441363 Fri Sep 14 12:46:36 -0700 2007 18 34 Wine 0 2942199 The corned beef is boiling as I write! Having a New England Boiled Dinner tonite (Corned Beef, parsnips, potatoes, carrots, onions, beets, cabbage, rutabagas). So, er, any advice as to a wine pairing? Thanks, Moe Fri Sep 14 12:46:36 -0700 2007 18016 Big Fat Moe 1 2942564 Moe: My first two choices would be Cabernet or Shiraz. Here's the key, you want to make this the ultimate wine-friendly corned beef, correct? So... be sure to give the beef a dust of cracked black pepper, and preferably a spread of your favorite mustard... both essences very friendly to cabernet and shiraz... Now, also highly recommended, make it a corned beef and cheese by adding a thin slice, dusting or shaving of a cheese very friendly to your target wine.... If Cabernet: Aged cheddar, Gouda, or especially Provolone ValPadana or Pamresan Reggiano. If Shiraz: Pecorino Stagianato or Toscano, Parmesan, Aged Gouda, Gruyere, Comte, Appenzeller, Beaufort, Montasio or Roncal.... Aside from Cabernet and Shiraz, Zinfandel would also work and in whites you'd probably like a kabinett with it also. Enjoy :) Fri Sep 14 14:28:58 -0700 2007 2942199 42549 Chicago Mike 2 2942589 There are a lot of different kinds of wine made from cabernet. I think the sweetness of the vegetables would clash with most. An exception might be the ones from Yellowtail and its competitors, if you like that stuff, thanks to the residual sugar. A less expensive shiraz (i.e. Australian syrah) would probably work. The Rosemount grenache-shiraz might match nicely. Fri Sep 14 14:35:43 -0700 2007 2942564 11369 Robert Lauriston 2 3496621 Mike, I'm usually very broad-minded about food, and like to experiment, but try as I might I can't picture the dust of pepper and the spread of mustard....... during cooking or after??? The corned beef is being boiled, often in beer, and is usually cooked with peppercorns in the brew already. Pepper and mustard after cooking, well that's different........ mustard, of course, pepper to taste (maybe). Adding cheese??????????? That's got my interest! Doesn't sound much like a New England Boiled Dinner anymore. I'm just really curious as to how much you would change a classic dish to make it friendly to a specific wine. Why not just leave the dish as it was meant to be? Couldn't the the pairing still be with a fruity red with enough acidity to deal with the fat and saltiness of the corned beef (Zin probably, as you suggest). Or a Gewurztraminer or Riesling (I agree with you). Sat Mar 15 17:36:28 -0700 2008 2942564 11405 Midlife 1 2942614 That's really a tough one due to the saltiness of the beef and the sweetness of the vegetables. I'd probably go with an off-dry, fruity, not too fancy Alsatian or German white. Fri Sep 14 14:42:08 -0700 2007 2942199 11369 Robert Lauriston 2 2942630 I agree with the alsatian white, or another way to go entirely, would be a cru beaujolais, such as a Morgon. the '03s are drinking wonderfully or an '05 would work with the sweet veg's and the beef as well. Fri Sep 14 14:49:21 -0700 2007 2942614 106255 chazzerking 3 2944027 Oh yeah, I meant to suggest that as well. Sat Sep 15 08:47:58 -0700 2007 2942630 11369 Robert Lauriston 1 2943135 I'd go with an Alsace riesling, Alsace pinot gris or a full bodied ale. IMO, pickled meat, parsnips and cabbage do not pair well with red wine. Fri Sep 14 18:22:51 -0700 2007 2942199 97345 Vinny Barbaresco 2 2943277 Thanks to all. I popped the cork before I got these suggestions. Went with a Burgess '01 Merlot which tasted great. The vegetables were boiled in the corned beef broth and sprinkled with fresh thyme. Had both horseradish and grainy mustard with the meat. Next time I'll give your tips a shot. Moe Fri Sep 14 19:27:25 -0700 2007 2943135 18016 Big Fat Moe 1 3496147 Some people coming over tonight. My version of the boiled dinner tonight has corned beef, onions, carrots, cabbage, potatoes... For the pairing- I have some rieslings and pinot gris to chose from, so I am feeling okay there. I'll also have guiness and heineken for the beer inclined. Red wines... that is stumping me. Certainly I can pull out and try a merlot as Moe suggested. Any other red