Which wine to pair with choucroute?

Ingredients

• Raw sauerkraut 1.5 kg
• Smoked pork shoulder 1
• Smoked pork belly 400 g
• Strasbourg sausages 6
• Montbéliard sausages 3
• Potatoes 1 kg
• Onions 2
• Goose fat 2 tbsp
• Juniper berries 10
• Bay leaves 2
• Dry white wine 25 cl

Preparation

1. Rinse the sauerkraut in cold water and squeeze it well.
2. In a large casserole dish, soften the sliced onions in the goose fat.
3. Add the sauerkraut, juniper, bay leaves and white wine, then bury the pork shoulder and belly in the heart of the cabbage.
4. Cover and cook for 1 hr 30 over a low heat.
5. Add the peeled potatoes for the last 30 minutes.
6. Reheat the sausages for 10 minutes in simmering water, without letting it boil, then arrange everything on a large dish.