Come Fill Up a Growler or 2 for the 4th, pick up some Govino Shatterproof Wine Glasses, and pack your
picnic basket with meats and cheese !
Current Selections on Tap:
Avviato Pinot Grigio, Italy
Bieler Pere et Fils Rosé, Provence, France
Montelvini Sangiovese, Italy
Victor Roadside Red, Paso Robles, California
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that you can pick up right in the shop!
All above items are available in the shop + This extra special Cabernet or a Monthly Wine Subscription!
We were thrilled when we heard Mark Burningham was coming to Atlanta to do a tasting in the shop, as well as a dinner at The Pig and the Pearl. Last fall, the crew at 3 Parks Wine Shop were all fortunate enough to get an insane tour of the Benziger Vineyards and Winery. The property is jaw-dropping, and more than you would expect even after being told that Benziger is one of the top Biodynamic & Organic Vineyards in CA.
They are growing classic Sonoma grape varietals and producing wines that are so fresh and so clean. Creating a dinner around these wines probably came pretty easy for Executive Chef Brian Carson, from The P+P.
We started with the 2012 Sauvignon Blanc paired with a Cantaloupe Carpaccio. Talk about a refreshing summer appetizer that I could only dream about replicating at home. It sat on a bed of Frilly Mustard Greens and garnished with pickled watermelon rind and cashew brittle. Nothing like crumbled cashew brittle on top of a carpaccio of cantaloupe. The Sauvignon Blanc had this dish singing.
The second course was a flame thrower! Chef had the whole room talking about this surprisingly spicy dish. It was hands down possibly the best, and spiciest quail that I’ve ever had. It was that kind of heat that makes you eat a little faster, but keep coming back for more. I felt like Guy Fieri taking over the world one quail leg at a time. It was amazing, to say the least.
The *2012 Chardonnay was without a doubt a perfect wine pairing for this course. I’d like to call it mother’s milk in a glass. The Chardonnay bursts of green apple and stone fruit, with a creamy texture that coats your palate. I might also add, I’d be a happy person if every BBQ joint served Crab & Potato Gratin. I died and went to starch heaven. Thank you, Chef Brian Carson.
Next up is The P+P’s version of Ann’s Snack Bar Ghetto Burger. They did theirs in a “Shorty” style. This brisket and short rib patty slider served on a Brioche bun was incredible and had us all wanting a second round. They paired this with the Merlot, and I think that was the winner of the night. Moving on to the fourth course, they featured a dish to show off what they are known for which is smoked meat. The Benziger Cabernet was selected for this dish. It was paired with an adobe smoked duck, crispy masa balls, and swordfish ceviche.
And the finale of the evening was a savory/sweet dessert - Georgia Peach Cobbler. The Chardonnay was a perfect compliment to the sprig of dill and the crusty cobbler biscuit that were just two of the components of the deconstructed cobbler. The fennel & honey ice cream was unforgettable.
You can always find Benziger wines in the shop because we truly believe in what they do. Hope to see you soon, whether it’s at the shop, The Pig and the Pearl, or at The Shed at Glenwood!