Wine Pairings for the Week of December 28th, 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.
Chicken with Brussels Sprouts & Bacon
Tempranillo - Grab a glass of Tempranillo for this holiday favorite meal. It will pair nicely with the bacon as well as the sweet caramelized onions. Suggestion: Franco-Españolas Crianza, Rioja, Spain
Grüner Veltliner - This Austrian white wine is a perfect pairing for Brussels sprouts. It has wonderful spice, green herbaceous notes, and noticeable acidity. It’s a winner for this dish. Suggestion: Weingut Steininger Gruner Veltliner, Kamptal, Austria
Vegetarian Hoppin’ John & Greens
Brut Rosé - Mainly because the pairing is a no-brainer but also because you are supposed to drink a Sparkling Wine on New Year’s Day with your lucky foods - Collards, Black Eyed Peas, Cornbread, Grapes, and Pork. Suggestion: Terrazze dell’Etna Brut Rose, Sicily, Italy
Sancerre - A crisp glass of Sauvignon Blanc from Sancerre will be a great mate for a bowl of Hoppin’ John. Suggestion: Jean Vincent Sancerre, Loire, France
New Year’s Chili with Field Peas & Collard Greens
Grenache - A red wine that is either 100% Grenache or a blend that is primarily Grenache, like a Cotes du Rhone. It’s rich in fruit, has moderate tannins, silky texture, and is not afraid of a dish with a touch of spice. Suggestion: Idle Cellars Grenache, Sonoma County, CA
Sauvignon Blanc - An herbaceous, citrusy glass of New Zealand Sauvignon Blanc is what should be paired with this chili. It can handle the spice, and also has a nice grassy, leafy characteristic that will be a nice touch to the earthy collard-infused chili.
Sorghum Glazed Turnips, Parsnips & Pears with Farro
California Red Blend - Grab a glass of wine that has expressive and concentrated fruit- not sweet, but really fruity. Red blends are food friendly and are extremely people pleasing. Suggestion: Bedrock Wine Co. Shebang Old Vine Cuvee Red, North Coast, CA
Chenin Blanc - A South African Chenin Blanc is the way to go. A touch of sweetness, with notes of pear, apple, pineapple, and apricot. Suggestion: Protea Chenin Blanc, South Africa
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