Pairing with corned beef and cabbage; no beer in the fridge

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Warren Taranow
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Pairing with corned beef and cabbage; no beer in the fridge

#1 Post by Warren Taranow » March 17th, 2017, 5:51 pm

I'm serious.
Thanks
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Pairing with corned beef and cabbage; no beer in the fridge

#2 Post by Jud Reis » March 17th, 2017, 6:00 pm

Wow - that is a tough one - my least favorite meal. That cabbage is a tough match. Maybe a champagne would balance the saltiness of the corned beef and the cabbage.

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#3 Post by Dale Williams » March 17th, 2017, 6:02 pm

dryish Riesling, serve with mustard, call it choucroute

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#4 Post by Eric Ifune » March 17th, 2017, 6:06 pm

A good dry Oloroso Sherry.

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#5 Post by Jim Erwin » March 17th, 2017, 6:13 pm

Another vote for Riesling

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#6 Post by bob parsons alberta » March 17th, 2017, 6:24 pm

...aaaagh c`mon..Pinot Gris deadhorse

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#7 Post by Kirk.Grant » March 17th, 2017, 6:27 pm

Madeira, Fino Sherry, or Champagne
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#8 Post by GregT » March 17th, 2017, 7:45 pm

my least favorite meal
Mine too.

But the other day I was at Whole Foods and they had ground corned beef. "WTF", I thought to myself. So I asked the guy behind the counter and he said it was more palatable to some people that way. Then I spied some corned beef sausages and asked if they were the same thing.

"No," he said, "those sausages include ground up carrots, onions, and some other things."

"So basically they take that meal, grind it up and put it into a sausage casing?"

"Yeah," he replied. "Pretty much."

Much as I don't love the stuff, I couldn't resist. Basically a burrito is where they take everything you should eat separately and roll it in a tortilla. This took it to another level - grind up your dinner and call it sausage. So I bought a few.

Had it with a Mencia. Wasn't too bad. But maybe it was just my surprise that the sausage was edible.

But come to think of it, sherry isn't a bad suggestion.

Let us know what you end up with. [cheers.gif]
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#9 Post by M. Dildine » March 17th, 2017, 7:57 pm

No beer in fridge? Is there a 7-11 nearby?
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#10 Post by john stimson » March 17th, 2017, 9:27 pm

I just push the cabbage aside, or try not to eat it with the wine. With the meat, I actually find that a low oak sangiovese or Barbaresco works for me, although I'm one who doesn't worry a lot about perfect food and wine matches.

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Pairing with corned beef and cabbage; no beer in the fridge

#11 Post by Barry Paul Price » March 17th, 2017, 9:53 pm

Cellartracker has these wines tagged for 'cabbage and corned beef'

2009 Casa Marin Riesling Miramar
RIESLING

2009 Claiborne and Churchill Riesling Dry
RIESLING

2006 MacPhail Pinot Noir Anderson Valley
PINOT NOIR

2011 Joseph Phelps Pinot Noir Pastorale Vineyard
PINOT NOIR

1999 Vinum Cellars Syrah Vista Verde Vineyard
SYRAH
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Pairing with corned beef and cabbage; no beer in the fridge

#12 Post by Mike Maguire » March 17th, 2017, 10:55 pm

M. Dildine wrote:No beer in fridge? Is there a 7-11 nearby?
This

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Pairing with corned beef and cabbage; no beer in the fridge

#13 Post by Rauno E (NZ) » March 17th, 2017, 11:07 pm

Easy - Alsatian Pinot Gris, or a rich Gwz from anywhere
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#14 Post by David Wright » March 17th, 2017, 11:15 pm

M. Dildine wrote:No beer in fridge? Is there a 7-11 nearby?
When did 7-11 start selling drinkable beer?

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#15 Post by John O' » March 18th, 2017, 4:58 am

Pinot Noir, same color as the beef
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#16 Post by Dennis Borczon » March 18th, 2017, 5:50 am

Warren Taranow wrote:I'm serious.
Thanks
You cannot be serious. My wife is Irish and wants to eat this dish once every year. Heavily salted beef, boiled with cabbage and mashed. the potatoes are the best part of this dish. Drink Guiness...

The Irish were never known for their refined food. Bless my deceased mother-in-law, she was a saint, but couldn't produce much that was tasty pileon

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#17 Post by Michae1 P0wers » March 18th, 2017, 6:13 am

I quite like corned beef, preferably on rye with sharp cheddar and mustard. I'd typically choose beer but Riesling seems like a reasonable choice, or sherry.

As for corned beef itself it isn't really a staple of Irish cuisine, though they produced a lot for the British and American militaries. While it is true (and fair) that neither Ireland nor Great Britain are considered culinary centers, when one thinks of Irish cuisine, it is probably unfair to consider corned beef the centerpiece. Lamb, pork and fish are much more typical.

