What Wine To Pair With St. Patrick’s Day
Lover of corned beef and cabbage but not a fan of the green beer (or beer in general) that is traditionally matched with it? Don’t get us wrong, we like to celebrate any and all holidays, albeit Saint Patrick’s Day or Secretary’s Day, but when it comes to drinking, we want wine!
So what St. Patrick’s Day wine is best to pair with traditional Irish dishes?
We think our easy to drink Pinot Noir Hyde Vineyard 2017, awarded 94 points by the Tasting Panel, would be a refreshing partner to this rib-sticking Irish dish or perhaps try a Rhone style Syrah like the Mira Syrah Hyde Vineyard 2017, awarded 93 points by the Wine Independent, could do the trick as well:
“The lush smoky, earthy tones will bring to life the salty corned beef and make cabbage much more exciting to eat.”
Perhaps you are in more of a Shepherd’s Pie frame of mind? A Chardonnay pairs perfectly with this family friendly favorite as it is able to stand up to the savory beef while still not being lost in the multiple flavors of the dish. Our Chardonnay Napa Valley 2019 is un-oaked (only neutral barrels and stainless steel was used in aging), crisp and lower in alcohol allowing for a much more savory finish.
Instead of beef, try a delicious Irish Lamb Stew (we think Martha Stewart’s cannot be beat)! Loaded with potatoes, carrots and herbs this rich dish will make others turn green with envy! We recommend pairing with a red wine such as our Bordeaux Blend Mira Estate 2019 to help cut the known fattiness of the lamb.
Ingredients
1/2 cup all-purpose flour
Coarse salt and ground pepper
3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 tablespoons canola oil
1 large onion, chopped
3/4 teaspoon dried thyme
1 1/2 cups dark beer
1 1/2 pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut 1/2 inch thick diagonally
3 tablespoons chopped fresh parsley
Directions
Step 1
In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
Step 2
Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
Step 3
Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
What are your wine recommendations for your favorite Irish dishes?
