Wine 101: Another perfect pairing

By: Scott Reis, Resident Writer

When it comes to culinary matchmaking, pairing a sophisticated French Côtes du Rhône with a rustic Irish beef stew is like a French aristocrat crashing a pub brawl—unexpected, a little brazen, but sure to lead the chorus of “Danny Boy” before dinner is done.

A classic Côtes du Rhône red is typically a “GSM” blend—Grenache, Syrah, and Mourvèdre—a combination with ancient roots dating back to Roman times. This trio has inspired winemakers from France’s Southern Rhône to Spain’s Priorat, Australia’s Barossa Valley, and California’s Central Coast.

Grenache brings the party with its ripe, jammy red fruit; Syrah contributes depth and that iconic crack of black pepper that complements the seasoning of a traditional Irish stew; and Mourvèdre ties it all together with earthy structure and spice. The result is a wine that’s medium-bodied and generous without taking it too seriously—much like your slightly boozy best buddy.

While a Bordeaux or Burgundy might lecture the stew on lack of refinement, Côtes du Rhône just pulls up a chair, rolls up its sleeves, and dives right in. It’s the perfect pairing for that thick, savory gravy and slow-cooked beef.

So go ahead—pour a pint of Guinness into the pot and pull the cork on a bottle of Delas Côtes du Rhône.

May our glasses be generous, our opinions refined and our memories discreetly edited by good wine.

— Irish Blessing