With St. Patrick’s Day looming on the Emerald Isle our thoughts are turning to all things Irish. What is classic Irish cuisine? And what are the perfect wine matches for contemporary Celtic gastronomy?

There was a time when boiled bacon and cabbage was considered a traditional dish to be served on St. Patrick’s Day. Nowadays I imagine there are few homes serving up such fare. Nonetheless what would be the ideal accompaniment to this long-established dish? The bacon is quite salty, the cabbage bland and the parsley sauce rich. For me a classic Burgundian Chardonnay would be a great match, with plenty of body to stand up to the bacon and parsley sauce and slight sweetness to cut through the saltiness. Patrick Javillier’s Meursault les Tillets would be my choice.

For my ideal St. Patrick’s Day dinner, however, I would look more to contemporary Irish produce such as Dublin Bay prawns to start. There is nothing quite like the succulent texture of this tasty shellfish, simply pan-fried in butter and with a squeeze of lemon. A nice crisp bottle of Chablis would do nicely, such as the Domaine Billaud-Simon. For main course I would look to Ireland’s world famous beef. If entertaining a crowd I would serve a decent roast to share or for two there is nothing easier than a lean fillet steak. I always serve a red Bordeaux with beef, my current favourites are Chateau Petit Val St. Emilion or Berrys’ Own Pomerol.

I always like to round off a good meal with a cheese board and what to serve with cheese often sparks some debate – port or dessert wine? I am happy to serve either – Berrys’ William Pickering 20-year-old tawny is hard to beat for complexity of flavour. The intense nutty flavours go well with a variety of cheeses, from soft to blue. Or if I am in the mood for dessert wine I might be reaching for a bottle of Chateau de Malle Sauternes. Slainte!