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Wine Pairings for the Week of August 1st, 2016


Each week, Wine Specialist Sarah Pierre brings you suggestions to complement your PeachDish meals. Sarah is one of the owners at 3 Parks Wine Shop in Glenwood Park, Atlanta. She paired up with the team of The Shed at Glenwood and The Pig and The Pearl and opened 3 Parks in 2013. Prior to opening the store, she spent most of her career working and managing notable restaurants in Atlanta and New York City. Sarah selects all of the wines that are offered at 3 Parks Wine Shop and also assists in pairing wines for local events and dinners throughout Atlanta.

Kevin Gillespie's Stuffed Tomatoes with Savannah Red Rice

Kevin Gillespie’s Stuffed Tomatoes with Savannah Red Rice & Creamed Shrimp

Verdicchio - A dry Italian white is the way to go with this meal. This acidic white is light and will not overpower the dish, while pairing perfectly with the shrimp and tart tomatoes and balancing and cutting through the savory cream sauce. Suggestion: Andrea Felici Verdicchio, Marche, Italy

Off the Cobb Cobb Salad

Off-the-“Cobb” Salad

Gruner Veltliner- Gruner is a go-to salad wine pairing. It is extremely versatile in holding up to the acidic vinaigrette as well as the proteins in the salad. Also, this wine has a slight herbaceous note that pairs with the green ingredients in the dish. Suggestion: Biohof Pratsch Gruner Veltliner, Austria

Orecchiette with Yellow Wax Beans, Sungold Tomatoes, and Roasted Garlic

Orecchiette with Yellow Wax Beans, Sun Gold Tomatoes & Roasted Garlic

Rosé - All I can think about while eating this garlicky, fresh and light pasta dish is sitting along the Mediterranean in the South of France, drinking a crisp glass of Rosé. A dry, refreshing glass of Rosé will allow all the delicate ingredients in this PeachDish to shine. Suggestion: St. Pierre Rosé, Cotes du Provence, France

Sauteed Summer Squash and Grits with Spicy Green Tomato Salsa

Sautéed Summer Squash & Grits with Green Tomato Salsa

Sauvignon Blanc - Match the herbaceous, minty notes of the green tomato salsa with similar characteristics that you’ll find in a glass of Sauvignon Blanc. The natural acidity of the green tomatoes will also mirror and thrive with the Sauvignon Blanc. Suggestion: Petit Clos Sauvignon Blanc, Marlborough, New Zealand

Sauteed Catfish with Green Beans and Spoon Bread

Sauteed Catfish with Spoon Bread & Buttered Green Beans

Verdejo - This lemony, mineral-driven, acidic white will be great alongside a dense, flaky fish like catfish. If Verdejo isn’t accessible to you, grab a bottle of your favorite Sauvignon Blanc preferably Sancerre. Suggestion: Vina Altamar Verdejo, Rueda, Spain

Eggplant Provencal with Saffron Rice

Eggplant Provencal with Tomatoes, Peppers & Saffron Rice

Chianti - Stay true to the saying “acid loves acid” when pairing wine with this dish. Tomatoes are high in acid and so is Chianti. Sauted eggplant, aka melanzana in Italian, also pairs well with Chianti. Suggestion: Melini, Chianti DOCG, Tuscany, Italy

Beef and Mushroom Blended Burger with green beans- Blended Burger Project

Beef & Mushroom ‘Blended Burger’ with Spicy Snap Beans

California Cabernet - Go with a classic pairing! With heavier toppings on the burger stick to richer and bolder reds. Suggestion: Uppercut Cabernet, Napa Valley, California

Summer Harvest Rainbow Roll with Once Again Sun Butter Dipping Sauce

Summer Harvest Rainbow Roll

Oregon Pinot Noir - The ever so versatile Pinot Noir will pair perfectly with these rainbow rolls. The earthiness of an Oregon Pinot will work nicely with the vegetables. Suggestion: Love Oregon, Willamette Valley, Oregon

Tomato Pie with Vidalia Onion and Herbed Chicken Breast

Tomato Pie with Vidalia Onion & Herbed Chicken Breast

Italian Pinot Grigio- Pair tomato pie with a crisp and acidic Pinot Grigio. The wine will hold its own to the acidity in the tomatoes and showcase the true flavors of the dish. Suggestion: Ornella Molon Pinot Grigio, Venezia DOC, Italy