Cart

Cart

  • A minimum order of $45 is needed for delivery.

Wine Pairings for the Week of January 3rd, 2017

null

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.

null

Barley Risotto with Beans & Greens

Pinot Noir - Preferably a French Pinot Noir. This Peachdish is full of flavor, but can easily be overpowered with a full bodied red. A glass of red Burgundy will complement this earthy dish loaded with herbs and spices. Suggestion: Louis Chevallier Bourgogne Pinot Noir, Burgundy, France

Green Tea Chicken with Golden Dressing and Sprouts

Green Tea Chicken over Spinach & Sprouts with Golden Dressing

Chardonnay - An unoaked Chardonnay is the way to go. The nutritional yeast-based dressing is going to add a nice creamy, savory texture to the salad which will complement a glass of chilled stainless steel Chardonnay. Suggestion: Independent Producers Chardonnay, Columbia Valley, Washington

null

Fancy Joes with Kale Chips & Parmesan Mayo

Malbec - A glass of Malbec will pair nicely with this Fancy Joe. Malbec is bold and full of dark fruit flavors that will do the trick with this Fancy Joe sandwich. Suggestion: Maal Biutiful Malbec, Mendoza, Argentina

Doug Turbush's Catfish Etoufee with Parmesan Grits

Doug Turbush’s Catfish Étouffée with Parmesan Grits

Cotes du Rhone - A perfect pairing for this Etouffee, or any Cajun-style dish. This red wine, which is usually Grenache based, is more fruit forward with a touch of spice lending itself to be a great match for a spicy, southern, flavorful stew/soup. Suggestion: Chateau de Saint Cosme Cotes du Rhone, France

Chenin Blanc - Vouvray - from the Loire Valley. When you think of a Cajun Creole style dish with white wine, you want a wine that is rich, and higher in acid. This Chenin Blanc is off-dry and will be an outstanding option, especially with the flavorful spices in the Creole Seasoning. A sparkling Vouvray (Chenin) will also be great too. Suggestion: Domaine Didier Champalou, Vouvray Sec, Loire, France

Sweet Potato & Chickpea Curry

Sweet Potato & Chickpea Curry

Merlot - Ideally with curry dishes, whether spicy or mild, if you’re going to choose a red wine to pair with your meal it needs to be a softer, fruit-driven red. You want to avoid dry/tannic wines, or wines that have too much oak presence. Try a fruit-forward, easy-drinking Chilean Merlot. Suggestion: Vina Ventisquero Reserva Merlot, Maipo Valley, Chile

Bucatini Pasta with Tomato

Bucatini Pasta with Tomato-Bacon Sauce & Arugula Salad

Chianti Classico - All I can think of is Italy. A classic Italian dish deserves only a classic Italian wine - the obvious choice would be the Italian mother’s milk: Chianti

Gavi - This acidic white from Piedmont, Italy is 100% Cortese. It’s light and zesty and will pair nicely with the tomato sauce. Suggestion: Riva Leone Gavi, Piedmont, Italy

Chicken with Lemon-Herb Sauce over Wild Rice

Chicken with Lemon-Herb Sauce over Wild Rice

New Zealand Sauvignon Blanc - When paired with lemon, a citrusy Sauvignon Blanc (think California Sauvignon Blanc) can overpower by adding too much citrus/lemon to the dish. Instead, go with New a Zealand Sauvignon Blanc which will bring out the green and herbaceous flavors. Suggestion: Henri Bourgeois Petit Clos, Marlborough, New Zealand

Comments