With St. Patrick’s Day approaching I find myself feeling more PINK than GREEN. My manhood intact, sparkling and non-sparkling Rosés are calling to me big time. March 17th falls this year on a Sunday, and I love my #SundaySupper, so we have begun to plan our annual get together for friends and family. What could we do to stir things up: Corned Beef Empanadas?
As I review our options I recalled last years post; Corned Beef wine or better yet what to serve with…. and our very First Annual St. Patrick’s Day wine tasting! A lot of things have changed since then, my new career for one, but interestingly the Rosé wine came close to taking last years 2012 prize. One year later Pink is on my mind once again…..
Below is last years Corned Beef wine pairing including the winner which won by just one vote.
Happy St. Patrick’s Day & Sláinte!
Corned Beef wine or better yet what to serve with…./ Grenache, Rose, Beaujolais
Food pairing can always be exciting, traumatizing or best a learning experience. I chalked this one up to an exciting learning experience. Thank the powers that be for the internet and well-informed wine rep’s or salespeople.
My research prior to our recent 2012 St. Patrick’s Day supper led me to three varietals for our corned beef, cabbage and potatoes au gratin casserole: Grenache, Rose, Beaujolais. Our choices were:
Domaine Fontanyl Rose de Provence, Les Halos de Jupiter (Cambie) Côtes-du-Rhône 2009 [Grenache], Debeaune Morgon Belles Grives, 2009 [Beaujolais].
All three wines were easily attained locally, either as a “featured wine” or an “employee recommendation”. More importantly all were less than $15.00 each. Unplanned was the fact that all 3 turned out to be French wines.
Our original plan was to pick one varietal and go with it. But once in the store and intrigued by how each would taste with our main entrée it was decided we would pick one of each and have our very own First Annual St. Patrick’s Day wine tasting! I’m not sure our recently visited family members in Ireland would approve but they seemed to be pretty understanding when it came to drinking any type of beverage.
Luckily for me and our party of 7 none of the wines was a bust. We had 2 standouts and one probably described as not robust enough to meld with all the different meal flavors involved. Not being a big “Rose” fan I was pleasantly surprised to see how well this dry Rose in particular paired with our meal. This easily could have been the winner of the evening with 6 out of 7 of the group favoring it but then came the mostly Grenache blend. This turned out to be the true hit of the night; robust, peppery with very nice fruit aromas on the nose such as strawberry. It was close but the 2009 Les Halos de Jupiter gets our Shamrock Trophy for 2012.
I am looking forward to the next challenge, SALUD!
LES HALOS DE JUPITER 2009;
90 points Wine Spectator: “[$23 list] Sleek but concentrated, with delicious dark cherry confiture, Linzer torte and blackberry notes backed by a graphite- and black tea-filled finish. Sneakily long. Drink now through 2012. 2,000 cases made. (6/15/11)”
88-90 points Robert Parker: “An outrageous wine sourced from Visan, Cairanne and Rasteau is the 2009 Cotes du Rhone. Dominated by Grenache, it comes across like a mini-Chateauneuf du Pape. Its dark ruby/purple color is followed by boisterous kirsch, sandy, loamy soil, tobacco leaf, pepper and spice notes. Generously endowed, round, silky textured and explosively fruity, it is an enormously satisfying wine to drink over the next 3-4 years. (Oct 2010)”.
Domaine Fontanyl Rose de Provence
Crisp, Berry, Strawberry, Cherry, Light-bodied
France- Lively and fragrant, this beautiful Rose from Provence shows alluring aromas of ripe berries and dark flowers. The flavors of ripe strawberry and wild cherry are presented in a sophisticated manner that preserves the character of the fruit, but in a dry, straightforward style.
Debeaune Morgon Belles Grives, 2009
90 Wine Advocate:
Wine Advocate – Beaujolais, France – “On the nose aromas of strawberry and cherry preserve, Infectiously juicy and bright, it finishes invigoratingly and mouth watering with tart berry and salt, yet an undertone of meatiness also persists that is apt to become more prominent as the wine evolves.”
- Why do Irish Americans eat corned beef and cabbage instead of bacon for St Patrick’s Day? (irishcentral.com)