The Blocking Chop

Translation: The Chopping Block. Except, after "tasting" seven bottles of wine, it became the Blocking Chop. For my birthday, R got us a wine tasting class at The Chopping Block called "The Wine Goddess Presents: Six White Wines You Should Know." I had heard fantastic things about The Chopping Block's cooking classes, but the idea of going wine tasting and actually learning how to pick wine in the future (instead of defaulting to Yellow Tail Chardonnay) was very exciting to me.















There are two locations in Chicago, one in the Merchandise Mart and one in Lincoln Square. Our class was at the Lincoln Square location at the bar-height chopping block table near the storefront. When we arrived - and were affixed with name tags and seated in front of a spread of goat cheese, crusty bread, meats and cheeses - The Wine Goddess (aka Diana Hamann) informed us that we would be tasting and learning about not six, but seven white wines that evening.















Surprisingly, I was able to absorb a decent amount of information as the evening went on. I took copious notes to make sure I would remember the differences between oaked and not oaked wine and the little-known facts about the Riesling grape. I also became an active participant in the discussion somewhere around glass number three and found I had opinions about everything we tasted! It should be noted that many people did not "down" all seven glasses of wine, but instead, simply and politely swished the fermented liquid around the "four corners of their mouths" as instructed and then poured out the rest. I opted to fully appreciate each glass.

In the end, I learned that Pinot Grigio isn't always super-dry, that Riesling isn't always super-sweet and that Chardonnay is the boring American's wine of choice, simply because it seems to go with everything and no one knows any better. It was an all-around fantastic birthday present and I really enjoyed experiencing the effects of a truly great wine pairing.















If you're in the Chicago area, I highly recommend taking a class. It's a small, intimate setting that is as un-intimidating as you can get. If you're not in the Chicago area, check out Recipe4Living's guide to wine pairing and start your own tasting at home.

Note: The Wine Goddess is an adorably enthusiastic wine connoisseur whose casual demeanor put us at ease, yet allowed her expertise and knowledge of wine to shine through. However, she is currently out on maternity leave. She has arranged a Sommelier Series of classes featuring sommeliers from some of the most famous restaurants in Chicago. See The Chopping Block Calendar for details.

Snow Again!

Well it's still winter in the Midwest. I can't remember the last time we had snow this late in the season. I'm sure they'll let us know on the evening news tonight when we last had snow in April. And although it's technically Spring, the cold, wet, heavy snow has me hankering for a nice warm stew. So I've started a wonderful pot of Simple Beef Stew.

And while I’m thinking about it I’m going to open a bottle of 2005 Domaine de Vieux Chene, Pauys d'Oc which I wrote about at Recipe4Living. This earthy red wine is full-bodied, rich and velvety with a smooth aftertaste. The earthiness is a perfect compliment to beef, lamb or pork.

It’s supposed to be warm and in the 60’s next week. Let’s hope for warmer weather, no snow and a chance to break out the barbeque.

An Outpour of Emotions

Some people might say that the word "love" gets thrown around a bit too often. Kids shout "love you!" in their parents' direction on their way out the door, and celebrities fall in and out of "love" faster than they can, well, shave their heads. And just when we think it's all gone too far, we witness a glimpse of true love. True foodie love, that is.














Wine That Loves simplifies the matchmaking process between food and wine to create the perfect pairing for every meal. With the aid of sommelier Ralph Hersom (former wine director at Le Cirque in New York) as the Wine Director, this wine literally pairs itself. The complete line includes Wine That Loves Pasta with Tomato Sauce, Wine That Loves Roasted Chicken and Wine That Loves Pizza; it couldn't be easier to make the right match. (Wine That Loves Grilled Steak and Wine That Loves Grilled Salmon are coming soon.) The site even breaks down each bottle to explain the necessary amounts of Intensity, Acidity, Tannin and Flavor that go into the pairings.

Starting to feel the love? I certainly am! No more embarrassing fumblings around the liquor store - and then finally just choosing the one with the funnest label (guilty as charged), these simple bottles make you look like an expert. And most importantly, they make your food taste even better! In fact, the company was inspired by a success story of someone who was finally given a proper wine recommendation and was astounded by the way it enhanced the meal.

