what to open with corned beef?

We cooked up a large corned beef a few days ago and will have our 3rd meal of it tonight with fried cabbage. I have opened a Napa Cabernet previously and thought it O.K. but not a match made in heaven. Although well-rinsed the corned beef is still slightly salty. I'm thinking a dry full-bodied Gewurztraminer from Alsace or Alto Adige. Any other ideas out there?

I almost always open a dry to just-off dry Riesling (Alsace, trocken/halbtrocken/feinherb, Kab) with cb.
It's done fine with rose and bubbly as well. Light/low tannin if it has to be red

Too late. I went back to a 2008 Vine Cliff Rock Block Cabernet. It went just fine but still not " just right". The cab. was full of cassis and a full spicey character and maybe 5 years from peak. Very nice! abv of %14.7

As they say on the UK forum..if in doubt Pinot Gris .

I would have voted for a beer