Sláinte: A Wine-Drinker’s Guide to St. Patrick’s Day Pairings

BY MEGHAN FITZGERALD

No stranger to garnishing tried-and-true tradition with a zesty twist, St. Patrick’s Day has become a day defined not only by the green and the orange, but by the red, white and blue, as well. From donning clover-shaped beads to dyeing rivers green, the holiday has evolved far beyond throwing a parade on Main Street or enjoying a slice — or two — of corned beef at dinner, though, of course, these practices are still rigorously observed by those who enjoy good entertainment and delectable food.

Speaking of longstanding practices, it is customary if not mandatory to indulge in a libation or two on St. Patrick’s Day, whether your blood runs green or not. Few, if any, would argue, I suspect.

These signature beverages are often concoctions crafted around either beer or whiskey, possibly dyed green and/or mixed with a splash or more of Irish cream. 

And who doesn’t love a pint of something amber or a shot of something brown, especially next to a hot plate of quintessential St. Patrick’s Day fare?

However, before you indulge at the table, indulge me a little when I say that a glass of something red or a glass of something white can go down just as smooth when paired with a cut of seasoned corned beef or a bowl of buttery potatoes. Wine is hardly the ordinary drink of St. Patrick’s Day, but, then again, the holiday is rarely celebrated in any sort of ordinary way, so try your luck and try a glass. 

Who knows?  You might start a new tradition.

There is probably no root vegetable as closely associated with Ireland, or at least with being Irish, as the potato. The spud — baked, scalloped, mashed, you name it — is commonly featured on the menu and on the table during the St. Patrick’s Day meal festivities. Fortunately, the potato, in its many forms, is a prime pairing partner for wine, both red and white. A medium-body, low acid red, such as a Merlot, lends its bold, fruit flavors to the potato served with little or no toppings. Cheese or butter will increase the creamy texture of the potato and add a more salty taste, calling for a white with more acid and its own buttery flavors, such as a Chardonnay.

Need a suggestion or two?

Might I recommend a bottle of Washington Hills’ Merlot or a bottle of Callaway Cellars’ Chardonnay, both priced under $20 and available to order and for purchase at wine retailers.

For breakfast, dessert or as a dinner side dish, Irish Soda Bread is a St. Patrick’s Day treat that can include everything from honey to raisins and is usually sweetened to taste. No matter how you bake your bread or what delicious morsels you choose to include, there is a wine to accommodate your taste. 

To satiate that sweet tooth, enhance the sweet flavors of the bread with a full-body red higher in alcohol, such as a Malbec. For bread loaded with raisins and nuts, opt for a highly acidic white, such as a Sauvignon Blanc, to emphasize the subtle salty and tart tastes.

Not sure what to try?

I suggest a bottle of Waterbrooks’s Malbec or a bottle of Cense’s Sauvignon Blanc, both priced under $15 and available to order and for purchase at wine retailers.

Last, but not least, the main event… or at least the main dish. Corned beef is a dish best served hot and salty, preferably seasoned with everything from coriander to cloves and roasted with a side of cabbage. A fruity, light body red, such as a Pinot Noir, cuts the salt in the meat, bringing sensory balance between food and wine in terms of texture and taste. A white high in acidity with just a touch of sweet, such as a Pinot Gris, will emphasize the spices used to season the meat, distinguishing the details of even the most delicate flavors. 

Want a couple of recommendations?

Try a bottle of Primarius’ Pinot Noir or a bottle of Sagelands’ Pinot Gris, both priced under $20 and available to order and for purchase at wine retailers. Whether you prefer a Guinness or a Jameson at the end of the day, take a chance this St. Patrick’s Day and take a moment to enjoy any one of the varieties suggested above.

After all, Slainte is as fine a toast with a long stemmed glass as it is a pint or a shot or even a Solo cup… as long as it’s green, of course.

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