You’re a wine drinker, but you’re unsure what will pair with your Saint Patrick’s Day feast of Corned Beef and Cabbage. The Wine Spectator’s Dr. Vinny suggests pairing the salty-fatty goodness that is Corned Beef with a light-bodied fruity red wine, such as a Beaujolais or Grenache. If you prefer white wine, Dr. Vinny recommends an Alsatian Pinot Blanc or a dry Riesling. Dr. Vinny also gives some advice to you beer drinkers: although Guinness seems the obvious choice, Dr. Vinny recommends trying Kolsch, which will help to counteract the heaviness of Corned Beef.
Have your own wine question, simply ask the Doctor:
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