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#18 Post by Doug Schulman » March 18th, 2017, 7:43 am

I would definitely go with Riesling, but not dry. Kabinett or Spatlese or something from Alsace with some residual sugar.
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Pairing with corned beef and cabbage; no beer in the fridge

#19 Post by AlexS » March 18th, 2017, 8:09 am

Big CA Syrah.

Seriously. I usually go for Myriad & Carlisle, pretty awesome with corned beef.

Nothing really pairs all that well with cabbage though...maybe Champagne?
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#20 Post by Markus S » March 18th, 2017, 9:37 am

Who needs beer?

Eat, drink from the cellar, dance a jig, and go to bed.
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Pairing with corned beef and cabbage; no beer in the fridge

#21 Post by Warren Taranow » March 18th, 2017, 10:28 am

I went with a 2015 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett. A decent pairing, but I thought it could have used more acidity. Looking at CT, that's a minority opinion.

I personally love corned beef and cabbage once a year, and corned beef sandwiches on NY rye more often that that (can't get NY rye in Bellingham). Our brisket was purchased from and brined by Carne, a local high end butcher. It was really good.

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Pairing with corned beef and cabbage; no beer in the fridge

#22 Post by Steve Brickley » March 16th, 2018, 10:57 pm

Reviving this one. Time again.

Crazy maybe but I am thinking a beaujolais with some spice.
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#23 Post by Dennis Borczon » March 17th, 2018, 5:43 am

[beatoff.gif] Nah, try some Knappogue Castle whiskey. 12 year is fine. It will obliterate the flavors of the corned beef and cabbage (which is the best possible outcome in my book. I also had an Irish Mother-in-law.) It also makes for a fine finish to the day if you started at 8AM with green eggs and ham along with a Guinness.

Only downside is tomorrow morning you will feel like a dozen barefoot leprechauns danced in your mouth.

Excuse me, I am late for the pub....

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#24 Post by John Morris » March 17th, 2018, 6:29 am

I would approach this with a theory -- avoid tannins, seek fruit.

Moist meats often don't do so well with tannins or extracted wines. But I guess no one was suggesting cab or syrah, were they?

Where does that lead me? To German riesling, for sure, but I'd want a little sweetness -- a QbA or Kabinett, or a Feinherb. An Alsatian riesling would probably work, too, since even the fully dry ones usually have a lot of body. A German Spatlese would probably work but might distract.

I could see a California chardonnay working, too, since they can have a richness that approximates sweetness.

Among reds, I like Greg's idea of mencia, because that can be fruity and low in acid. The New World pinot suggestions sounded good, too, for the same reason.
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#25 Post by lleichtman » March 17th, 2018, 10:22 am

Alsatian whites seem to do the trick matching the saltiness but I tend to agree that the cabbage is a tough match for anything.
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#26 Post by RichardFlack » March 17th, 2018, 10:39 am

The whites suggested all sound good. For red what about Beaujolais?

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#27 Post by AlexS » March 17th, 2018, 11:28 am

John Morris wrote:But I guess no one was suggesting cab or syrah, were they?
Well... neener

https://www.wineberserkers.com/forum/vi ... 1#p2237071

But yeah, to reiterate, imo a lush CA Syrah is pretty awesome w/corned beef. Allemand? Probably not so much.
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#28 Post by NoahR » March 17th, 2018, 11:33 am

I love corned beef. Am okay with cabbage but also tend to go in the choucroute direction when i braise it and add juniper etc.

Goes great with well-aged Riesling, and have had success with less-fruity Pinot. If it’s strong and you want to just go flavor-assault mode, you could always just face-smack it with Zinfandel or even double-suplex-off-the-corner-post with Petite Sirah
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#29 Post by danupdike » March 17th, 2018, 12:31 pm

John Morris wrote:I would approach this with a theory -- avoid tannins, seek fruit.
Yes. I'd eschew oak as well.

We're going dry riesling tonight; Corned beef, colcannon (mashed potatoes & cabbage), and there's a cooked apple dish of some sort.

If red; Beaujolais Villages (simple, fruit forward) or something like Turley Juveniles might work. But I think we're staying riesling and BEER!
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#30 Post by james l moleberg » March 17th, 2018, 1:40 pm

Gruner

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#31 Post by Anton D » March 17th, 2018, 1:55 pm

Big ass Cali zin.

Young and fruity!

We are making four beefs:

We are making: 1) Sous vide wagyu corned beef 2) Sous vide regular corned beef 3) Crock pot regular corned beef 4) Instant Pot pressure cooked wagyu corned beef.

Gonna make potatoes separately. I Googled “Irish potato recipe.” The ingredients were potatoes, butter, salt, parsley. I don’t know why that struck me as humorous.

For you stout hearted souls whose delicate culinary sensibilities aren’t driven to ruin by corned beef, I wish you happy eating!

