BEAUJOLAIS / OCCASIONS

SLÁINTE! BEAUJOLAIS MEETS A SAINT PATRICK’S DAY FAVORITE


At first, it may seem like the French and the Irish have little in common, but the two peoples have been allies for centuries. Evidence of their friendship can be found in French culture every day. Take for example Hennessy Cognac, which was founded by Irishman Richard Hennessy in 1765, or Paris’ Avenue MacMahon, named after Patrice MacMahon, French President from 1873 to 1879 of Irish descent.

So it’s no wonder they share the passion for food and drink, and no wonder their cuisines pair splendidly. The recipe below is a celebration of Franco-Irish relations: Daniel Boulud’s Corned Beef and Cabbage. And if you’re not in the mood for Guinness, Wine Spectator’s Dr. Vinny recommends pairing the dish with crisp Beaujolais. Food and wine writer John Fischer agrees.

“Corned beef is salt cured, and parsnips, turnips, and carrots have mild sweetness,” says Fischer. “[Beaujolais] is tart enough to overcome the saltiness in the food and low in tannins. Remember, tannins become accentuated by salty foods.”