2014 Trimbach Pinot Gris, Alsace, France: This wine was aged in stainless steel tanks and offers aromas of apricot preserves, honeysuckle, peach and golden pear. They come together on the palate with a viscous acidity and luxurious texture. The andouille’s spice will be offset by the wine’s fruit, while the acidity will work well with the dish’s richness.
2014 Sono Montenidoli Toscana Rosso IGT, Tuscany, Italy: This 100 percent sangiovese has notes of dried red cherry, cranberry, strawberry, dried herbs and a touch of smoke. The structure of the wine’s tannins and acid will go well with the meat, while the smoke and herbal notes will complement the thyme and natural smokiness of the dish.
2008 Maetierra Dominum QP Rioja Reserva, Rioja, Spain: Mainly tempranillo with a touch of graciano and garnacha, this wine was aged for 15 to 18 months in French oak, and throws notes of black cherry, cassis, licorice, dried sage and smoked meats. It will perfectly contrast the cilantro while nicely complementing the sausage’s richness.