For cabbage, we wedge it, put butter up top, then 325 in the oven for a while.
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#32 Post by Brian G r a f s t r o m » March 17th, 2018, 2:00 pm

Any mineral-y white. Gruner Veltliner and Sauvignon Blanc immediately came to my mind.
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#33 Post by Anton D » March 17th, 2018, 2:05 pm

Brian G r a f s t r o m wrote:Any mineral-y white. Gruner Veltliner and Sauvignon Blanc immediately came to my mind.
Mmmmmmm, that’s nice, too!!!! :)
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#34 Post by NoahR » March 17th, 2018, 3:37 pm

Did the challenge. Feinherb riesling was best pairing. Bojo was a failure. Champagne decent.
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#35 Post by Anton D » March 17th, 2018, 3:45 pm

Noah, that is some fine empirical work!
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#36 Post by NoahR » March 17th, 2018, 4:32 pm

I am all about hypothesis testing
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#37 Post by Warren Taranow » March 17th, 2018, 5:06 pm

Harp and Guiness this year.

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#38 Post by Anton D » March 17th, 2018, 5:13 pm

In Noah’s honor, we snuck a hunk from the slow cooker and paired with a 2000 Williams Selyem Heinz Vineyard chard.

Tasted the wine first after a little air time. Lots of stone fruit without sweet components. Butterscotch was pointed out by my wife. Faint lactic acid notes. Long front palate to soft palate finish.

With the meat. The umami components of each match. The wine is acidic enough to stand up to the fat in the meat. The finish survives through a small bite of the beef.

We are pleased.

Thank you to Noah!
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#39 Post by Karl K » March 17th, 2018, 5:18 pm

Along John’s fruit no tannins vibe, I suggest Blanfrankisch.
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#40 Post by Brian G r a f s t r o m » March 17th, 2018, 6:04 pm

Noah and Anton, thank you for reporting back. [cheers.gif]
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#41 Post by John Morris » March 17th, 2018, 7:31 pm

NoahR wrote:Did the challenge. Feinherb riesling was best pairing. Bojo was a failure. Champagne decent.
My instincts told me Bojo wouldn't be so great -- particularly not cru Bojo. Maybe Dubeouf ....
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#42 Post by Steve Brickley » March 17th, 2018, 7:44 pm

2007 Chateau Musar Blanc did the trick. Thanks Noah, took your advice on my advice and skipped the bojo.
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#43 Post by Randy Bowman » March 17th, 2018, 8:22 pm

Carrie buys Corned Beef rounds and cooks them in our slow cooker. Much leaner than brisket. NO cabbage. Carrots and potatoes. Syrah/Shiraz and many Rhone wines pair very well. The Rhones and cold climate Syrahs are best when I'm using a sweet mustard, while most Shiraz and many Syrahs go well with regular mustard.
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#44 Post by Chris Seiber » March 17th, 2018, 10:59 pm

I don’t understand the hangup about cabbage. It’s a vegetable side dish, and a fairly mild tasting one at that.

If you’re having a ribeye with a side of asparagus or brussel sprouts, do you expect the wine to be a correct pairing with asparagus or brussel sprouts one a pure one to one basis? Of course not, and it doesn’t end up a problem. You just match the wine to the ribeye.

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#45 Post by AlexS » March 18th, 2018, 8:05 am

Chris, I suspect the hangup with cabbage stems in part from when it's been severely overcooked.

As for wine last night, we opened up a pair of 2012 Carlisle Syrah (Papa's & Sierra Mar) -- both were killer with the corned beef.
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#46 Post by John Morris » March 18th, 2018, 8:22 am

AlexS wrote:Chris, I suspect the hangup with cabbage stems in part from when it's been severely overcooked.
In which case any natural wine with no sulfur added will be perfect -- the skunky, cabbage aromas will match perfectly. [stirthepothal.gif]
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#47 Post by M.Kaplan » March 18th, 2018, 8:22 am

Dale Williams wrote:dryish Riesling, serve with mustard, call it choucroute
Recent tradition dictates an October Sunday family dinner under the cupola at Bofinger. Last year, we drank NV Taittinger Champagne Cuvee Speciale and Schlumberger Riesling Saering with our choucroute. Both matched well and I assume that any wine that can be happily consumed with sauerkraut, salted pork, and sausages should go well with corned beef and cabbage.
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#48 Post by Mike Maguire » March 18th, 2018, 8:33 am

An Irish red ale, an Irish dry stout
And finished up with 12 yr Redbreast cask strength that was just delicious.

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#49 Post by Doug Lee » March 19th, 2018, 1:01 pm

Went with gruner veltliner (see separate thread); went well.

Cheers,
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#50 Post by Alex Anderson » March 19th, 2018, 9:33 pm

What did you end up drinking? I'd try a Gruner Veltliner or Champagne.

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