This is a spin on an Alsatian choucroute (without the goose fat), which is considered to be a classic match with off-dry Rieslings. In this case, the tongue-tingling sauerkraut and sweet-tartness of green apples provide a stimulating match with the pleasant acidity of the wine, while the slight sweetness of the Riesling contrasts the smoky, salty pork. The mixture slowly simmers in a bottle of Riesling as well, giving the match extremely good odds of success—a perfect Sunday night winter dinner dish.
