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Corned Beef, Cabbage and Wine

March 15, 2013

Lachini Vineyards, Oregon St. Patty’s day dinner has been a tradition in my family since I was a wee lass.   Veering off course a bit from my very Irish family’s tradition of boiled corned beef  my version is a corned beef and cabbage that is oven baked.    And now where there is beer there is wine!    An Irish tradition hailing back to the 1600’s and the Flight of the Wild Geese.

Oven Baked Corned Beef and Cabbage:

Here is a recipe from PCC Market.  http://www.pccnaturalmarkets.com/pcc/recipes/oven-baked-corned-beef-dinner    I like this recipe because it is basic, simple and one that you can add your own Irish flair by adding a pint of Guinness (or beer of choice) to the baking water.

Wines that pair well with Corned Beef and Cabbage:

Bordeaux (Forgeron Cellars, Walldeaux)

Syrah  (Matthews Cellars  ’10 Syrah)

Cabernet Sauvignon (Va Piano Vineyards ’09 Cab.)

or

Pinot Noir (Lachini Vineyards)

and if you crave a white wine go German with a Riesling (Patit Creek ) or Gruner Veltliner.

Erin Go Bragh!

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