And just to prove that I am in the mood for love - and because I feel a rendition of "Matchmaker, Matchmaker" from Fiddler on the Roof coming on - I shall now pair your wines with some choice dishes from R4L.

Penne Pasta with Tomato Vodka Sauce
Pair with: Wine That Loves Pasta with Tomato Sauce (see how easy this is???)

Ingredients

1 1/2 lb. penne pasta
6 cloves garlic, minced
1/2 C. vodka
1/2 lb. Canadian bacon or smoked ham, diced
1/4 C. olive oil
2 28 oz. cans tomatoes, crushed
1 C. heavy cream
1/2 tsp. crushed red pepper
1 medium onion, chopped
2 C. frozen peas
1/2 C. Romano cheese, grated

Directions

Sautee onion and garlic in olive oil until brown, about 5 minutes. Add tomatoes, Canadian bacon, crushed red pepper and peas and cook over medium heat for 5 minutes. Add heavy cream and vodka and cook for 5 more minutes until sauce thickens. Meanwhile, in a separate pot, boil Penne pasta until it is al dente and drain. Place pasta on individual plates and top with tomato-vodka sauce and serve.

Roast Chicken with Sweet Garlic, Melted Onions and Sour Orange
Pair with: Wine That Loves Roasted Chicken

Ingredients

1 (3 lb.) chicken
1/2 C. whole garlic cloves, peeled
1 C. olive oil, divided
1 bunch flat-leaf parsley
1 orange, zested
1 lime, zested
1 lb. yucca, peeled
2 Spanish onions, thinly sliced
16 fluid oz. orange juice
1 C. rich chicken stock
3 Tbs. olive oil

Directions

Cut the chicken in half and de-bone. Place the garlic in 1/4 C. of the oil and sauté until tender. When the garlic is cool, puree half of it with the parsley, orange zest, lime zest, and remaining 3/4 C. of oil Rub the garlic mixture onto the chicken and marinate for 1 day in the refrigerator. Cook the yucca in salted water until tender and drain. Slowly cook the onions with a little water until soft. Reserve. Simmer the orange juice over the low heat until syrupy. Add the chicken stock and cook until lightly thickened. Reserve. Bake the chicken at 350 degrees F for 45 minutes, until cooked through and the juices run clear when pierced with a fork. Sauté the yucca in the remaining 3 Tbs. olive oil until crispy. Add the onions and the reserved garlic confit. Drain the yucca mixture well and place on a plate with the chicken. Cover with the orange mixture.

Margherita Pizza
Pair with: Wine That Loves Pizza

Ingredients

2 tsp. garlic, chopped
2 med. tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella cheese, sliced
2 med. wheat flour tortillas
2 tbsp. fresh basil, minced
1/2 c. fresh Parmesan, grated

Directions

In a small bowl place the garlic, tomatoes, olive oil, salt and pepper. Thoroughly coat the tomatoes. Place the cheese slices over the tortillas. Place the soaked tomatoes on top. Sprinkle on the basil and Parmesan. Preheat the oven to 350 degrees. Place the tortillas on a cookie sheet and bake them for 8 minutes or until the cheese is melted. Cut the pizza into wedges. Serves 2 as an appetizer or 1 as a main course.

Is That Wine orJust A Juice Box?

I went out to dinner last night to this really nice Italian Restaurant and noticed one of the ladies who was sitting at a table next to mine was pouring wine from a small box that looked like a children's juice box but a little bigger. It's not everyday you see something like this, usually its just a glass of wine or a bottle placed on the table. Not last night. These small boxes, called Tetra Pak boxes are the new thing these days for all wine drinkers to enjoy.

I am not much of a wine drinker but I was really curious about the little purple box. I flagged down my waiter and ordered The Three Thieves Bandit, Pinot Grigio. Not only did it taste delicious but it's affordable.

I think this is a super idea for anyone who loves to drink wine. Not only is this box easy to hold (don't have to deal with glass), but it's recyclable, cheap in price but not in flavor, fresh, and you could take it anywhere without having to worry about breaking the bottle.

Check out this really cute link of the Three Thieves. Make sure to read the story about how these boxes made it to the States. Have a good weekend!