SCOTTSDALE, Ariz.--(BUSINESS WIRE)--P.F. Chang’s launched a new line of wines in partnership with Browne Family Vineyards this June. In December’s issue of Wine & Spirits Magazine, the 2015 white wine blend was awarded 90 points.
90 Points - Browne Family “&” 2015 Columbia Valley & White Wine Blend
“A lemony, lightly phenolic blend based on riesling, this is made by Precept Brands exclusively for the P.F. Chang’s restaurant chain. It shows a hint of rosewater and salty lees, the wine tart and a touch off-dry, to pour with kung pao shrimp.” Patrick Comiskey (12/17)
“When we launched this partnership, we knew we had something very special coming to the table for our guests,” said P.F. Chang’s beverage director, Mary Melton. “We worked closely with Andrew Browne and his team to develop red and white wines that pair beautifully with our style of food and elevate the dining experience. They knocked it out of the park.”
Melton and Browne called the partnership Project Walla Walla. It took more than 15 tries to get the red blend just right, and only two to perfect the white. Since launching the & line of wines, P.F. Chang’s overall white and red wine sales by the bottle and glass have increased year over year, and the new Browne Family Vineyards & 2015 white wine has become the top selling wine by the glass across the country.
P.F. Chang’s Browne Family Vineyards & 2015 White Wine Blend pairs well with sweet or sour dishes with salty or umami characteristics, including Chang’s Lettuce Wraps, Chang’s Spicy Chicken and Crispy Honey Shrimp. It sells for an average of $9/glass, $13/9 oz. pour and $30/bottle.
P.F. Chang’s Browne Family Vineyards & 2015 Red Wine Blend pairs with sweet, spicy or umami dishes, such as Northern Style Ribs and Mongolian Beef. It sells for an average price of $12/glass, $17/9 oz. pour and $39/bottle.
About P.F. Chang’s
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 sauces and wok-cooking each dish, every day in every restaurant. P.F. Chang’s Farm to WokTM 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 more than 300 restaurants, including three airport locations, in 22 countries and territories. For more P.F. Chang’s news, promotions and store openings, or to make reservations, visit pfchangs.com and follow us on Facebook, Twitter @PFChangs and Instagram.