Happy St. Patrick's Day! Of course having just a bit of Irish in my heritage, I still use this holiday as an excuse to stink up my house with aromas of corned beef and cabbage, because it's so delicious! But what wine to serve with it? I'll admit my usual go to is a nice dry rose, but I didn't have any available, this being technically still winter, so I've decided to open a wine I picked up in the Finger Lakes of New York on my summer vacation. The 2021 Inspire Moore Winery "Change" Blaufrankisch is a pure example of the varietal, that they espouse as their go to wine for barbecue (and I don't disagree) but let's see how it stands up to corned beef!
.jpg "2021 Inspire Moore Winery \"Change\" Blaufrankisch")
The wine is a very light garnet color in the glass, edging ever so close to rose, but still distinctly red. A gentle swirl reveals aromas of earthy tar, strawberry, sweet cherry and smoky oak. Take a sip and you are treated to a rush of tart cherry, oak and a bit of funk that transitions easily to some notes of dusty limestone and earth midpalate. The tannins are ever so smooth, aiding the soft dry finish with a reprise of acidity at the end.
.jpg "Corned beef, cabbage, red potatoes and carrots")
Overall, I would rate this wine a solid 8, as it's an ideal light red wine for a St. Patrick's day dinner, that's also a pleasant departure from the standard fare of Pinot Noir. This wine would be excellent with barbecue, burgers, tacos or pizza, the perfect midweek wine and it was a terrific value at just $20. Tonight, I am enjoying this wine with my traditional corned beef, cabbage, red potatoes and carrots. Cheers!
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