With St. Patrick's Day looming on the Emerald Isle our thoughts are turning to all things Irish. What is classic Irish cuisine? And what are the perfect wine matches for contemporary Celtic gastronomy?

There was a time when boiled bacon and cabbage was considered a traditional dish to be served on St. Patrick's Day. Nowadays there probably are few homes serving up such fare. Nonetheless what would be the ideal accompaniment to this long-established dish? The bacon is quite salty, the cabbage bland and the parsley sauce rich. A classic Burgundian Chardonnay would be a great match, with plenty of body to stand up to the bacon and parsley sauce and slight sweetness to cut through the saltiness. Patrick Javillier's Meursault les Tillets fits this bill perfectly.

For your St. Patrick's Day dinner, why not try more contemporary Irish produce such as Dublin Bay prawns to start. There is nothing quite like the succulent texture of this tasty shellfish, simply pan-fried in butter and with a squeeze of lemon. A nice crisp bottle of Chablis would do nicely, such as the Domaine Billaud-Simon. For main course you can't beat Ireland's world famous beef and there's nothing easier than a lean fillet steak with a delicious red Bordeaux such as Petit Val St. Emilion or Berrys' Own Pomerol.

Round off your meal with a cheese board - with either port or dessert wine such as Berrys' William Pickering 20-year-old tawny or Chateau de Malle Sauternes. Slainte!