“It’s Magically Delicious!”
St. Patrick’s Day Wine and
Food Pairings
St. Patrick’s Day is coming. When most people
think of St. Patrick’s Day they think of March Madness and green beer. If
you’re fond of drinking beer colored with Fast
Green FCF, the most commonly used dye in green beer and in most green foods
that you’ll find on St. Paddy’s day, you can stop reading now. However, we’re the American WINE Society, so here are pairings for
traditional Irish food and a wee bit o’ wine.
Through researching this article we found what
appear to be five of the most popular traditional Irish dishes and tried to
find the best varietals to pair with these dishes. We hope that you’ll consider
making one or more of these dishes paired with these wine recommendations and
let us know what you think. You can post a comment below.
Corned Beef and Cabbage: The first St. Patrick’s Day parade took place in both Dublin and
New York City in 1762. Irish immigration exploded over the following century.
Irish immigrants were considered outcasts in the US along with Jews, Italian,
Polish, etc.
Though the Irish preferred pork in Ireland, in
the US they found corned beef to be a delicious and less expensive alternative.
Therefore, although this dish is to Ireland as apple pie is to the US, this dish
was actually created by Irish Immigrants in New York City.
Wine pairing suggestions: Because this dish is often boiled it’s light
and delicate in nature; so you want to be careful to select a wine that doesn’t
overpower the dish. A California Pinot Noir from Russian River Valley or Santa
Rita Hills would make an excellent pairing.
Bangers and Mash: This dish is simply sausage and mashed potatoes. It was created
somewhere in the United Kingdom and is popular all over the UK. The term banger dates back to 1919 and is
believed to have been coined from the sausages containing high levels of water
to further food rationings during WWII causing them to occasionally “explode.”
It is a simple dish of roasted sausage paired with mashed potatoes; the type of
sausage used today is really up to you.
Wine Pairing Suggestions: This one is a little tricky to pair because
the wine selected really depends on the type of sausage you chose for the dish.
If you prefer a spicy sausage, a wine equal in spice and boldness is required.
Wines that would stand up but not overpower a spicy sausage include Spanish
Tempranillo or Australian Shiraz. Just be sure to select sausage and wine with
similar boldness so they’ll pair well.
Fish and Chips: This dish is mostly associated with England which is where it
originated. It consists of battered and fried mild white fish like cod or
haddock served with wedge cut fried potatoes. It’s believed this dish came to
Ireland in the 1880’s when an Italian Immigrant accidently stepped off an
American bound ship from Queenstown in Ireland and began selling this meal
outside Dublin pubs for a food cart. Today this dish is found in restaurants
all over the world.
Wine Pairing Suggestions: There are many wines that would pair well with
this dish! A good pairing is sparkling wine (Champagne, Prosecco, Cava or a US
sparkling wine). When you pick a sparkling wine be sure to select one with high
acidity, fresh citrus and crisp minerality. Nothing pairs better with fried
food than bubbles! If you prefer another pairing try dry Pinot Grigio from
Trentino-Alto Adige Italy or a New Zealand Sauvignon Blanc.
Irish Stew: People have
been stewing food since the beginning time. When the Celts invaded Ireland in
the seventh century they brought with them bronze cauldrons used to cook food
over an open fire. Irish stew consists of any meat cooked in the cauldron along
with any available root vegetables. Traditionalists believe only mutton, onion,
potato and water are to be used in Irish stew. Others believe carrots, turnips
and pearl barley can be added to this dish. Today it’s made from either lamb or
beef and a variety of vegetables are added. Furthermore, today it’s a must that
Irish stew contains Irish beer, most popular Guinness.
Wine Pairing Suggestions: This is hearty meal with flavors of lamb or
beef, lots of fresh herbs and the deep flavors of Guinness. We recommend
pairing this dish with a bold wine. One suggestion is an Italian Barolo.
Barolo, the “king of wines,” comes from Nebbiolo
grapes from the Piemonte region of
Italy. In buying a Barolo make sure it has some age (5+ years) and open it a
few hours before serving. A good Barolo is not inexpensive but if you buy one
with age and give it time to open it will be an excellent pairing with this
stew. Another option is an Argentinian Malbec. It’s a rich, full wine with
round acidity and tannins.
Traditional Irish Shepard’s Pie: This is a dish that dates back to the 18th century.
It’s hard to image what the Irish would have eaten before the discovery of the
potato! It’s believed to have been created by a peasant woman who layered
leftovers into one dish to reheat and serve to her family. This dish is also
called “Cottage Pie.” It consists of minced meat and simple vegetables topped
with mashed potatoes.
Wine Pairing Suggestions: This is another fairly hearty dish that can be
made with beef, lamb or even turkey for a non-traditional variation. In its
traditional form this dish would also pair well with a hearty, full body,
earthy wine. Two recommendations are California and Chilean Carmenere.
A Song Suggestion: We all know the Irish know how to drink, and
since St. Patrick’s Day is often more observed with over-indulgence than with
spiritual reflection we thought that a song expressing that aspect of the Irish
culture was appropriate.
Please enjoy Seven Drunken Nights by
The Dubliners.
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