Make Mine An Irish…Meal

    As St. Patrick’s Day is here once again, there’ll be gatherings of all types and sizes to celebrate the day. I thought it would be a little bit of a departure to focus on Irish food first, then the wines that would complement them.

    Try starting off with some Irish Egg Rolls –here’s what you’ll need to make eight of theses beauties:

    4 ounces chopped corned beef; 1 cup shredded steamed cabbage;1 cup diced cooked potato; 1 cup shredded carrot; 1⁄2 cup thinly sliced onion; salt and pepper, to taste; 8 egg roll wraps; 1 1⁄2 quarts oil (for deep frying, or less if you want to just pan fry)

    In bowl, mix together corned beef, cabbage, potatoes, carrot and onions. Season with salt and pepper to taste. Lay the egg roll wrappers on clean dry surface a few at a time. Place about 1/2 cup of filling into center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal. Fry rolls a few at a time, turning as necessary, for about 5 minutes, or until golden. Remove from hot oil and drain on paper towels.

    Try some Riesling with this dish; I suggest Dr. Hermann Dr. H. Riesling, 2017, Mosel, Germany, ($17.99). This wine is a light yellow-green color. On the nose, it offers notes of herbs and stone fruits. Sweet, fresh and fruity on the palate with a lively acidity. This wine is ideal for spicy food, especially spicy Asian cuisine, but but especially for Irish spicy food!

    Another great wine for this dish is Gradis ‘Ciutta Pinot Grigio, 2017, Colli, Italy ($22.99). The Wine Buying Guide says, ”The Gradis’ Ciutta Pinot Grigio 2017 is a lively and sophisticated white wine. This wine is perfect for enjoying on a relaxing evening at home or for taking to a friend’s party. It is excellent on its own, as an aperitif, or with a variety of light foods. A jewel-bright pale yellow in the glass, this white wine shows aromas of peach and ripe apples, with hints of more savory tones (think vegetables or tomato leaf). These savory notes continue onto the palate, which is plummy and nicely balanced. I agree and so will you and your guests.


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