If a pint of Guinness isn’t your thing, here are a few options to satisfy your thirst on St. Patrick’s Day. They’ll pair perfectly with whatever Irish feast you partake.
Cabbage, of course!
What Irish meal is complete without cabbage. Whether it’s corned beef and cabbage, the Reuben, boiled bacon and cabbage, or some other bitter delight, you want a wine that can stand up to the task without overpowering the meat. We recommend reds with lighter tannins like grenache and whites with noticeable minerality and crispness like dry Rieslings from Alsace, Chablis, or a Grüner Veltliner.
Where’s The Beef?
If the focus is on meat or a hearty stew, you need something far more substantial. Whether it’s Irish Coddle, Irish stew, Shepherd’s Pie, or Roasted beef rib with horseradish, we’d recommend a mature Rioja, a robust Languedoc red, or a fuller-bodied Syrah or Malbec.
The perfect Irish Cheeseboards
Since we’re talking wine, we cannot avoid the obvious pairing . . . cheese! A good Irish cheeseboard will have a mix of offerings, like a hard Irish cheddar; a strong Irish blue; a semi-soft Gubbeen Farmhouse Cheese; and a soft Irish goat cheese. Add in a selection of fruit, nuts, and Irish brown bread and soda bread and you’re set! This would go perfectly with a late vintage Bordeaux or Port.
Whatever your fancy might be, enjoy the day and remember:
May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.
Till next time. As always, Happy Hunting!
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