To accompany sausages we choose wines with flavor intensity. There will be no need for very powerful wines in terms of structure, but they need to have acidity and balance to beat up the bulkiness and succulence of the Portuguese smokestacks. However, wines with too many tannins, can together with the sausages lead to the exaggeration of intense flavors that may not be the best of combinations. It will therefore be necessary to choose wines of good intensity but with freshness. A classic combination of hams will include extra-dry Porto wines, Madeira wines. Also the sparkling wines are right choice, thanks to the structure, acidity and bubble, in particular the Brutus. Structured whites and full of flavor, with good acidity and lots of fruit, also have a lot of capacity to be allied to these products. Alvarinhos, Loureiro and Arinto, some dry Moscats, wines of the Douro and Beira Interior, good Encruzado, Malvasia, Cercial and very dry whites of Bairrada are options to take into account. The classics of Bucelas and Colares will make a good figure. In rosés, especially the dry ones are those that better harmonize. The natural intensity of flavor and aroma are one of the weapons in favor. As for the reds, the firm and fresh ones, which are fruity, are more suitable. No powerful tannins will be needed, but rather lush and with good fruit to fit into the grease, grease of most textures and flavors, and must be controlled not to shock the very smoked and salty touch, which will accentuate some bitter and astringent. For some cases, obviously with an enormous criterion of choice of the delicacy and the wine, the late harvest can integrate the range of choices. It is convenient to privilege some Late Harvest with good acidity and sugar more camouflaged to hit with terrines and homemade pates. The same rule for generous wines with some sugar but that have good acidity, lightness and plasticity.