PeachDish – Wine Pairings for the Week of February 8th, 2016
February 03, 2016 by Sarah Pierre

Wine Pairings for the Week of February 8th, 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.


“Hot-and-Sour” Egg Drop Soup with Winter Veggies

There are some food pairing situations where beer is just a better option that wine - this is the case with the Egg Drop Soup. But! If wine is what you are wanting with this heartier Chinese soup, an off-dry German Riesling is the way to go - just think, the German cuisine incorporates a mix of sweet, sour and salty components. Suggestion: Donnhoff Estate Riesling, Nahe, Germany


Chicken Breasts with Brussels Sprouts, Apples & Dried Cherries

Chenin Blanc - Brussels sprouts, similar to asparagus and artichoke, tend to pose a challenge when paired with wine. You get a subtle hint of sulfur flavor from the Brussels sprouts that tends to make the wine taste off/bad. A white wine with a touch of sweetness, such as a Chenin Blanc, and just the right amount of acid will be a perfect pairing for this dish. The Chenin Blanc will also be a great sidekick to the apples. Suggestion: Remy Pannier Vouvray, Loire, 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


Sarah Pierre wine pairings wine