Wine and food pairing ⅩⅤ:corned beefor goose
By 2011-4-25 17:47:58
The challenge here is similar to that of matching wine with ham: Corned beef is a strong-flavored meat and very salty. For me, this calls for something fresh and fruity and not piercingly dry: A Beaujolais or Dolcetto, if you want a red, or something on the richer side, maybe an Alsatian white or Loire Chenin Blanc if you prefer a white. To test this theory, I made corned beef and cabbage by a traditional method, simmering a store-bought "corned" brisket for hours and adding cabbage wedges and potatoes toward the end of cooking, and serving it all with mustard and horseradish on the side. An Alsatian Pinot Gris with a bit of sweetness in its full-bodied flavor worked just fine.
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