Before you reach for that Guinness, think about pouring a glass of luscious wine with your corned beef and cabbage. That’s right…wine! Not many Irish revelers (cue the St. Patrick’s Day crazies) think about pairing Irish lamb stew, pork boxty, or shepherd’s pie with wine, but for those of us who do, there are plenty of choices…if you know what to look for.
It’s tricky to pair the bold flavors of Irish fare with wine. In general, the premise is to find wines with food friendly acidity, plenty of fruit notes, and soft tannins (if you’re choosing a red). For example, if you’re ready to plunge your fork into a plate of steaming corned beef and cabbage, you’ll want to have a glass of bright, fruit forward wine that offers lively acidity in order to provide balance to the texture of the beef and bitter, earthy notes of the cabbage.
You’re in luck! Whenever you have a craving for Irish food and would like to forgo the traditional brew, you’ll want to consider the following wines (all sent as samples) for pairing. Fish and chips, anyone??
2014 Chateau de Riquewihr Rene Dopff Alsace Riesling ($17) – This is a delightfully dry Riesling created in honor of the founder of Maison Dopff & Irion. From the region of Alsace in France, grapes were grown in premier vineyards from 200 selected vinegrowers. The aromas were mesmerizing…spice, white flowers, juicy citrus, stone fruit, and that distinctive minerality. Dry with vibrant acidity, the zesty palate profile was broad and complex with generous notes of stone fruit, apple, fleshy peach, ripe pear, raw almonds, and just the slightest hint of turmeric leading to a persistent, lipsmacking finish. Try a glass of Riesling with a plate of fish and chips.
In the glass,
Abadia Retuerta Seleccion Especial 2013 ($30) was a sophisticated blend of 75% Tempranillo, 15% Cabernet Sauvignon, 10% Syrah and other red varietals such as Merlot and Petit Verdot. On the nose, aromas of chocolate covered cherries, green tea, blackberries, and tobacco were a mesmerizing entry. My palate discovered notes of red fruit, more tobacco, chocolate, and cherries that were entwined with mouthwatering acidity and velvet-like tannins; the wine was aged for 13 months in French and American oak barrels. Pair with a plate of corned beef and cabbage for a delectable flavor sensation.
Whip up a few appetizers with an Irish-Italian flair or make a pot of Irish potato soup! Then, offer each St. Paddy’s Day reveler a generous pour of
Avignonesi Vino Nobile di Montepulciano 2012 ($28). A blend of 85% Purgnolo Gentile (a Sangiovese clone),10% Canaiolo Nero and 5% Mammolino grapes, indigenous to the region, aromas of fresh red fruit, forest floor, and sweet spice wafted from the glass. On the palate, fresh red fruit notes bolstered by bright acidity and soft tannins led to a lingering finish.
Meeker 2013 Hoskins Ranch Grenache ($37) – Of course you can find a Garnacha from Spain, but I discovered a gorgeous Grenache from California’s Sonoma County. With each sip of this notable wine, I realized that winemakers at Meeker Family Vineyards met their goal to “develop complexity and breadth without overwhelming it with tannins and forcing a departure from the medium-bodied wine that Grenache wants to be”. With each swirl and sniff, I found intense aromas reminding me of red flowers, herbs, a slice of freshly baked rhubarb pie, and spice. Balanced with lively acidity and smooth, sophisticated tannins, more fresh red fruit, baking spices, and touch of mint teased my palate…prompting me to savor another sip. Bring out the shepherd’s pie!
Fleurie, Julien Sumier 2015 ($31) – This beautiful wine of Gamay is from the Fleurie appellation of Beaujolais. Beginning in 2008, Julien Sumier established his domaine, one that focused on organic viticulture and natural winemaking. The parcel from which the grapes in this wine are cultivated is almost 500m in elevation. Soil is pure pink granite with little topsoil and, by all accounts, is difficult in which to work. Harvested entirely by hand, the Gamay grapes were slowly, gently pressed over a 24 hour period using an ancient vertical press then aged for up to 11 months in 3-9 year old Burgundy barrels. I absolutely loved this wine. Distinct aromas of vanilla spice, dark cherries, and herbal notes were enticing. On the palate, notes of earth, red meat, ripe, juicy cherries, freshly picked raspberries, and spice were bold and rich. Bolstered by medium tannins and bright acidity, this balanced wine is fresh, focused, and not soon forgotten. Consider pairing this gorgeous Fleurie with a rich Irish lamb stew and enjoy each sip.
I’m sure you have a few favorite wines to pair with your St. Patrick’s Day fare. Please share in the comments below!
Slainte! ~ Cindy
