St Patrick's Day quandary

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Peter Creasey

Peter Creasey
After pondering quite a while on what wine to serve with Guinness Beef Stew, I finally defaulted to Serca Single Vineyard Gran Corte. Hopefully, the make-up of Cabernet Franc, Malbec, and Merlot will work for us with St Patrick's Day dinner.

We'll see.

. . . . . . Pete
 
originally posted by Peter Creasey:

What wine are you contemplating?

. . . . . Pete
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good question. after last night, maybe just water or iced tea.

the stout has such a dominate flavor I'm not really sure what to pair it with. I might drink stout or ale. I'm not huge fan of still wine and soup which stew kinda is. would. like some bubbles to contrast the liquid aspect of the dish but I cant imagine a bubbly wine that would work with this dish.

what are you thinking?
 
Bill, you and I are totally on the same page; thus, my difficulty figuring out what wine to serve. No way for a bubbly or white (and most reds?). I served...

Serca Single Vineyard Gran Corte '16 -- Inky red, ample variety of aromatics, balance of finesse and strength sufficient to "deal with" the dish, probably as good of a choice as I could make from my cellar.

Paired fine with Guinness Beef Stew and Irish soda bread.

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. . . . . . Pete
 
sounds good to me.

I just uncorked a Dashe Florence vineyard Zin 2017. We'll see how it goes.

Did you use the New York Times recipe?
 
I'm surprised I didn't consider a Zin. Good choice on your part.

And, yes, JoAnne used the NY Times recipe except added pearl onions which worked ideally. I would have preferred a bit less brown sugar, but she liked it as prepared. Hope you had Irish soda bread as it finished the equation nicely.

. . . . . Pete
 
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