CORNED BEEF, CABBAGE, AND BEAUJOLAIS!
St. Patrick’s Day is quickly approaching and being an “Irish Wino” beer isn’t my drink of choice. So what do I generally pair with the typical corned beef and cabbage? Beaujolais. Of course I generally like to step it up a notch so nothing less than a Cru Beaujolais will do.
There are 10 areas of Cru Beaujolais (Burgundy, France) and one of my long time favorites is Fleurie. Fleurie is fairly central and the elegance and seduction that comes through in the wine from this area is remarkable.
One of my favorite Cru Beaujolais from Fleurie is Domaine Lucien Lardy “Les Roches” (the one I am enjoying right now is a 2014). It was named after the pink granite rocks showing on the sandy soil of the Fleurie appellation. This racy little wine has gorgeous aromas of ripe raspberries and blackberries with flavors of strawberry fields forever, and a hint of cherry followed by a fleshy and juicy body with soft tannins. If the aromas don’t seduce you enough, the finish will, lasting for a long time. You could drink this through 2019 and since it retails for around $20, it’s an affordable luxury. Cru Beaujolais from Fleurie is often served on the cooler side. It pairs well with red meat, poultry, grilled salmon, soft cheeses, and one of my personal favorites…a well-stocked charcuterie board! In honor of St. Patty’s Day, try a bottle with your corned beef and cabbage and enjoy the month dedicated to shamrocks and shenanigans! Sláinte! ABOUT THE WRITER
Eric McMillan, The Chicago Wino, is your source for lighthearted reviews of wine. thechicagowino.com also features links to fun tools like wine/food pairing, ideal serving temperatures, and "must try" bottles! Visit thechicagowino.com for a simple look at some complex flavors. "Like" Eric on Facebook–The Chicago Wino
