PeachDish – Wine Pairings for the Week of December 7th, 2015
December 03, 2015 by Sarah Pierre

Wine Pairings for the Week of December 7th, 2015

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.


Sauteed Swiss Chard with Tagliatelle Pasta, Blue Cheese & Walnuts

Cabernet - Blue cheese needs to be paired with a sweeter wine like a port or a dessert wine. For this dish, we’ll skip the sweet wines that are to be consumed in tiny portions and suggest a glass of Cabernet from Paso Robles. The wines tend to have much more fruit concentration and ripeness. You should be able to find a bottle of Broadside Cabernet at your local wine retailer.

Riesling - A chilled glass of riesling will be a great partner for this dish -mainly with the blue cheese- but also will pair with the earthy, nutty components of the dish. Suggestion: Tarrica Wine Cellars Riesling, Central Coast, CA


Orange-Glazed Turkey Meatballs with Ginger Sweet Potatoes & Roasted Broccoli

Viognier - Viognier pairs well with dishes that have sweetness (such as glazed meats) and dishes that have fruit incorporated in them. It also is a great pairing for dishes that have spiciness which is what the ginger adds to this meal. A new world style Viognier would be perfect. Suggestion: Idle Cellars Viognier, Sonoma, CA


Roasted Salmon Filets with Celery Root, & Pear

Pinot Noir - You’ll want a softer style wine that pairs with the earthy greens and herbs as well as the touch of sweetness and crunch that the pears will contribute. And as a pairing rule of thumb - salmon and Pinot Noir will always be a brilliant pairing. Those two really work well together. Suggestion: Roco Pinot Noir, Willamette Valley, Oregon

Chenin Blanc - You’ll be really excited with this pairing. The acidity of the wine and the expressive fruit notes, including pear, peach and citrus, are on point for this dish. Suggestion: Protea Chenin Blanc, South Africa


Nicole Taylor’s Wild Rice Pilaf with Cranberry & Pecan

Gamay - A glass of Gamay with this fall-inspired wild rice dish is really the way to go. Gamay, the primary grape varietal of Beaujolais and also grown in the Loire Valley, has notes of cranberry, raspberries, sour cherry, stone/chalkiness, and a hint of earth. Suggestion: Chateau de Pizay Morgon, Beaujolais, France

Seasonal Menus


Zeb Stevenson's Chicken & Dumplings

Pinot Noir - An earthy Pinot Noir will hit the spot. You’ll want to find a red wine that has a nice amount of acidity that will cut through the delicate richness of the soup and the dumplings. The wine is also light enough to really allow all of the flavors and ingredients in the soup to be expressed. Suggestion: Nicolas Pinot Noir, France

Châteauneuf-du-Pape Blanc - This Southern, creamy soup can stand up to a full bodied white wine. If you can find a Châteauneuf-du-Pape Blanc at your local wine shop, you might have a new white wine go-to. The wines are full and rich in texture with spice and fruit jumping out of the glass. Enjoy a glass with this Southern classic! Suggestion: Mont Redon Châteauneuf-du-Pape Blanc, Rhone, France


Sweet Potato & Chard Risotto with Parmesan, Rosemary & Nutmeg

Sangiovese - Look for an IGT Sangiovese/Chianti which you can identify by looking at the white regulation label on the neck of the bottle. The wines tend to be less complex and more fruit forward.

Albarino - The Spanish white grape varietal, Albarino, exhibits lots of warm mandarin and floral notes that will pair well with the nutmeg and the sweet potatoes. There is minerality present in this wine for the parmesan cheese, and of course, acid is your friend and is perfect for a creamy risotto.


Mustard Greens & Tasso Potlikker with Noodles

Dolcetto - This Italian red grape varietal grown mainly in Piedmont, Italy means “little sweet one,” but doesn’t necessarily mean it’s sweet. It ranges from medium bodied and slightly tannic to super fruit forward with little to no tannin. For this PeachDish, you’ll want the fruit forward Dolcetto with little tannin. You’ll want to balance the saltiness from the tasso and the earthiness from the mustard greens with a fruity, soft, red wine. Suggestion: Pecchenino San Luigi Dogliani, Piedmont, Italy

Pinot Gris - You’ll want a wine that is off dry with this dish- not necessarily a sweet wine since there isn’t any spice/heat to the dish, but a wine that has a touch of sweetness or highly expressive fruit. Suggestion: Elk Cove Pinot Gris, Willamette Valley, Oregon


Hanger Steak with Mushroom-Shallot Sauce, Kale & Apple Salad

Oregon Pinot Noir - Just because you’re eating a steak doesn’t mean you have to pair it with a Cabernet. A nice glass of Oregon Pinot Noir will pair perfectly with this PeachDish. Here’s why: there’s an earthiness in the wine that mirrors the earthiness in the dish coming from the kale and the mushroom. The sweetness of the shallots and apples works alongside the ripe red fruit in the Pinot Noir. Suggestion: Van Duzer Pinot Noir, Willamette Valley, Oregon


Sarah Pierre Pinot Noir Cabernet wine pairings wine Viognier