So I have been asked twice today what kind of wine, if any, would pair well with tomorrow's St. Patrick's Day Festivites...It really got me thinking seeing as the flavors of corned beef and cabbage, though delicious, can also be quite bland. The briney salty qualities in the corned beef mixed with root vegetable like potatoes and acidic cabbage needs something to balance it out. After careful consideration and some charting of flavors I think the following should help those looking to solve this pairing dilemma.
The acidic, crisp, and tart fruit flavors in the following Rose are light enough to not compete with the flavors of the meal but add another quality of sweetness that lacks in this meal. The 2008 Tablas Creek Tablas Estate Rose ($25) is a great example of a tart rose without all the fruit that can come with this type of wine. If sweet is not what you are into something like an Oregon Pinot Gris would add everything the rose would without adding the extra sugar. In this case I would recommend the 2008 King Estate Pinot Gris ($14) This wine is refreshing, bright and full of the acid needed to compete with your corned beef and cabbage. For all you red lovers out there a light Pinot Noir is what is needed to round out this meal. Pinot Noir is a great pairing with almost any dish but for this especially. Try the 2007 Patz & Hall Pinot Noir ($39) it is relatively easy to find and is more earthy and spicy than fruity. This spice mixed with the mustard on your corned beef is the perfect match. Cheers!
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