30 Second Wine Advisor: This Week's Sponsor


In This Issue

Corned beef, cabbage and wine

Corned beef, cabbage and wine

Perhaps one of our Irish readers can fill me in on this, but it was with considerable surprise that I've recently learned that the custom of serving corned beef and cabbage on St. Patrick's Day is not authentic Irish but Irish-American.

But be that as it may, every year as we approach the annual feast day of Ireland's patron saint on March 17, I get a lot of E-mail from folks who plan to enjoy the traditional feast ... and want to know what wine will match.

It's been a couple of years since we addressed this topic, so let's take it up again before the first tenor launches into "Danny Boy."

Corned beef, frankly, isn't the world's best meat to serve with wine. Like ham, it's salty and spicy and strong-flavored. It would war with a more refined red and would overwhelm a lighter white. And bear in mind that the traditional Irish pub will be much more likely to offer you a tall, bitter pint of Guinness than a glass of wine. (Guinness, in fact, goes very well indeed with corned beef and might be my first beverage choice.)

But if wine it must be, then here's my advice: Choose a red that's fresh and fruity with snappy acidity. A Beaujolais would work fine, or if you want something with a little more authority, a Barbera from Northwestern Italy or perhaps even a Chianti. Or maybe best of all, a Mourvedre. Bandol in Provence is the benchmark, but just about any Mourvedre-based wine from Provence or Languedoc or even California or Australia would get the job done. If you prefer a white, think fruity and off-dry - a German Riesling would be fine, or a Loire Chenin Blanc such as Vouvray.

Of course, if you slather on the horseradish, all wine bets are off!

And now, as we leave you for today with the wish that the wind be always at your back, here's a link to an excellent Website that has nothing to do with wine but that will entertain you with Irish traditional music in honor of the season:


To subscribe or unsubscribe from The 30 Second Wine Advisor, change your E-mail address, switch from weekly to daily distribution, or for any other administrative matters, click to http://www.wineloverspage.com/wineadvisor/admin.phtml. In all administrative communications, please be sure to include the exact E-mail address that you used when you subscribed, so we can find your record. If you must unsubscribe, please take a moment to tell us why you're leaving, and to offer any comments or suggestions you may have.

We welcome feedback, suggestions, and ideas for future columns. To contact me, please click to http://wineloverspage.com/ask_a_question.phtml. You may also send E-mail to wine@wineloverspage.com, but the link above is the simplest way to reach me directly.

We do not use this E-mail list for any other purpose and will never give or sell your name or E-mail address to anyone.

All the wine-tasting reports posted here are consumer-oriented. In order to maintain objectivity and avoid conflicts of interest, I purchase all the wines I rate at my own expense in retail stores and accept no samples, gifts or other gratuities from the wine industry.

Tuesday, March 12, 2002
Copyright 2002 by Robin Garr. All rights reserved.

Subscribe to the 30 Second Wine Advisor

Wine Advisor archives