The perfect pairings for traditional Irish foods.
On St. Patrick’s Day, we often pull out the Irish Whiskey or a Guinness to go with those traditional meals of this celebrated day. However, there are wines that pair perfectly with an Irish meal.
Corned Beef pairs beautifully with a Cabernet Franc. The pickling spices found in the corned beef match nicely with the herbaceous and rich flavors found in Cabernet Franc. A flavorful, moderately tannic, acidic wine is perfect for a rich not overly fatty meat. If you are looking for a white, a New Zealand Sauvignon Blanc is the ticket. The herbaceous acidic wine pairs lovely with corned beef.
Irish Beef Stew
This rich stew made with lamb and root vegetables is enhanced with your favorite Cabernet Sauvignon, or you might try an Italian Aglianico or Bordeaux Merlot. All enrich the earthy rich flavors of the dish.
Potato Leak Soup, Colcannon or boiled Cabbage
An acidic, weighty, somewhat creamy with green notes wine is a perfect pairing for these classic Irish dishes. Look for a Gruner Vetliner, a grassy Sauvignon Blanc or Sancerre or even a smoky Pouilly Fume, especially if you add a bit of smoky meat.
Another richly flavored dish made with ground lamb and topped with a beautiful layer of mashed potatoes. A Chianti (Sangiovese is the primary grape) with moderate tannins and savory notes is perfect. You may also want to try a peppery Syrah.
What ever is on your menu for your St. Patrick’s Day celebration, wine will enrich the flavors and enliven your demeanor.