St. Patrick's Day Wine Pairing: Corned Beef

What is it about Corned Beef that makes it so difficult to find the perfect wine pairing? The answer is simple: Salt, Fat, and Brine.  This meal requires a very specific style of wine to cut through fat and complement the salty, spicy flavors in the meat. Let’s take a moment to discuss the basic structure of a wine, this will allow us to better understand what wines will work and why.

A wine can be broken down into four main parts: Acidity, Alcohol, Tannin, and Residual Sugar. Acidity is the component of a wine that makes your mouth water. For this dish, we are looking for a wine that has high levels of acidity. Acidity will help cut through fat and will pair well with mild spices. Alcohol is the component of wine that at high percentages can produce a burning sensation on the palate. Alcohol is accentuated by salt and spice. For this meal, it is best to avoid wines with a high alcohol percentage. Tannin is a phenolic component that is imparted into the wines from the grape skins of red grapes. Tannins bond with fat molecules in meat to soften both the wine and meat. Residual sugar is the component of wine that is manifested as sweetness. For this meal, we are looking for wine with a hint of sweetness. The residual sugar will help cleanse the spicy, salty quality of the meat.

Red Wine - Rhone Blends, Pinot Noir, and Beaujolais
Why they work: ample fruit and acidity

2007 Dauvergne Ranvier Cotes du Rhone Villages - $12.99
"This is a wonderful representation of the southern Rhone terroir and the fantastic 2007 vintage. The aromas has enticing red fruit that carries over to the palate. It is a nicely structured wine with a hint of pepper on the finish."
2010 Domaine Fougeray de Beauclair L'Ormichal Pinot Noir - $16.99
"This 100% Pinot Noir spends 10-12 months in used oak barrels. It is delicious and easy drinking with fresh and flavorful red cherry fruit that is soft and concentrated. It has good structure with a core of minerality on the back palate. A great value wine from a great region."
2010 Dominique Piron Morgon - $19.99
"This wine has lovely concentration of pure unadulturated fruit and elegant structure. Cherry, earthy, minerals and spice will make you think you are drinking a Burgundian Pinot Noir."

White Wine - Riesling, Gewurztraminer, and Sauvignon Blanc
Why they work: good acidity balanced by residual sugar

2011 Nik Weis Urban Reisling - $9.99
"Healthy acidity meets pretty substantial sugar levels to create a wine that is off dry and balanced manifesting both good quality fruit and minerality."
2010 Lingenfelder Gewurztraminer Hare Label - $14.99
"This Gewurtztraminer is spicy, crisp, and floral bringing fourth a classic Gewurtz sweet spice of nutmeg, cinnamon, and clove backed by ample acidity and crispness with just a hint of sweetness."
2011 Claar Cellars Sauvignon Blanc - $17.99
"The palate abounds with pure, clean citrus and nectarine flavors with the perfect amount of acidity that gives it liveliness and a delicious aftertaste. There is everything to like about this Washington Sauvignon Blanc."