Boudin
Best wine varietals
Blend
Blend wines complement the complex flavors and spices in boudin.
Pinot Noir
Pinot Noir's light body and acidity balance the richness of boudin.
Cabernet Sauvignon
Cabernet Sauvignon's boldness pairs well with the savory meat flavors.
Gamay
Gamay's fruitiness and acidity cut through the fattiness of boudin.
Best cocktails with this
Cocktail Glass • Medium • 5 min
acid/heat/salt — bright lime and salt cut the fatty, spicy pork; cleansing acidity and tequila echo Cajun flavors.
Coupe glass • Medium • 5 min
acid/herbal — bright citrus cuts fat, cleanses palate
Wine Glass • Easy • 5 min
acid/bubbles/herbal — sparkling acidity refreshes and lifts richness
Highball glass • Medium • 10 min
acid/smoke/bubbles — grapefruit bitterness and mesquite smoke play well with char and spice; bubbles refresh.
Highball glass • Easy • 5 min
acid/bitter — grapefruit bitterness and acidity balance fatty, spicy sausage
Collins glass • Easy • 5 min
acid/bubbles — fizzy, citrusy and refreshing against rich, savory flavors
Copper Mug • Easy • 5 min
acid/heat/bubbles — gingery spice and lime cut fat and complement peppery sausage heat.
Punch bowl or large pitcher • Medium • 15 min
heat/acid/sweet — jalapeño spice mirrors and complements boudin heat; citrus balances fat
Wine Glass • Easy • 5 min
bubbles/acid/herbal — sparkling, lightly citrus spritz refreshes and lifts the fatty, herb-forward sausage.
Copper Mug • Easy • 5 min
acid/ginger/bubbles/sweet — apple adds a fruit note that balances richness; ginger provides zip to cleanse palate.
Highball • Medium • 5 min
acid/bubbles — simple lime soda brightens and cuts through fattiness
Rocks glass • Medium • 5 min
heat/acid/sweet — whiskey, lemon and jalapeño mirror and elevate the sausage’s spice while honey smooths the fat.