Instead of writing this in an Irish accent with references to leprechauns and green beer, we’re going to throw a little Irish culture at you. And by culture, we mean food.
Not many of us stateside are familiar with traditional Irish fare, and assume corned beef and cabbage is a favorite on the dinner tables of Ireland. Unfortunately, this is not the case. Corned beef and cabbage actually comes from the early days of Irish immigrants in America, not Ireland itself. So, we’re going to focus on actual Irish food served during St. Patrick’s Day and what to drink with each dish….before you go out celebrating!
Potato Leek Soup
Rich and soft Yukon potatoes with heavy cream and savory leeks create a velvety soup not to be missed. A Grüner Veltliner has the perfect acidity to cut the weighty creaminess of the soup and refresh your palate between each bite.
Roasted Leg of Lamb
An Irish staple of the highest order. Typically made with Irish butter, garlic, and rosemary to make the meat tender, juicy and packed with flavor. A Rioja does an excellent job of cutting through the fatty richness of the lamb and works well with traditional Irish sides like potatoes.
Shepherd’s Pie
If you’ve never had shepherd’s pie, you’re missing out! Originally used in Ireland as a way to get more use out of leftovers, the pie consists of a crust of mashed potatoes on the top and bottom while the interior is filled with a delicious blend of vegetables and spiced lamb meat. A good Syrah will go nicely with this dish and meld perfectly with the gamey taste of the lamb.
Apple Cake
Similar to apple pie but without the pie filling and more cake. It’s a lighter dish that easily fits in your belly after a hearty Irish meal. The sweetness of a Riesling pairs wonderfully!
Irish Soda Bread
Traditional Irish soda bread is made with just four basic ingredients: flour, baking soda, salt, and buttermilk. The buttermilk reacts with the baking soda to create carbon dioxide bubbles, which causes the bread to rise. Irish soda bread has a dense, moist texture and a slightly tangy flavor. Magners Original Irish Cider is made from a blend of 17 different apple varieties. It has a crisp, refreshing taste with a slightly sweet finish that is not overpowering. This sweetness can balance the savory and slightly tangy taste of the soda bread.
Smoked Salmon
Ireland is one of the biggest producers of wild salmon and you’ll find the fish on restaurant menus throughout the country. Tullamore D.E.W. Original and smoked salmon is a wonderful pairing; both are bright and fresh and have complementary citrus notes. This Irish combo is a luxurious pairing that brings out the best in both, perfect for brunch or lunch on St. Patrick’s Day!
And because you’re going to eat it anyway…
Corned Beef and Cabbage
A salt-heavy dish featuring pickling spices such as cloves, peppercorn, coriander, and allspice. A Cabernet Franc has elevated acidity and moderate tannins that match well with the rich corned beef.
Or seeing as we’re breaking with our traditional foods idea, a black and tan (half Guinness, half Bass) goes smashingly well with some authentic Irish-American corned beef and hash!
Sláinte, y’all!
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