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Ballpark Bratwurst


  • 8 bratwursts
  •  1/4 cup butter
  •  1 medium red onion, sliced into 1/2-in. rings
  •  1 each red, orange and yellow bell pepper, sliced into 1/2-in. rings
  •  12 ounces Bogle white wine (Sauvignon Blanc or Chardonnay)
  •  1 heavy duty foil baking pan (14-in. x 10-in. x 3-in.)
  •  8 buns
  • whole grain mustard

Cooking Instructions:

  1. Place foil baking pan over medium heat on a gas or charcoal grill, add butter. Grill until butter is melted.
  2. Add the onion and peppers; cover with foil and grill 20 minutes, stirring occasionally until vegetables are tender.
  3. Add wine to onions and peppers, and cook for another 1-2 minutes. Just long enough to let the alcohol cook off.
  4. Grill brats and when done, place in wine bath.
  5. Serve brats with peppers, onions and a whole grain mustard on a warm, soft bun.

Recipe Notes

Suggested Wine Pairing

Let the bold fruitiness of Bogle Cabernet Sauvignon cut through this savory bratwurst topped with a touch of spicy mustard. The pungency of whole grain mustard pairs well with our fruit forward Cab that will leave you wanting more!

A perfect meal for a sunny Sacramento day of baseball!

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