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6 Wines that You can Pair with Your Favorite Irish Meals

March 12, 2012 Le Cordon Bleu Seattle 0 Comments

6 Wines that You can Pair with Your Favorite Irish Meals

Trying to find the perfect wine for any meal can be one of the great challenges of the culinary arts. Trying to pair a fine wine with Irish foods that are traditionally very hearty and include a lot of soup and bread can be downright impossible. We have found 6 wine parings for some very hearty and traditional Irish meals.

Shepherds Pie:

This recipe calls for either beef or lamb as the primary source of protein as well as lots of potatoes so we recommend either a Cabernet Sauvignon or Zinfandel. Both of these wines perform well when matched up with “meat and potatoes”. The cheddar cheese that usually goes into this dish will work well with the palate profiles of either of these wines. You might consider Robert Mondavi's Private Selection Central Coast Cabernet Sauvignon as this is a relatively inexpensive bottle of wine but incredibly complex as well.

Traditional Irish Stew:

If you are planning to serve a traditional Irish stew you will probably want to go with a Sauvignon Blanc - the bold earthy tones, mixed with a crisp citrusy spike will complement a myriad of flavors that come along with any good stew.

Bread Pudding:

Believe it or not there is even a good wine paring for bread pudding. you could try a Champagne to go with it if you think the idea of wine would just be too much. Sémillon,  A sweet wine with honey, vanilla, & lanolin or a Cerdon Du Bugey that has a sweet, tart, sparkling wine & strawberry taste would complement your dessert well.

Soda Bread:

Even something as simple as  soda bread when paired with the right wine can be the hit of any dinner or event. Sauvignon Blanc Wines from California are recommended for this particular pairing. These bold and fruity white wines have a strong body, which allows them to work well with this simple dish.

Traditional Irish Breakfast:

This gigantic meal can easily serve as a lunch or dinner and when paired with the right wine can be quite the exquisite feast. Contrary to popular belief, wine does go with a breakfast meal. Any champagne or sparkling white wine would be the most recommended paring, but even a fruitful pinot grigio would work just as well.

Corned Beef & Cabbage:

If you are having this meal on St. Patty’s day the only acceptable drink paring is Irish whiskey or Guinness but if you serve this fine meal on any other day a nice wine is perfectly acceptable. A nice Saugvinon Blanc has the acidity to cut through any fat and salt. It also has a good flavor profile that will work well with the cabbage similar to the way it works with asparagus.

If you would like to learn more about the culinary arts and cooking classic Irish fare a cooking school in Washington may be just the place for you.

This article is presented by Le Cordon Bleu College of Culinary Arts in Seattle. Le Cordon Bleu College of Culinary Arts in Seattle offers culinary arts and pâtisserie and baking training programs in the Seattle, Washington area. To learn more about the class offerings, please visit Chefs.edu/Seattle for more information.

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.


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