Irish

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Irish Guinea · Irish Cheddar · Irish Chicken +5 more Irish Guinea · Irish Cheddar · Irish Chicken · Irish Lamb Stew · Irish Food And Wine · Irish Cheddar Guinness · Irish Creme Creme Brûlée · Luck Of The Irish Potato Soup

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Irish Guinea · Irish Cheddar · Irish Chicken +5 more Irish Guinea · Irish Cheddar · Irish Chicken · Irish Flank Steak · Irish Food And Wine · Irish Cheddar Guinness · Irish Creme Creme Brûlée · Luck Of The Irish Potato Soup

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Irish Guinea · Irish Chicken · Irish Pub Salad +3 more Irish Guinea · Irish Chicken · Irish Pub Salad · Irish Food And Wine · Irish Creme Creme Brûlée · Luck Of The Irish Potato Soup

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Irish Cheddar · Irish Lamb Stew · Irish Whiskey Ham +1 more Irish Cheddar · Irish Lamb Stew · Irish Whiskey Ham · Irish Cheddar Guinness

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Irish Stew · Irish Beef Stew · Irish Lamb Stew +1 more Irish Stew · Irish Beef Stew · Irish Lamb Stew · Irish Whiskey Ham

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Irish Stew · Irish Chicken · Irish Pub Salad +1 more Irish Stew · Irish Chicken · Irish Pub Salad · Luck Of The Irish Potato Soup

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Irish Guinea · Irish Food And Wine · Irish Creme Creme Brûlée

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

Works with Irish Stew · Luck Of The Irish Potato Soup

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Irish Lamb Stew · Irish Whiskey Ham

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Austria's late-harvested whites — Riesling or Grüner Veltliner, often with the laser acid that defines the country. Sweet, but never cloying.