru
Elia Palazzesi Collelceto
Truchard Zinfandel Carneros
Argiolas Turriga
Aia Vecchia Morellino di Scansano
Rombauer Zinfandel
Chateau Talbot Saint Julien Grand Cru
Santa Rita Reserva Cabernet Sauvignon
La Crema Pinot Noir
Dry Creek 'Old Vine' Zinfandel
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