St. Patrick's Wine PairingsSaint Patrick’s Day may be more well known for green beer, but these expert sommeliers— Scott Mayger of acclaimed chef Wylie Dufresne's NYC restaurant Alder and Jessica Brown, wine director at The Breslin & The John Dory Oyster Bar—are upping the ante on this year’s feast with wine pairings that perfectly complement the most iconic Irish foods. Unlike some of our previous pairing guides, it’s shocking how much these sommes agree. Take a look!

 

Corned Beef

  • Mayger’s Pick: Moulin-a-Vent 'Les Michelons' Beaujolais (2012), $15: “It shows blackberry fruit and brown spices, both [of which] work well with the pickling spices [in corned beef].”
  • Brown’s Pick: Domaine Marcel Lapierre Morgon Beaujolais (2013), $25: “The fresh, bright fruity flavor of the Morgon will be a nice contrast to the salty, briny, earthy characters in the corned beef, as the acid in this wine will help cut through the bold flavors and keep your pallet refreshed. And it won't overpower the dish because it has such soft tannins.”

 

Colcannon with Cabbage

  • Mayger’s Pick: Chateau de Valandraud Virgine de Valandraud, Bordeaux (2007), $60: “This wine has notes of dark berry fruit with cedar, leather and violet, and has the body to marry the earthy flavors of the beef, yet the texture to carry the creamy potato.”
  • Brown’s Pick: Matthiasson Rosé (2014), $25: “Though red wine might overpower this dish, rosé will have some nice red fruit in it, which will be a nice compliment to the creamy potatoes, while also softening any possible bitterness from the cabbage.”

 

Lamb Stew

  • Mayger’s Pick: Emmanuel Darnaud Crozes-Hermitage Mise en Bouche (2012), $19: “This is 100 percent Syrah with plenty of stewed berry fruit and black pepper to meld with the gaminess of the lamb.”
  • Brown’s Pick: Frank Balthazar Cornas Chaillots (2012), $47: “Syrah is a classic pairing for lamb because it often has that same gamey flavor associated with lamb, yet it also has enough fruit to balance it out.”

 

And one more pairing for good measure—the classic Irish Soda Bread. Brown recommends pairing this iconic dish with a dry Riesling, like Hermann J. Wiemer’s from the Finger Lakes (2013), $19. “When I think of Irish soda bread, I think of one that has the slightest hint of sweetness from currents or raisins, and is slathered with soft butter. Riesling, with its lovely fruit flavors, would be a great compliment to this, as the acid will make your mouth water, helping to cut through the dense texture of the bread, and leaving you wanting another bite.” 

 

Follow Jessica (@JessicabNYC) and Alder (@AlderNYC) on Twitter!