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Wine Pairings for the Week of May 9th, 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.


Mushroom & Lentil ‘Bolognese’ with Chickpea Pasta

Sangiovese - Even with the substitutions made to the dish, the “Bolognese” still warrants a nice dry Italian red that is slightly acidic, with a touch of red fruit. Suggestion: Scarpetta Frico Rosso, Tuscany, Italy


Chicken Kebab over Saffron-Barberry Rice with Sugar Snap Peas & Shallot

Dao Red Blend - Portuguese red blends have an elegance and finesse that works really well with kebabs…especially kebabs with a sweet addition to the meal! Suggestion: Alvaro Castro Tinto, Dao, Portugal

Rosé - When pairing wine with Mediterranean/Middle Eastern style dishes that have a complexity of flavors, spice and heat, go for something pink. Rosés are light, refreshing, and fruit forward. Suggestion: Domaine du Prince Costieres de Nimes Rosé, Rhone, France


Vidalia Onion Quesadilla with Fresh Guacamole

Garnacha - A simple, fun dish with a sweet and savory component calls for a wine that is refreshing, fruit forward, and easy drinking. If you like your quesadilla with some spice, you’re still winning with a glass of Garnacha.


Sauteed Catfish with Mac & Cheese and Sautéed Mustard Greens

Pinot Noir - Pair this Southern comfort meal with a glass of California Pinot Noir! Suggestion: Cloissone Pinot Noir, Carneros, CA


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

Seasonal Menus


Ditalini & Spring Vegetable Casserole

Your Favorite Wine - I have paired more wines that I can count with Macaroni and Cheese and 98% of them always work with the dish. You can go red or white, just pick a wine that makes you happy, because if you’re anything like myself, Mac n Cheese always makes me happy.


Cottage Pie with Pork, Carrots & English Peas

Barbera - A ‘Southern’ Cottage Pie paired with a glass of Barbera is the way to go. I would be sure to find a bottle of Barbera d’Alba rather than Barbera d’Asti. You’ll find more rich flavor, intensity and body in the d’Alba - perfect for the creamy, butter mashed potatoes. Suggestion: Vietti Barbera d’Alba, Piedmont, Italy

Godello - (go-day-oh) This spanish grape varietal makes a wine that is extremely food-friendly and tends to be a great alternative to Chardonnay. You’ll be pleasantly surprised. Suggestion: Palacios Louro Godello, Valdeorras, Spain


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


Smoked Salmon Flatbread with Artichoke & Arugula

Artichokes are commonly considered a difficult ingredient to pair with wine. Getting a bit technical here but wanted to explain - Artichokes contain a naturally occurring chemical called Cynarin which makes everything taste sweeter, including wine, but not in a good way. To counter that, you want to find an extremely dry, crisp wine that is higher in acid. Additionally, incorporating a salty component, smoked salmon, to the dish also minimizes the effect of Cynarin.

Vinho Verde - Grab a glass of this crisp, slightly effervescent, zingy white wine from Portugal. This young wine is light, fresh, and easy to drink. It’s perfect with fish, and yes, artichokes. Suggestion: Calamares Vinho Verde, Portugal

Picpoul de Pinet- Not only is Picpoul the best pairing for shellfish and oysters, it also pairs with smoked salmon. This white wine from Languedoc region in the south of France is crisp, refreshing, and possesses a touch of salinity that is exactly what those artichokes need. Suggestion: Le Jade Picpoul de Pinet, Languedoc, France