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Wine Pairings for the Week of January 25th, 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.


Creamy Egg Noodles with Mushrooms & Poppy Seeds

Morellino di Scansano - This young, fresh, food friendly Tuscan Red wine will be a great pairing for this dish. There was a time when Morellino, a blend of mostly Sangiovese, was considered a farmer’s red wine but many years later is becoming recognized for its quality and likeability. For this dish, while echoing the tartness of the sour cream, this wine also demonstrates floral aromas, dried herbs, and berry notes while also having a nice juicy texture for this creamy pasta. Suggestion: Doga delle Clavule Morellino di Scansano, Tuscany, Italy


Sweet Potato Feijoada with Black Beans, Red Rice & Orange

Bobal - One of the most widely planted grapes in Spain. The wine is extremely dark in color, has nice fruit concentration, and is soft like butter on the palate. It will be perfect with this Brazilian stew. Suggestion: Isaac Fernandez Bovale, Utiel-Requena, Spain


Cod & Root Vegetable Chowder with Dill

Australian Semillon/Sauvignon Blanc - Fish, mirepoix, and dill in a chowdah: may I have a glass of white wine please? Semillon, which tends to have a nice waxy texture, is going to provide the body and richness needed for the cream based soup and the Sauvignon Blanc will be the zesty palate cleansing counterpart. If you’re unable to find an Australian Semillon/Sauvignon Blanc, look for the same blend from France known as White Bordeaux. Suggestion: Cape Mentelle Wallcliffe Sauvignon Blanc Semillon, Margaret River, Australia


Mayhaw Glazed Chicken with Collard Slaw

Garnacha - This PeachDish meal might be simple in preparations, but there are lots of complexities to the dish. You have the sweet and spicy from the mayhaw pepper jelly, and the tanginess and earthiness from the collard slaw. All this makes the red wine selection an important one - pour the wrong thing in the glass and you’ll know it. Garnacha will be the best bet for this dish. The pronounced fruitiness of the wine and low tannins tends to give the impression of sweetness, and there is just enough acidity to be perfect with the slaw. Suggestion: Príncipe de Viana Garnacha Tinto Roble, Navarra, Spain

Chardonnay - Make sure you select a Chardonnay aged in stainless steel. The bottles usually have that notated on the front or the back wine label. A wine aged in stainless steel will be crisp, fresh, and won’t have the toasted oak flavors that you want to avoid when pairing with this dish. Suggestion: Louis Jadot Steel Chardonnay, Burgundy, France

Seasonal Menus


SuperFood Salad

Beaujolais - A red wine that screams superfood. It is a light, fresh red wine, 100% Gamay, with bright fruit - cherry, pomegranate, red berry, and juicy acidity. A glass of Beaujolais will only mirror the salad, not overpower it. Suggestion: Chateau Pizay, Morgon, France

Rosé - It is never too cold outside to enjoy a glass of Rosé. I promise! Especially when it is the perfect pairing for a SuperFood Salad. Suggestion: Elk Cove Pinot Noir, Willamette Valley, Oregon


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


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