© Doug Ridgway
There are some folks who might think it a bit much, pairing wine with hot dogs—but think about it. What is a hot dog, after all, but a subspecies of sausage? And sausages, in all their varied everything-but-the-squeal wonderfulness, go great with wine.
Of course, as with all proteins, what you slather on the meat itself makes a big difference when it comes to what wine you might want to drink with it. And hot dog toppings definitely have their partisans—the kraut-and-mustard fan will look with scorn upon the Chicago-dog aficionado; the chili-cheese-and-jalapeño lover will consider the Coney Island dog adherent (chili, chopped onion, yellow mustard) a tiny-brained nit who ought to be living on a barge; and no one has any respect for the corn-dog eaters, despite the fact that the corn dog is one of the genius inventions of the 20th century. (Like many genius inventions, it’s of disputed origin: Some claim the 1920’s Krusty Korn Dog baking machine as the ur-source, others say the corn dog originated at Pronto Pup in Portland, Oregon, in the 1930s, and still others argue for the Texas State Fair in 1938, where it was called a “corny dog.” Anyway, we’ll be announcing the date for the cage fight soon.)
But all that aside, should you feel like venturing into the arcane realm of hot-dog-and-wine pairing, here are some thoughts on the matter.