Corned Beef and Cabbage Pairings

This weekend I plan to pick up the ingredients for next week's Irish feast! I usually spend my Sundays cooking a big meal, and St. Patrick's weekend is one of my favorite weekends of the year. I love to bring out my big stock pot, and slowly simmer corned beef and cabbage all day long! I love the way my house smells of pickling spice soda bread (and I love how the smell lingers for a few days).

While many think that the only acceptable beverage on St. Patrick's Day is Guinness, the truth is that there are a lot of great options on what to drink with the traditional St. Patty's day meal!

If you want to go the wine route, whether you're feeling like red or white, choose a wine with a medium body, forward fruit flavors and a nice acidity. Stay away from the oakier wines as you'll want something that will play nicely with the high saltiness of the meat, and the unique flavors of bay leaves/peppercorns/pickling spice used to cook the meal.

For whites, try an off-dry Riesling or a Sauvignon Blanc. Reds to consider would be Pinot Noir, Zinfandel, or fruity Grenache.

Beer is always an option! You can't go wrong with the aforementioned Guinness Stout, but there are plenty of other Irish and Scottish options that go perfectly with the meal. Irish Stouts provide a counterpoint to the saltiness of the meat, and work well with the simplicity of the boiled veggies. Scottish ales are less bitter than the Stouts and more sweet, so they contrast nicely with the salt. Finally, Irish Red Ales are a nice midpoint between the thick stouts and sweet reds.

Whatever you choose, may the Luck O' the Irish be with you, and Slainte!!