Why only drink beer this St. Patrick’s Day weekend when you can have delicious wine? We asked our wine chemist/culinary whiz Conor for wine pairing suggestions for some popular Irish recipes. Which one will you try?
Dish: Irish Beef Stew
Wine: 2014 Signature Series Cabernet Franc
The 2014 Cabernet Franc possesses great depth of layered flavors and aromatics that are coaxed out slowly throughout the course of a meal. The wine begins with subtle nuances of black and pink peppercorn, white floral aromas, that extends into hints of fresh raspberries and strawberry preserve. The finish is robust yet reserved filled with hints of cocoa nibs and tobacco leaf. The wine possesses great balance of acidity and round tannins, perfect for cutting through the heartiness of an Irish beef stew while also holding its own alongside this heavier dish.
Dish: Corned Beef & Cabbage
Wine: 2015 Signature Series Reserve Chardonnay
While most might pair a lighter red wine possessing higher acidity with corned beef, I have chosen our 2015 Reserve Chardonnay. This wine is whole cluster pressed and then barrel fermented in white Burgundy barrels where it is aged sur lie for up to 8 months while undergoing batonnage treatment (lees stirring). The resulting wine is plush with bright acidity and balanced structure giving it full body and weight on the palate that can accompany and cut through the leanness and pepperiness of the corned beef. The aromatics of the wine yield tremendous aromas of tropical fruit (passion fruit, guava, starfruit) alongside irresistible stone fruit aromas (apricot, nectarine, & peach). The finish lend as a beautiful palate cleanser to wash away the heavy flavors and weight of the corned beef and cabbage leaving the drinker longing for another sip.
Dish: Dublin Coddle
Wine: 2014 Signature Series Syrah
Our estate Syrah is reminiscent of an old world Rhone Valley Syrah unlike the popular Australian Shiraz. Its aromatic bouquet scream finesse comingled with stout structure. The nose opens with hints of eucalyptus, mint, white flowers, and herbaceous overtones that extends into a bounty of lush blue, black, and elderberries finishing with hints of toasted oak, leather, and smoked meatiness. The palate is velvety with firm but giving tannins that add depth, complexity, and structure finishing with subtle minerality and bright intertwined acid play. This wine is excellent in accompanying rich pork dishes as the rich tannins and velvety texture aid in elevating the flavor of the dish while simultaneously cleansing the palate and uplifting the appetite.
Dish: Chocolate Stout Cupcakes with Bailey’s Frosting
Wine: 2014 Quill
The 2014 Quill is one of our premier Bordeaux style blends more reminiscent of old world wine making style and technique versus new world style. Personally I feel this wine is perfect on its own as a sipping wine in front of a fire with a fine cigar, but when it comes to chocolate and sweets, this wine is an excellent accoutrement. The exudes a medium plus body with rounded tannins and a layered palate of red apple skin, cherry, raspberry, baking spices and bittersweet chocolate. The nose opens with hints of cinnamon, black cherry, black and bramble berry, mission fig and cassis. The bold finesse of this wine is perfect on its own accord or the perfect accompaniment to uplift a dessert rich in chocolate.