P.F. Chang’s

P.F. Chang's Introduces Wines to Pair with Made-from-Scratch Menu

Jun 09, 2017 Industry News

P.F. Chang’s beverage director, Mary Melton, and Browne Family Vineyards proprietor, Andrew Browne, launched a partnership over a glass of wine last year. Now guests across the U.S. will taste the fruits of their labor. Named Browne Family Vineyards & in honor of a common love for bringing people together over great food and wine, the new red and white wine blends bring Walla Walla and Columbia Valley varietals together, creating ideal pairings for P.F. Chang’s made-from-scratch Farm to Wok Asian menu.

These lush Washington wines, blended exclusively in Walla Walla, are now available by the glass and bottle, and only in P.F. Chang’s restaurants across the U.S.

Browne Family Vineyards & 2015 White Wine Blend—An off-dry, fruity blend with a spark of sweetness that shines bright. Aromas of morning glory, honey suckle and orange blossom honey fold into fruit flavors of green apple and kiwi with dried mango on the finish. Vibrant and rich, this blend is 81% Riesling and 19% Sauvignon Blanc, Pinot Gris, Chenin Blanc and Roussanne to give it acidity and its round structure. Average price: $9/glass, $13/9 oz. pour and $30/bottle.

Designed to pair with sweet or sour dishes with salty or umami characteristics, including Chang’s Lettuce Wraps, Chang’s Spicy Chicken and Crispy Honey Shrimp.

Browne Family Vineyards & 2015 Red Wine Blend—A bold, structured red blend with aromas of lush black plum and dusty earth, it possesses dense fruit flavors, plush tannins and finishes with sweet herbs and toasted oak and vanilla notes. Soft and rich, this blend is 80% Merlot, 13% Cabernet Sauvignon and 7% Syrah. Average price: $12/glass, $17/9 oz. pour and $39/bottle.

Suited to pair with sweet, spicy or umami dishes, such as Northern Style Ribs and Mongolian Beef.

In Washington, varietals are juicier and thicker-skinned, creating bigger, bolder tasting wines—exactly what Melton was looking for. The extended hang times on the vine and cooler weather patterns create full, round fruit that imparts structure and intensity that can’t be matched elsewhere in the U.S. The structure of the tannins in the reds and the crisp acidity of the whites balances the bold, umami, sweet and spicy Asian flavors throughout P.F. Chang’s menu.

“Washington wines bring something very special to the table at P.F. Chang’s,” says Melton. “The right varietals and blends take spicy, umami and sweet Asian flavors to an entirely new level of pleasurability for guests, and isn’t that what it’s all about?”

Melton and Browne called the partnership Project Walla Walla, and assembled a team to bring it to life. It took more than 15 tries to get the red blend just right, and only two to perfect the white.

“I am thrilled to have worked with Mary and the talented team of chefs at P.F. Chang’s to bring these wines to their tables nationwide,” Browne says. “Our wines are known for quality, balance and integrity, which make them the perfect complement to the flavorful dishes created at P.F. Chang’s, giving guests an incredible dining experience each time they visit.”

Founded in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the first multi-unit restaurant concept in the U.S. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, P.F. Chang’s chefs have been hand-rolling dim sum, hand chopping and slicing all vegetables and meats, scratch cooking every sauce and wok cooking each dish, every day in every restaurant. P.F. Chang’s new Farm to Wok menu highlights its wholesome, scratch-cooking approach and introduces new dishes and drinks for lunch, happy hour and dinner. Today, P.F. Chang’s has 212 U.S. restaurants, including three airport locations, plus 78 international locations in 20 countries

Browne Family Vineyards is a family-inspired dream to make outstanding wine realized through Washington State’s heritage vineyards. Viticulturists, winemakers and cellar masters committed to world-class winemaking were carefully and deliberately selected by proprietor Andrew Browne to help represent the best of the Columbia Valley AVA. From hand-sorting, to two-ton open-top fermenters, to a small-lot basket press, Browne Family Vineyards embodies uncompromised quality, assuring cellar-worthy vineyards that stand the test of time. At Browne Family Vineyards, our uncompromising commitment to integrity has earned our wines more than 30 critical scores of 90 point or more. Visit brownefamilyvineyards.com.

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