There’s an upside and downside to the United States’ status as the world’s leading wine customer. On the up, we enjoy a wealth of domestic and international wine. On the down, nationwide distributors with mass-produced wines rely on large profit margins to compete for sales with slashed prices, but not necessarily quality.
That’s not how we do business at The Chopping Block. Our Owner/Chef Lisa Counts, General Manager Kate Augustin and I focus on locally owned, independent distributors who represent family-owned properties, to select hand-crafted, small production wines for TCB’s wine list. Along with quality, our overarching goal is delicious, exciting and sometimes revelatory compatibility with food.
So, this month, Lisa, Kate and I sniffed, slurped, savored and (sometimes) spit to bring you these new wines, especially chosen for our Spring and Summer classes.
A Quaff for Noshes
Vinho Verde, Vera
2024, Vinho Verde, Portugal
Vibrant and dry with delicate effervescence and bright acidity, this adult version of lemonade is a chillable quaff (go ahead, add ice!) and – just like a squeeze of lemon – a refreshing complement to light dishes including salads, seafood and lighter meats.
Portugal’s Vinho Verde is the perfect drink for warm weather and easy noshing. Enjoy Vera’s with the finger foods you’ll prepare during:
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Hands-On Mediterranean Mezze (including Marinated Artichokes with Roasted Peppers; Olives and Feta; Roasted Garlic Hummus with Homemade Pita Chips; Grilled Chicken Shawarma Kebabs with Cucumber Tzatziki Sauce; Tabouleh Salad with Tomatoes, Cucumbers, Mint and Lemon)
Love It or Hate It, Give this Chard a Try
The Chardonnay grape’s greatest asset – her versatility – can be her greatest detriment. The wide range of Chardonnay styles caused it to be the world’s most popular wine, but also one of the most avoided, with its own group of haters, the ABC (Anything but Chardonnay) Club. For more about Chardonnays you may love, see my blog You Might Be Drinking Chardonnay All Wrong.
Chardonnay, The Paring
2022, Santa Barbara County, CA
Everything we love about California Chardonnay. Supple and round with ripe appley flavor, snappy finish and delicate baking spice accent from a light hand with oak. Aged 11 months on the lees (spent yeast cells) for easy complexity. Serve for cocktails and to complement seafood, poultry, veggie and pasta dishes, especially prepared with butter. Winemaker Matt Dees calls it a “pop ‘n pour”. That works for us and we hope for you, too!
With its affinity for butter, sip The Paring Chardonnay with the classic sauces & dishes you’ll prepare during:
- Hands-On Sauce Boot Camp (Cheddar Béchamel with Macaroni; Béarnaise (Champagne Vinegar, Tarragon and Butter Emulsion); Homemade Mayonnaise; Sautéed Mushroom and Chicken Velouté & more)
From “Sideways” Country
Pinot Noir was once the exclusive possession of France’s teensy Burgundy region. The 2004 movie “Sideways” changed all that, introducing the world to U.S. grown Pinot Noir. The backdrop was Santa Barbara County & a handful of Pinot pioneers, led by Uriel J. Nielson.
Pinot Noir, Nielson
2023, Central Coast, CA
An alluring bouquet of red fruits, tea and brown spice, silky mouthfeel and flavors including cherries and brown spice (from 8 months age in French oak barrels) make this a satisfying red wine cocktail and complement to medium-bodied savory dishes, including pork, mushrooms and Asian recipes. In 1964, Nielson planted the first commercial vineyard in Santa Barbara County, now recognized as a world-center for fine Pinot Noir.
As one of the most versatile reds, you can enjoy Nielson Pinot Noir with the varied dishes in:
- Hands-On Weeknight Wins: Cook Once, Eat All Week (Ground Beef Bulgogi; Korean Tacos; Korean Sloppy Joes; Whole Roasted Chicken; Chicken Broccoli and Tofu Stir Fry; Turkey Chili; Meatballs Marinara)
I'll be taking a break from classes this summer so don't miss my last one for a while: Unlock the Secrets of Wine on Friday, June 12 at 6:30pm. Come earlier for Raise a Glass, too!
