My guess is...everyone in the world..be you German
speaker or not..knows what Bratwürst is
(you only get the dots over the ü.. on a German keyboard...it's called an Umlaut..end of lesson).
Simply fried in the pan...some toasted dark bread...and..well..usually a normal mustard..but I have a secret..I use the Bavarian mustard only used when eating Weisswürst(white sausage..eaten by the Bavarians BEFORE midday..end of second lesson).
The mustard is a touch sweet..gorgeous with good Bratwürst!..
What better 'marriage'..than something soft and sweet..wine that is...a Pinot matches perfectly.
This one is from Holger Koch..and is a special selection for the merchant..
Pale colour...what else..docile at first..needed a good whiff of air..quite a complex aroma of black berries..this follows on to the palate..spicy...see..perfect Würst wine...minerals hover in the background..this is still young..and is in the mid-price range...so it gets a