PeachDish – Wine Pairings for the Week of May 16th, 2016
May 17, 2016 by Sarah Pierre

Wine Pairings for the Week of May 16th, 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.


Balsamic Glazed Chicken with Bacon, Lettuce & Fingerling Potatoes

Sauvignon Blanc - You’ll want to pair an acidic wine with this dish to balance the tart balsamic vinegar. A crisp, zesty Sauvignon Blanc will do the trick. Suggestion: Loveblock Sauvignon Blanc, Marlborough, New Zealand


Whole Wheat Couscous with Green Beans & Young Squash

Barbera d’Asti - Tomatoes, garlic and fresh basil will pair nicely with a glass of Barbera. It’s important to select a wine that’s not full bodied - a Chianti would work as well. Suggestion: Michele Chiarlo Barbera d’Asti, Piedmont, Italy


Poached Salmon with Almond Pilaf & Glazed Hakurei Turnips

Pinot Noir - Salmon and Pinot Noir are always a match made in heaven. Grab a glass and enjoy this PeachDish. Suggestion: Walter Hansel Pinot Noir, Russian River Valley, California


Asparagus Fried Rice with Farm Egg & Shiitake

White Bordeaux - For this fried rice dish, grab a glass 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

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, buttery 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


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


Sarah Pierre wine pairings 3 Parks Wine wine