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PeachDish Stories

Beer Pairings for the Week of March 27th, 2017

Wheat beer and Asian inspired dishes are one of our favorite pairings. The wheat beer is a wonderful conveyance for flavors ranging from lemongrass to blueberry. The sweet wheat malt base is complementary to a wide range of flavors. For this dish of lettuce cups, we suggest a fruit-flavored wheat beer that will pair nicely with the sweetness in the sauce.

Wine Pairings for the Week of March 27th, 2017

Alsace Pinot Gris – Alsace is the go-to place for white wines that combine body and texture with minerality and acidity. These are all the things your palate will crave when combining spicy beef, crisp spring lettuces, and Asian inspired sweet and spicy sauce. Alsatian Pinot Gris has stone fruit, honeysuckle, cinnamon and hints of ginger that keep complexity high and pairing for this dish a no brainer.

Beer Pairings for the Week of March 20th, 2017

Beer and fish-- if it’s battered that is a no brainer, but if it isn't how do you match a beer to a flaky fish which is just screaming for an acidic white wine? When it comes to fish, you need a beer with lots of fruit and a little hop bite, which brings us to our favorite beer to pair with fish. The farmhouse ale brings the sweet of wheat along with a nice dose of hop bitterness. For this dish of salmon, rice, and celery we suggest a farmhouse ale as the perfect accompaniment.

Wine Pairings for the Week of March 6th, 2017

Rose Pinot noir - A Pinot Noir, the go-to food wine, is among the most popular wines in the world. Now imagine rich cheese grits with a glass of Pinot Noir Rosé. Yes please! Why rose? It will have the acidity of a white wine and the fruit characteristics of a red. It can have all of that while not overwhelming delicate shrimp! Suggestion: Stoller Rose Willamette Valley, Oregon

Beer Pairings for the Week of March 6th, 2017

Nitrogenated beer-- what is it and why is that silly widget in the bottom of the can? Beer can either be carbonated or nitrogenated. Nitrogenated beer is softer in mouth feel and has a creamery head. Since the water in beer doesn't naturally adhere to water, it needs to be tricked, so in a nitrogen beer can there is a widget. That widget forces the beer and nitrogen together when the pressure drops from opening the can, producing nitrogenated beer. For this dish of herbed bistro filet, a nitrogenated beer’s soft mouth-feel will make the herbs taste more pronounced.

Beer Pairings for the Week of February 27th, 2017

Nitrogenated beer-- what is it and why is that silly widget in the bottom of the can? Beer can either be carbonated or nitrogenated. Nitrogenated beer is softer in mouth feel and has a creamery head. Since the water in beer doesn't naturally adhere to water, it needs to be tricked, so in a nitrogen beer can there is a widget. That widget forces the beer and nitrogen together when the pressure drops from opening the can, producing nitrogenated beer. For this dish of herbed bistro filet, a nitrogenated beer’s soft mouth-feel will make the herbs taste more pronounced.

Beer Pairings for the Week of February 6th, 2017

When you read three courses, the typical response is to do a pairing for each course. Sure you can do that. However, there is a different tact-- the opportunity to try one beer with three different foods. For this meal of a cheese plate, steak, and chocolate cake, we need a beer that can stand up to the challenges. We choose the Baltic Porter for this task with the malt bill of a porter but lagered with bottom feeding yeast. This combination produces a beer with chocolate and coffee notes that drinks amazingly clean. That cleanliness will make the cheese stand out while the coffee and chocolate flavors will pair nicely with the steak and chocolate cake proving beer is a versatile meal companion.

Beer Pairings for the Week of February 13th, 2017

When you read three courses, the typical response is to do a pairing for each course. Sure you can do that. However, there is a different tact-- the opportunity to try one beer with three different foods. For this meal of a cheese plate, steak, and chocolate cake, we need a beer that can stand up to the challenges. We choose the Baltic Porter for this task with the malt bill of a porter but lagered with bottom feeding yeast. This combination produces a beer with chocolate and coffee notes that drinks amazingly clean. That cleanliness will make the cheese stand out while the coffee and chocolate flavors will pair nicely with the steak and chocolate cake proving beer is a versatile meal companion.

Beer Pairings for the Week of January 30th, 2017

Comfort food evokes good memories and feelings. In the beer world, I can think of nothing more comforting than a stout, something that delivers classic chocolate and coffee flavors in a large malt bill that just makes you feel better. Minestrone soup, a classic stick to your ribs comfort food deserves a classic stick to your ribs big stout as a complement.

Beer Pairings for the Week of January 23rd, 2017

Pizza and beer--a combination almost as famous as peanut butter and jelly. Normally one would think of a classic American macro adjunct lager; well, not us. This dish with the addition of arugula as a topping reminds us of eating pizza in Berlin. It was the first place we encountered salad on top of a pizza and I remember enjoying it with a hefeweizen. For this dish, we will recommend pairing it with an actual German hefe.

Date Night Wine Pairings

Start the evening off with rich and creamy Green Hill cheese from Georgia’s famous Sweet Grass Dairy. Served with toasted slices of bread and ethereal elderberry jelly, each bite is a bit of magic. A slightly sweeter style Champagne from France is the way to start the Valentine's Day Dinner. Suggestion: Champagne Taittinger Nocturne Sec, France

Beer Pairings for the Week of January 16th, 2017

Barley is probably the most used grain for making beer. Why is that? Well, barley has a lot of sugar which other grains lack. Sure you can brew beer without malt, but without the sugar that barley brings to the process, you'll have difficulty getting a higher alcohol content. For this dish of cheese toast and barley soup, we say highlight the barley and pair with a barley wine.

Beer Pairings for the Week of January 9th, 2017

There are those who tell you the only beer to enjoy with a big game is American adjunct lager. Really, a beer brewed with corn to cut cost? If the game is important, we can do better than watery and sweet with a vague beer flavor. For this meal of wings, meatballs, chili, and cookies, you need a real crowd-pleasing beer. We humbly suggest the pilsner as a game day beer that can stand up to a variety of flavors and palates.

Beer Pairings for the Week of January 2nd, 2017

There are those who tell you the only beer to enjoy with a big game is an American adjunct lager. Really, a beer brewed with corn to cut cost? If the game is important, we can do better than watery sweet with a vague beer flavor. For this meal of wings, meatballs, chili, and cookies, you need a real crowd-pleasing beer. We humbly suggest the pilsner as a game day beer that can stand up to a variety of flavors and palates.

Beer Pairings for the Week of December 26th, 2016

A holiday meal with a hunk of beef? Well, sign us up. Big indulgent beef is perfect for a big indulgent Quadrupel. If you're going to drink a Quadrupel, there’s no better meal than Christmas dinner. Quads, as the cool kids call them, are sweet malty beers made even sweeter with the addition of caramelized beet sugar. The sugar helps the beer get even darker and, as a bonus, higher in alcohol content. A Quad will pair beautifully with the beef and the lovely sides that accompany this meal.

Wine Pairings for the Week of December 19th, 2016

Australian Semillon/Sauvignon Blanc - Fish, mirepoix, and dill in a chowdah: may I have a glass of white wine please? Semillon, which tends to have a nice waxy texture, is going to provide the body and richness needed for the cream based soup and the Sauvignon Blanc will be the zesty palate cleansing counterpart. If you’re unable to find an Australian Semillon/Sauvignon Blanc, look for the same blend from France known as White Bordeaux. Suggestion: Cape Mentelle Wallcliffe Sauvignon Blanc Semillon, Margaret River, Australia