wine thoughts??? Sat Mar 15 14:18:31 -0700 2008 2942199 153308 souvenir 2 3496158 Oops, forgot to include that I don't see the earlier cab or shiraz suggestions as working with the corned beef, unless extremely fruit-forward (to balance the seasoning), which was not the way I was thinking. Sangio? Barbera? Is that weird? Sat Mar 15 14:23:33 -0700 2008 3496147 153308 souvenir 3 3496634 I would be very careful about pairing a Cab, Syrah, Barbera, and Zin with a NE boiled dinner. Because it is boiled the flavors are more delicate unlike if it were roasted. And if you are using condiments such as horseradish or mustards, I think an Alsatian or German white would pair quite nice and also a dry crisp rose' would also work. And if you must-must-must go red, then the very most - a pinot noir. Sat Mar 15 17:43:41 -0700 2008 3496158 91889 Walla2WineWoman 4 3496671 Agreed. Something with some fruit and sweetness to cut the vinegar of the corned beef brine. Sat Mar 15 18:01:01 -0700 2008 3496634 171290 Paul Weller 5 3497950 I don't know why a rose didn't come to mind until W2WW mentioned it. Instead of a red, opened a sparkling cava rose of pinot noir that went quite well. It was my first time making a NE boiled dinner... I guess by definition you shouldn't try to get away from the saltiness, but I think for my second try some time in the future, I am going to reduce the overall salt and brine impact. Thanks for the suggestions! Sun Mar 16 10:01:20 -0700 2008 3496671 153308 souvenir 6 3498333 I'm a little late to the party -- especially since the party's over! I would have suggested a Rose right off the bat, and a Rose bubbly. Glad to hear that's what you wound up with. Also, if you dared to enter into the red zone, a 100% grenache/garnacha. Nothing heavier or it will overwhelm the dish's flavors. The pairing could go more towards red, as W2WW said, if the beef were roasted and had that depth of flavor that comes from roasting. The prep method does have a great deal of influence on the wine selection. Another consideration because of the salt (brined corn beef): low alcohol. Salt accentuates the perception of alcohol. That's a strategy right there for reducing the saltiness, along with rinsing the corned beef several times, even soaking it, and increasing the number of potatoes. Sun Mar 16 12:40:20 -0700 2008 3497950 18222 maria lorraine 7 3500855 Interesting... thanks! Not too late as it turns out. After conversation/post-mortem discussion with friends last night, I am motivated to make another version tonight, in order to compare the differences. I am going to try a mildly seasoned brisket to compare to the strongly spicy round cut that was Saturday's version. Do you think I should rinse even the mildly seasoned version? It may be my imagination, but yesterday and even today, I feel like I still have a dehydrated salty taste on my tongue from Saturday night. (sorry CH moderators, I know this may seem to be veering towards a Home Cooking post rather than a Wine post, but for me it's all about trying to make a successful, tasty pairing) If I decide to open a red tonight, I will factor in alcohol content among my garnacha and pinot options. After the earlier comments, I was thinking of Domaine Chandon's Pinot Meunier as an option (still, not sparkling), but I just looked up the alcohol content and it is 14%. Mon Mar 17 10:23:39 -0700 2008 3498333 153308 souvenir 8 3500930 I'd still rinse...especially with your reaction from the first go-a-round. The Pinot Meunier is a lovely wine, but perhaps still a bit "big", and at 14%, perhaps a bit too much alcohol also for this dish. My advice would be to save it for another occasion when you might enjoy it more and it would be more compatible with the food. Have a nice St. Patrick's Day. Mon Mar 17 10:43:07 -0700 2008 3500855 18222 maria lorraine 9 3501064 Thanks for the quick response. I will go ahead and rinse. Hope you have a nice one too! Mon Mar 17 11:17:36 -0700 2008 3500930 153308 souvenir 6 3501260 Put me down with the white wine guys for this dish. Cab/Merlot/Shiraz for corned beef? Glad you found the Merlot to go with - I can't see it. Mon Mar 17 12:07:44 -0700 2008 3497950 26666 FrankJBN