Many members of Team Bottlenotes have lived in Chicago or spent significant periods of time there. So, when we think of St. Patrick’s Day, we think of the Chicago River being dyed emerald green, pubs overflowing with celebrants clad in green t-shirts, hats, buttons, and/or boas, with pint glasses proudly in hand.

If that’s your version of St. Patrick’s Day anywhere in America, we have some great St. Patrick’s Day beer recommendations for you in the Weekly Pint. Check them out at www.weeklypint.com!

If you prefer a tamer or more wine-driven celebration, then we recommend buying, ordering, or making corned beef and cabbage this St. Patrick’s Day (see the Food Network’s recipe here), and pairing it with the wines recommended below.

And, as the Irish say, “May your pockets be heavy and your heart be light, may good luck pursue you each morning and night!”

White Wine Recommendations for Corned Beef and Cabbage

The beauty of corned beef and cabbage is that the beef infuses the stewed cabbage with its rich flavors. The challenge is that cabbage, being a cruciferous vegetable, is very challenging when it comes to wine. The good news is that this dish lends itself to full and lush whites that are robust enough to stand up to the meat, with enough vibrant acidity and floral overtones to complement the cabbage.

Pinot blancs from Alsace, France, or Alto Adige, Italy, or the Willamette Valley of Oregon, are perfect white wines for this dish.

Daily Sip Pinot Blanc Recommendations for Corned Beef and Cabbage:

Lucien Albrecht Pinot Blanc 2010 (Alsace, France) $12. Find it here.

Harper Voit “Sunnyside Vineyard” Pinot Blanc 2010 (Willamette Valley, Oregon) $17. Find it here.

Cantina Terlano Pinot Bianco 2010 (Alto Adige, Italy) $19. Find it here.