Entertain/Food / October 5, 2017

Oktoberfest Party Pairings

Octoberfest Party Pairings

Fall has arrived! Join us in kicking things off with a rich and savory Oktoberfest celebration.

Of course, here at the Wine Sisterhood, we’re determined to work wine pairings into this month’s festivities. After you’ve had a sip of your traditional German beer, we encourage you to try a glass of wine with your Oktoberfest-inspired meals this month. And it just so happens that we have a couple of delicious ideas up our sleeve!

Here are a couple recipes we’re planning on serving up during Oktoberfest:

(photo via Food & Wine)
(photo via Food & Wine)

Grilled Brats & Onions with Parsley Sauce

Recipe via Food & Wine

Make it a “Dogtoberfest” celebration with the leader of the pack, Bar Dog Cabernet Sauvignon, and this recipe for grilled brats. The lemony parsley sauce brightens up the sausages and classic accompaniments of grilled onions and mustard. (Find Bar Dog near you, or shop online.)


4 cups lightly packed parsley leaves, plus more for garnish

1 cup lightly packed dill sprigs

1 garlic clove

3 1/2 tablespoons fresh lemon juice

1/2 cup extra-virgin olive oil, plus more for brushing

Kosher salt


4 red onions (2 pounds), each peeled and cut into 6 wedges through the core

1/2 teaspoon finely grated lemon zest

1/2 teaspoon finely chopped thyme

20 bratwursts (4 pounds)

Dijon mustard and Torn Garlic Bread, for serving



Step 1

In a saucepan of salted boiling water, blanch the 4 cups of parsley until bright green, 45 seconds. Drain and immediately transfer to an ice bath to cool. Drain well and transfer to a food processor. Add the dill, garlic, 1 cup of water and 2 1/2 tablespoons of the lemon juice and puree until nearly smooth. With the machine on, add the 1/2 cup of olive oil until smooth. Season the sauce with salt and pepper and transfer to a bowl.

Step 2

Light a grill and brush the grate with olive oil. Brush the onion wedges with oil and season with salt and pepper. Grill over moderate heat, turning once, until lightly charred and softened, 7 minutes total. Transfer the onions to a bowl and add the lemon zest, thyme and remaining 1 tablespoon of lemon juice and toss.

Step 3

Grill the bratwursts over moderately low heat, turning, until an instant-read thermometer inserted into each sausage registers 165°, 15 minutes. Spoon some of the parsley sauce onto a platter and top with the bratwursts and onions. Garnish with parsley and serve with mustard and Torn Garlic Bread, passing the rest of the parsley sauce at the table.


(photo via Southern Living)

Chicken Sausage with Fennel and Apples

Recipe via Southern Living

Short on time, but you’ve got a house full of growling bellies? Pull this recipe together in a snap! This recipe calls for a simple list of ingredients, cooked on a single sheet pan, making preparation and clean up easy. The sweet flavors from the roasted apples in this recipe pair deliciously with another one of our favorites, Middle Sister Sweet & Sassy Moscato. (Find Sweet & Sassy near you, or shop online.)


6 tablespoons olive oil

1/4 cup apple cider vinegar

1/4 teaspoon kosher salt

1 teaspoon kosher salt

3/4 teaspoon black pepper

1 pound Italian chicken sausage links

2 small fennel bulbs, sliced, fronds reserved

2 medium-size Honeycrisp apples, cut into 1-inch wedges

2 (8.8-oz.) pouches microwavable ready-to-serve rice


Step 1

Preheat oven to 375°F. Whisk together oil, vinegar, salt, and pepper in a small bowl. Toss together sausages, fennel, apples, and 6 tablespoons of the vinegar mixture in a large bowl. Reserve remaining vinegar mixture.

Step 2

Place rice in a mound in the center of a lightly greased large rimmed baking sheet. Place sausages, fennel, and apples over rice, covering it completely, and drizzle with any remaining vinegar mixture from bowl. Bake in preheated oven until sausages are cooked through and fennel and apples are golden, about 40 minutes.

Step 3

Chop reserved fennel fronds to equal 1 tablespoon. Divide vegetables, rice, and sausages evenly among 4 plates. Drizzle with reserved vinegar mixture, and sprinkle evenly with chopped fennel fronds.


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