Today is St. Patrick’s Day, which means that many people will be enjoying a dinner of corned beef, cabbage, potatoes, and Irish soda bread. At my home, we’re delaying the celebration by a day, as our Wednesday night is quite full. Quite shockingly, all evening events are not canceled in honor of this day! Who knew?
Regardless, I need to work on beverage pairings for tomorrow evening. While the obvious choice is Guinness or Harp’s, I am not a beer drinker. Not even for one day of the year. Last year, I created an icy, green beverage, the Minty McFreeze. However, it was a heavier drink that I served as a dessert for the adults.
Most mixed drinks seem like they’d clash with the pickled flavor of the corned beef. So, I have been trying to decide what the perfect wine pairing would be. Typically, I prefer red wines: Cabernets, Syrahs, Merlots. However, as I envision sipping on a glass of that with the St. Patty’s dinner, they seem heavy and not well matched with such a meal. Reading opinions of others, it seems that many agree with avoiding any red wine for this dinner.
The next decision becomes which white wine to serve. It would seem that you want a white that isn’t too sweet and has a little bit of acidity. What might work would be a Gewurztraminer or Pinot Gris. Of course, another option would be to serve a sparkling white wine, such as a Cava or Prosecco. Those little bubbles will help the delicate flavor stand up to the saltiness of the meal.
Of course, my opinion is just that, an opinion. I am not a wine expert, nor did I consult with a sommelier. So, if you have some wine knowledge and would like to share your opinion, please do! Leave a comment, and tell me what wine you would suggest. I still have a whole day in which I can purchase the appropriate wine for dinner.
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