There are many regional variants of sauerbraten.
 Many of the variations are in the ingredients used for the marinade in which the cut of meat is immersed for several days before cooking.

Generally, the marinade's base is either red wine, vinegar, or a combination of both.
While Germany largely produces white wines such as Riesling and Gewürztraminer, regions of Germany that are closer to France often use red wine as the base for the marinade.
Wine vinegar, apple cider vinegar and other varieties can be used as a base.
Recipes from eastern regions of Germany closer to Poland and the Czech Republic tend to use vinegar as the base more frequently.
In many regions, wine and vinegar are used together.

Rheinischer Sauerbraten is prepared in Germany's Rhineland region—along the valley of the Rhine.
Raisins and sometimes sugar beet syrup are added in cooking to provide sweetness to complement the sourness of the marinade.
There are many regional variants of sauerbraten.  Many of the variations are in the ingredients used for the marinade in which the cut of meat is immersed for several days before cooking.
Generally, the marinade's base is either red wine, vinegar, or a combination of both. While Germany largely produces white wines such as Riesling and Gewürztraminer, regions of Germany that are closer to France often use red wine as the base for the marinade. Wine vinegar, apple cider vinegar and other varieties can be used as a base. Recipes from eastern regions of Germany closer to Poland and the Czech Republic tend to use vinegar as the base more frequently. In many regions, wine and vinegar are used together.
Rheinischer Sauerbraten is prepared in Germany's Rhineland region—along the valley of the Rhine. Raisins and sometimes sugar beet syrup are added in cooking to provide sweetness to complement the sourness of the marinade.
Sauerbraten