Also known as Mulligan Stew and something of an American-Irish hybrid, the central ingredients of this hearty, steaming dish include beef, cubed potatoes, celery, carrots, onions, and, if you wish, a can of Guinness! Easy to make, the rich, simmering flavors and textures of this wholesome, winter dish call for a wine that’s a match in robustness. A classic Left Bank Bordeaux is the perfect partner for this flavorful stew. We’ve picked Lafite Rothschild for its pure, sleek cassis and tones of black fruit preserve, savory bay leaf, and black tea tones. Precise with a great tannic structure, this iconic French red enhances the earthy, tasty character of an equally iconic Irish dish.

What nails it?

In a word, tannins! Powerful but elegant in its robe of smooth, concentrated fruit, the structure of this wine and its intense flavors go toe-to-toe with Irish Stew. A chunk of lovely, crumbly Irish soda bread with its slightly tangy notes adds the finishing touches to this pairing.

Being an island, the cuisine of the Emerald Isle naturally features a ton of seafood with many an inventive recipe being perfected in Irish kitchens over the years. This delectable fish dish includes the smoky richness of bacon, the delicate sweetness of cider, and the creamy, mildly sour notes of crème fraîche all drenching fresh, briny mussels. The ideal wine for such a smorgasbord of textures and flavors is a Blanc de Noirs Champagne like Cedric Bouchard, Roses de Jeanne Les Ursules. Lively layers of pear, mandarin, and stone fruit mingle with signature hints of freshly baked bread and pastry cream in a rich, fleshy, harmonious sparkling wine lifted by fresh acidity.

What nails it?

The Pinot Noir grape adds depth to match the savory bacon hints while the creaminess complements the velvety feel of the dish and the wine’s tartness cuts through its lush texture and flavors.

Call it a fadge, griddle cake, or boxty, the Irish farl is simple yet scrumptious and versatile enough to be served from breakfast to supper as a snack or meal. Potato cake farls are crispy, golden, and tasty and, topped with smoked salmon and cream cheese, burst with creamy, smoky, savory tones plus contrasting sensations. What could go better with such a medley of pleasing saline tastes and crackling, velvety textures than a vibrant Champagne? Our choice is Egly-Ouriet, Brut Millesime, a bubbly with just the right balance of richness and finesse, displaying an orchard fruit core, honey, fresh bread, and a delicate mousse all supported by lively acidity.

What nails it?

The freshness of the champagne offsets the creamy crispiness of the farls, salmon, and smooth cheese while its buttery, bready notes complement this dish’s earthy, smoky notes.

More fare from the sea, in this recipe we see haddock paired with another mouthwatering Irish potato dish: Colcannon. If you’re looking for a new way of preparing mash, this smooth and buttery potato dish with cabbage (or Kale), and scallions is just the thing. When topped with smoked haddock, this dish displays creamy flavors and textures, mild sweetness, a touch of tanginess, and briny, smoldering notes thanks to the preparation of the fish. This array of flavors and textures is crying out for an aromatic white like Georges Vernay, Condrieu Coteau Vernon. Precise yellow and exotic fruit, fresh and candied citrus, spicy notes, and hints of tobacco all blend softly together in a full, layered Viognier that closes with an appealing lift of gentle bitterness.

What nails it?

This Condrieu offers just the right intensity of contrasting and complementing flavors to pair like a dream with this earthy, creamy dish while its viscous mouthfeel stands up to the rich texture of the potato and the dense, savory flakiness of the haddock.

Everyone likes to make their own version of apple pie and the Irish are no exception. Packed with tart Bramley apples that contrast with the warmth of baking spice like cinnamon and nutmeg, what sets the Emerald creation apart is a splash of Irish whiskey that adds depth and heartiness to the fruit mixture. The tangy, sweet filling is balanced by a buttery, flaky pastry with a delicate savory hint in its layers. What this hearty dessert needs is an equally sweet and textured wine like Extravagant Doisy Daene. This Sauternes is packed with notes of grilled pineapple, tangerine, candied orange peel, honey, and warming spices like ginger in a deliciously syrupy body with fresh acidity.

What nails it?

While rich with spicy fruit flavors and unctuous in mouthfeel, this dessert wine boasts a balancing wash of tartness that gives an impression of lightness. It balances the medium density of the apple pie perfectly while its core flavors complement those of the tart and its energetic acidity cuts through the buttery flakiness of the crust.