Guinness may be the default adult beverage of St. Patrick’s Day, but for those of us who prefer wine, there are some delicious options for pairing with traditional Irish fare.
Here’s a “cheat sheet” to help you make some informed decisions…
* With cabbage — This is a notoriously difficult dish for wine pairing, but there’s one varietal that works wonders: Gruner Veltliner. It’s a go-to option for many other “challenging” dishes as well.
* With corned beef and cabbage — The addition of the corned beef flavors means that red wines can come into play. Try Cabernet Franc or Gamay. A nice rosé-style wine also works nicely.
* With Irish stew — So many flavors are in play with this dish that it calls for a “young” wine that also has a lot of flavor. A great choice would be a California Zinfandel, vintage 2015 or more recent.
* With beer-and-cheddar soup — Yes, we’re going to recommend a wine to pair with a dish that includes beer in it! That wine: Sauvignon Blanc, preferably a zesty one from New Zealand.
* With Irish beef hand pies — Try Pinot Noir or even a not overly oaked Cabernet Sauvignon.
* With shepherd’s pie — Here’s an Irish specialty that goes nicely with either Merlot or Chardonnay. It’s your preference. (Or open a bottle of each for a side-by-side comparison.)
* With fish-n-chips — Sauvignon Blanc is always a tasty companion, or opt for an “unoaked” Chardonnay.
Posted in Food and Wine Pairings/Recipes