Saint Patrick’s Day brings to mind images of shamrocks, green top hats, and Irish flags, with the sounds of celebration, Celtic music and clanking pint glasses in the background. This festive day- which honors the most notable patron saint of Ireland- has traveled far and wide from its European roots. Today it is celebrated all over the world, in more countries than any other national holiday.

Of all the things that come to mind when we think of St. Patrick’s day, few things are as prominent as food and libations. The holiday conjures up the sights and smells of corned beef and cabbage; bangers and mash, and traditional Irish stew. Whether going out to an Irish restaurant, an Irish pub, a brewery, or celebrating at home, food and drink will certainly be at the heart of the festivities. Each of these traditional Irish meals has a perfect partner in wine. Here are some of the best wine and food pairings for St. Patrick’s Day.

Corned Beef and Cabbage

Michael Asimos Corned Beef and Cabbage

It’s hard to think about St. Patrick’s Day without thinking about Corned Beef and Cabbage. Most people would recognize this as a staple of traditional Irish foods. This is actually a myth. Today’s corned beef and cabbage was adapted from bacon and cabbage, a traditional Irish dish.

Beef was considered a luxury in Ireland and it was expensive and hard to find. The Irish raised cattle but primarily for dairy products. Pigs, on the other hand, were a very common food source, lending to popular dishes like bacon with cabbage, pork pies, bangers and mash, and baked ham with cabbage.The best wine pairings for corned beef and cabbage are Cabernet Franc, Cabernet Sauvignon, and Pinot Noir.

Irish Stew Mike Asimos Irish Stew

This is a very popular folk dish that goes all the way back to the Gaels in 7th Century Ireland. The early Irish began to stew their meats when the production of bronze cauldrons began in that era. Because this is a folk dish, hundreds of years of age, there are many variations. It was traditionally made with lamb or mutton. Today, it is often served with beef, potatoes, carrots, onions, and parsley. The best wine pairings for this meal are Cabernet Sauvignon, Merlot, or for the daring: an Italian Aglianico.

Bangers and Mash Mike Asimos Bangers and Mash

This dish can be made with pork, beef, or lamb. It consists of flavored sausage over mashed potatoes, often with onion gravy over top. This dish is often seen with peas or fried onions as well. It’s curious name dates back to World War I when there was a food shortage in the British Isles. To compensate for the shortage, sausages were made with water and fillers like dried bread. When the sausages were cooked, they would heat up and burst, giving them the moniker “bangers,” that has stuck with ever since.

The best wine pairing for bangers and mash is Syrah, also known as Shiraz. Australian Syrah has a bold, fruity flavor that goes particularly well with potatoes. Rhone Syrah also goes well with the dish.