I am a traditionalist when it comes to St. Patrick’s Day…slow cooked corned beef with a nice bay leaf or two, peppercorns, and pickling spices , simmering to perfection. Add lots of cabbage, boiled potatoes, and carrots…some fresh soda bread and voilà…dinner is served!
That delicious, salty-fatty goodness of the corned beef and it’s spices makes me think of either a light, fruity red- might I suggest a Grenache or a Beaujolais- or something from Alsace- pinot blanc or dry reisling. No wine for you? Then try a crisp, heavily carbonated beer that would be a great foil for the heaviness of the corned beef and soda bread.
Whichever you choose to tickle your taste buds with tonight, may you enjoy with a smile on your face, joy in your heart, and a bit of Irish luck dancing in your eyes!