Wines for National Hot Dog Day

Wednesday, July 16, 2025, is National Hot Dog Day which begs the question, what wine to pair with your dogs? I'm glad you asked.

 

image from glassofbubbly.com

The wine you choose depends on the toppings, the weather, and whatever they heck kind of wines you like. The weather matters because some people won't want a big, heavy red on a hot, sultry summer day. You can always put a slight chill on your red wine before serving.

The hot dog

Use quality hot dogs from a butcher or specialty dogs from your local market. There is a difference. Some of the better national brands are Applegate, Hebrew National, and Nathan's. People claim Costco's Kirkland brand is good; I haven't had them. Also, I have not had much luck finding tasty turkey or chicken hot dogs. Vegan? You're on your own, son.

The bun

Quality buns make a difference; get ones with flavor and good consistency. You need something that will actually hold the hot dog and not fall apart. Brioche-style buns are great; potato buns aren't bad.

The preparation

There are good ways to cook hot dogs, and microwaving isn't one of them. Yeah, we've all nuked our dogs and buns, but hopefully not to serve with wine. Grilling the dogs and toasting the buns on the upper rack is great. Steaming is the other way to do it right.

The toppings 

There are a lot of toppings to put on a hot dog. The ones you use, and the combination, help determine the wine.

The most popular toppings are mustard (hot to sweet), ketchup, sweet or dill relish, sauerkraut, cheese, chili (hot to traditional coney style), onions (recommend sweet or sautéed), and sweet to medium-hot peppers. Anything too spicy hot will overwhelm the wine, and you'll have to switch to beer.  :)

The wines 

Generally, fruity, higher acid, and low tannins go with hot dogs and most toppings. The higher acidity cuts through fats, a bit of sweetness/fruitiness works with any spiciness.

Some examples are rosé, an off-dry sparkling wine, sauvignon blanc, off-dry riesling, pinot noir, barbera, and zinfandel. For zin, to get that higher acid wine, look for one from the Russian River Valley or a mountainous growing area, such as Howell Mountain in Napa.

The pairings

The classic, ketchup, mustard, relish - Pinot noir

Ballpark special, mustard & onions - Sauvignon blanc, riesling, sparkling wine, rosé, maybe pinot noir.

Onions & peppers - Rosé, sparking, barbera 

Chicago style, with peppers, pickles, etc. - Riesling, sparkling, barbera, zinfandel

NY style, mustard and kraut -  Riesling or other similar white, such as gewurztraminer or gruner veltliner.

Chili/Coney dog - Riesling, sparkling, zinfandel

Chili cheese - Riesling, rosé, barbera, zinfandel

Wrapping up

Helpful hint: Fatty foods, spicy foods, and hot weather often go well with off-dry sparkling wines. 

If you're not sure on what wine with your crazy combo of toppings; don't be afraid to experiment.

Disclaimer: No, I have not tried all these combinations. It's mustard, onions, occasionally with dill relish or chili for me.

This post inspired by Haute Dogs & Wine: Unexpected Pairings That Work, from Scott Harvey Winery. 
Thanks, Scott & Jana, I knew you wouldn't mind.  :)