Originally posted by Gambit:
I will second the opinions for the Alsace wines - Riesling, Pinot Gris or Gewurztraminer - with a big Caveat.
The reason (IMHO) these wines work in Alsace is the French method of preparing choucroute (sauerkraut) where the pickled cabbage is rinsed/soaked extensively to remove nearly all the vinegar. It is then braised in broth and pork fat and then slow cooked again.
Google some recipes for choucroute or choucroute garni. You will never want that vinegary mess called sauerkraut again.
That sheds a different light on the entire matter. If we're not talking about a vinegary 'kraut, then we can just think, "braised pork and boiled cabbage," which opens up the wine options considerably. I'd go with a Syrah or a Rhone wine, myself.
Most of the sauerkraut I've been fed is indeed SOUR, which pretty much precludes wine.