PeachDish – Wine Pairings for the Week of April 4th, 2016
April 05, 2016 by Sarah Pierre

Wine Pairings for the Week of April 4th, 2016

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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.

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Steven Satterfield's Broccoli Fried Rice

White Bordeaux - There are two types of white Bordeaux - sweet or dry. If you haven’t had either, make it a point to head to your local wine shop and grab a bottle. The wine is a blend of Sauvignon Blanc and Semillon, where the Sauv Blanc shows acidity, crisp, citrus and herbal notes while the Semillon adds the roundness, slightly waxy, and fruity notes to the wine. For this fried rice dish, make sure you select the dry style of Bordeaux Blanc. You’ll want to match a green, grassy/herbal white wine with the vegetable dominant fried rice. Suggestion: Chateau Ferrande Bordeaux Blanc, Graves, France

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Arugula Salad with Roasted Mushrooms & Turnips

Pinot Noir - Grab a glass of Oregon Pinot Noir to accompany this arugula salad. The earth, spice, and fruit from the Pinot Noir will mirror the PeachDish without overpowering. Suggestion: Van Duzer Pinot Noir, Willamette Valley, Oregon

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Sweet & Tangy Pork Burger with Root Veg Slaw

Zinfandel - Match the sauce with the wine! Pair a full bodied Zinfandel with this burger topped with a bold, sweet, tangy BBQ Sauce. Zinfandel is the perfect wine for burgers and coincidentally for barbecue dishes. Put some dry rub and bbq sauce on a burger and you have a match made in heaven. Suggestion: Neal Zinfandel, Napa Valley, CA

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Scotch Egg' with Chow Chow & Spring Lettuce

Chardonnay Blend - Reach for a glass of unoaked Chardonnay. Eliminating the toastiness and vanilla notes that oak will impart on the wine will help the Chardonnay pair better with the Chow Chow and mustard in the salad dressing. One of my favorite Chardonnay blends right now is the Boschendal 1685 Chardonnay - Pinot Noir, Stellenbosch, South Africa

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Chicken Breast, Snow Pea & Walnut Salad

Pinot Noir - Light, bright, and always great with a salad. Especially one that is dressed with a mustard vinaigrette. Suggestion: Calera Pinot Noir, Central Coast, California

Côtes du Rhône Blanc - This salad will easily be able to tackle a full, slightly earthy white. If you haven’t tried one, get to your local wine shop and share it with your friends. Suggestion: M. Chapoutier Cotes du Rhone Belleruche Blanc, Rhone

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Beef Hot Pot with Asian Greens, Ginger and Potatoes

Côtes du Rhône - A grenache based Côtes du Rhône will be medium bodied, have moderate alcohol, and will be a perfect fruit forward wine partner for this Korean inspired dish. Suggestion: Domaine Mas de Jallon Côtes du Rhône

Viognier - A Viognier from California would be a great match for the ginger and onion based soy sauce glaze. Try Idle Cellars Viognier Sonoma County, California

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Virginia Willis Smothered & Covered Chicken with Herb Grits and Celery Salad

Chardonnay - Not only is Chardonnay a classic go-to for chicken dishes, it’s also a perfect pairing for rich and creamy chicken dishes. Well oaked or fuller, round Chardonnays are best paired with cream sauce or gravy. Suggestion: Cyprus Chardonnay, Russian River Valley, CA

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Spicy Puttanesca, Orecchiette, with Olives & Pecorino

Nero d’Avola - Indulge in a glass of red wine from southern Italy with this Orecchiette Puttanesca. Sicilian wines are nothing to be overlooked. The wines have more exposure and presence in the US than they have ever had, and we’re fortunate to have some talented Sicilian producers being imported into the States. Suggestion: COS Nero d’Avola, Sicily, Italy

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