Crystal Springs Resort

This St. Patrick’s Day Trade the Pint Glass for a Wine Glass

March 12, 2012 at 6:16 pm Leave a comment

Most Irish-American fare consumed on St. Patrick’s Day beyond your typical pub food consists of the staples – Corned Beef and Cabbage, Bangers and Mash, and Fish and Chips – all great with beer, but better with wine!

The flavor and big acidity of wine are greatly complimentary to authentic Irish cuisine.  So before you reach for a green beer, consider a glass of fion (wine).

Corned Beef and Cabbage:

For a red wine, you might want to try a Grenache (or Garnacha), found widely in Spain. The dark fruit flavors of the Grenache are a standout for the salty corned beef and the tender cabbage. The wine is layered with complexity and medium bodied but will not overpower this boiled dish! If you want to go for a white, we recommend something a little less powerful, perhaps a slightly effervescent Vinho Verde from Portugal; these wines are meant to be consumed young, as they are very fresh and vibrant with ripe fruit flavors. Vinho Verde (which translates to “green wine”) will bring out the cabbage and let the corned beef shine.

Try Finca Antigua, 2009 (Grenache) from Spain, or Vinho Verde, Grinalda, Portugal, 2009.

Bangers and Mash:

Ah, the ol’ Bangers and Mash. A tendency to explode when cooked over high heat garnered the name “bangers” for these juicy sausages. A nice, bold, bigger bodied red will do any Bangers and Mash justice. A more fruity California Syrah, full bodied and rich with flavor and complex spices will bring out the flavors of the sausage. If you wanted to go with a white here, a slightly oaked Chardonnay would also work. The subtle oaky flavors and smooth texture will bring a bang to the mash.

Try Arcadian Syrah, Santa Ynez Valley 2003, or Mer Soleil, Santa Lucia Highlands, 2007.

Fish and Chips:

If you guessed white wine, you’re right. We suggest pairing this guilty pleasure consisting of battered (often beer) or breaded, deep-fried fish served with french fries (oh the irony!) with Riesling. Whether from France, Germany, or New York  a crisp, dry Riesling would be the perfect partner for a fried dish such as this. The acidity of the Riesling cuts right through the richness of the dish. Highly aromatic and light makes this a balanced partner for the salty Fish and Chips.

Try, Leitz, Rüdesheimer Klosterlay, Kabinett, Rheingau, 2009

Sláinte!

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