Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Dear Dr. Vinny,
What's the best wine to serve with corned beef?
—Ed S., New Milford, N.J.
Between the salty-fatty yumminess typical of corned beef, and the usual bay leaf and peppercorn flavoring, I'd vote for a light-bodied, fruity red like a Beaujolais or Grenache. On the white wine side, I'd suggest something along the lines of an Alsatian Pinot Blanc or maybe a dry Riesling.
Let me throw in some free beer advice too. Personally, I'd be tempted to reach for a Guinness, but I checked in with my beer-expert friend, and she told me nothing would slake my thirst like the crisp, refreshing style of beer known as Kolsch. She said it has "almost hyperactive carbonation, and an excellent counterpoint to the heaviness of corned beef, colcannon and Irish soda bread" that she knows is sure to be stretching my waistband on St. Patty's Day.
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