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Food and wine pairing

Irish stew

Photo de jeffreyw (CC BY 2.0)
https://www.flickr.com/photos/jeffreyww/13393166514/

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Synonyms

  • Stobhach gaelach

See also:

  • Irish stew d’agneau
  • Irish stew de bœuf

This dish pairs well with 16 drinks :

Beaujolais rouge

Beaujolais rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
Prefer a pairing with a wine aged 1 to 2 years old.
>dish info

Bourgueil rouge

Bourgueil rouge
Still red wine(s)

Serve at 14-17°C or 57-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Brown Ale

Brown Ale
Beer(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months.
>dish info

Cabernet d'Anjou

Cabernet d'Anjou
Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.
>dish info

Chinon rouge

Chinon rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 5 years old for the terraces, 15 to 30 years old and more for the hillside vineyards.
>dish info

Côtes de Bourg rouge

Côtes de Bourg rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 8 years old.
Prefer a pairing with a fruity wine with soft tannins.
Prefer a pairing with a wine over 4 years old.
>dish info

Côtes de Provence rosé

Côtes de Provence rosé
Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
>dish info

Côtes du Rhône rouge

Côtes du Rhône rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
>dish info

Dark lager

Dark lager
Beer(s)

Serve at 06-10°C or 43-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months.
>dish info

Dry stout

Dry stout
Beer(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months.
>dish info

Fronsac

Fronsac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Graves blanc

Graves blanc
Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
>dish info

Haut-Médoc

Haut-Médoc
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 15 years old.
>dish info

Irish red ale

Irish red ale
Beer(s)

Serve at 07-09°C or 45-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.
>dish info

Stout

Stout
Beer(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
>dish info

Vinsobres

Vinsobres
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
>dish info