What wine with what is essentially a breakfast dish?

Some night this week I plan to have corned beef hash and poached egg for dinner. What wine would you suggest with this breakfast dish at dinnertime?

[David M. Bueker]

Riesling to cut the saltiness of the corned beef.

[Jenise]

Just about any medium bodied red wine. A southern Rhone with a little age on it would be dandy.

[Robin Garr]

I think Jenise and David are both right, but not at the same time.

For what it's worth, I've had good success with fresh, crisp reds like Beaujolais or Loire Cab Franc with egg dishes, and those ought to work and play well with corned-beef hash, too.

[Jenise]

I think Jenise and David are both right, but not at the same time.

For what it's worth, I've had good success with fresh, crisp reds like Beaujolais or Loire Cab Franc with egg dishes, and those ought to work and play well with corned-beef hash, too.

Exactly. There's no right answer; it's going to come down to what you like and what you have on hand. I would only warn against a heavy red.

Maybe I'll try a Beaujolais since I do have that on hand--not so much older southern Rhone except for some CdP that would be a little fancy for this meal.

[Robin Garr]

I would only warn against a heavy red.

I'll bet we can get a quick consensus on the wisdom of this advice!

I'd have Champagne, but I'm drinking Champagne with most everything lately.

C'mon, there's corned beef in this puppy.

BEER!

(My Irish wife made me write this. Me, I'd have a rheingau kabinett. Or even just a QbA. It's corn beef and hash, for gods sake. I mean, knocking back a couple bottles of soju with a platter of that diner special would probably even be tasty and fun. It's corn beef hash! Go nuts!)

I've always thought that the ideal "breakfast wine" would be a nice Moscato d'Asti. Will not compete too much with the wide range of flavors that will be coming off the plate, and if you need to try something else, you have not ingested too much alcohol in the experiment. Works nicely with Thanksgiving dinner as well, who wants a buzz at 2 in the afternoon, but certainly not in the morning.

We usually do Riesling, rose, or a really fresh light red with corned brisket (with or without cabbage), The egg would edge me towards Rieslng

My first choice would be a nice glass of stout. My second choice might be an Alsatian Pinot Gris or something similar.

I may end up with Riesling after all. I bought quite a few 2009 Beaujolais Cru but I don't know where they are right now. I think I have consumed a couple and not recorded such on Cellar Tracker and the others are probably all in one box buried under other more accessible boxes. Richard, although I think of corned beef hash and poached egg as a breakfast dish, I plan to consume it in the evening--thus the alcohol with it. (Although I do enjoy Mimosas at a restaurant brunch and was annoyed when in Charlotte we started brunch before noon and were not allowed to have alcohol because of the hour on a Sunday.)

Reviving this thread. Looks like Tom suggested Riesling himself for corned beef hash without the cabbage and with poached egg.

Reviving this thread. Looks like Tom suggested Riesling himself for corned beef hash without the cabbage and with poached egg.

HA! The old adage is true, I see. Memory IS the second thing to go soft as a guy ages

I don't think that I've seen corned beef since my childhood. It was one of those staple foods which kept us going in the UK during WW2, brought tinned across the Atlantic from the USA at the cost of very many sailors' lives. All sorts of recipes were devised to make it more interesting. Dried eggs and milk powder were other imported stand-bys, which may have gone into "creamed corn beef". When I first had an omlette made from real eggs after the war, I was put off by the pale colour .