St. Patricks Day Wine and Food Pairings
One of our goals here at Scarlett Wines is to make food-friendly wines that are approachable, easy to drink, and shareable amongst friends. If this doesn’t perfectly describe St. Patrick’s Day tradition – we don’t know what does!
In the spirit of this festive holiday, we’ve picked four of our beautiful wines to pair with three traditional St. Patrick’s Day recipes.
Colcannon and Sauvignon Blanc
All mashed potato fans are bound to love this dish! Colcannon is a traditional Irish and Scottish dish (there’s even a song about it!). The two main ingredients are creamy mashed potatoes and either kale or cabbage, which are typically flavored with butter, milk, and mild seasonings. Other popular additions include green onion or cooked, crumbled bacon.
Arguably the most difficult dish of the bunch to pair with wine, colcannon requires a wine with high acid. The decadence of the butter and cream should be balanced with the wine’s fresh, crisp acidity to help cut through the creamy weightiness of the dish by refreshing your palate between spoonfuls.
Our Scarlett Sauvignon Blanc is the perfect complement to colcannon because of its crisp, vegetal flavor profile. This wine boasts candied lemon peel, passion fruit, and white flowers on the nose. The perfectly ripened fruit is felt throughout the mid-palate with creaminess and textural depth that flow seemingly into a finish that is framed by perfectly balanced acidity. It’s a balanced, enjoyable wine that pairs well with food while not overpowering it.
Lamb Stew and Zinfandel
A classic Irish fare that can be enjoyed year-round is a lamb stew, and our Zinfandel is a wine that has a fun kick of spice to it. Medium full-bodied, it’s a perfect match for hearty, rich stew. Zin’s moderate tannin and high acidity make it bold, which is exactly what you need to stand up to a substantial stew such as this. Throw in some bacon, carrots, potatoes, and thyme for flavor and our Zinfandel will accent this dish perfectly. Pro tip: it’s actually best to refrigerate the stew overnight and reheat it the next day for eating. Much like our wine, this soup ‘ages’ well!
Corned Beef and Cabbage and Scarlett Cabernet Sauvignon
What some may not know about corned beef is that it originated during the days when refrigeration didn’t exist, and foods were likely pickled or cured to preserve them. Corned beef, which is traditionally made from the brisket cut, is either pickled or cured using a super-seasoned brine or dry rub, then braised for a few hours to get deliciously tender. Irish American immigrants would splurge on flavorful corned beef which they then accompanied with their famed potatoes and the most affordable vegetable at the time, cabbage. Perhaps the most interesting tidbit about corned beef is that corn, or even peppercorn, isn’t actually an ingredient. “Corned” refers to the large salt crystals that were traditionally used during the preservation process.
With that quick history lesson behind us, let’s talk wine! There are several different directions one could go, but our top pick is a classic Cabernet Sauvignon. Cab is ideal for pairing with meat and typically has a hint of spice and boldness that complements the savory spice of the horseradish leaving your taste buds watering! Our Scarlett Cabernet Sauvignon has beautiful aromas of berry compote and cassis with a black cherry core that jumps from the glass. With a mid-palate of abundant blue and black fruits, this Cabernet Sauvignon from our Rutherford AVA estate showcases what amazing terroir our vineyards have.
While many people associate traditional Irish foods with beer, wine is an equally acceptable and exciting contender because there are so many fantastic wine pairings to accompany the complexities of each dish. Happy St. Patrick’s Day from the Scarlett Wines family to yours – slàinte!