Kielbasa and Sauerkraut

Kielbasa, sauerkraut, and pretzels (take-and-bake). Wine: Charles Baur Grand Cru Brand Alsace Riesling 2014.

The inspiration tonight was my eagerness to try my first batch of homemade sauerkraut—which was quite nice. The Riesling was also nice—I like the reliable dryness of Rieslings from Alsace, and this one was quite good. The pretzels were doughy and not the highlight. (Nothing special for Thanksgiving, though I do have a massive turkey in my freezer—because it was absurdly cheap—that I’ll cook randomly at a later date.)