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  • The Chopping Blog

New Wines for Fall Classes at The Chopping Block

Mary Ross
Posted by Mary Ross on Sep 12, 2023


Way last century, the hip sommelier closed their out-going voicemail with “Leave your message at the tone. And in case of emergency, serve dry Rosè.” Back then, Rosè meant White Zinfandel, sugary sweet but delish when paired with sweet or spicy dishes including honey-baked ham or spicy barbeque. But White Zin lacks acid - a key element for pairing wine with food. So, U.S. somms launched a campaign to shift our national palate to less-sweet Rosè and by golly, we did it!

Don’t Put Away the Rosè

Dry Rosè just makes our job so much easier. With a hint of sugar, it pairs with delicately sweet dishes or sauces.  With brisk acidity, it refreshes the palate from luscious textures. And since Rosè is a red wine – albeit very light red - there’s light tannin to balance light proteins. Right now, I’m dreaming of chicken liver mousse with raisin jam, turkey with cranberries and even honey-baked ham (light on the honey, please).

So even though pink wine in a stadium mug filled with ice is a favorite summertime cooler, there’s no reason to pack away Rosè with your flip flops and summer shades. For your autumnal drinking enjoyment, The Chopping Block has added:



Rosè, Triennes


From the epi-center of dry Rosè, this vivacious pink is a natural for cocktails, to complement lighter cuisine or just to chill (your mood, as well as the wine).  Easy complexity paired with elegance consistently ranks Triennes among the world’s finest and favorite Rosès.

Triennes vineyards lie in France’s sunny south, ensuring fully ripe grapes. Vineyards are washed with cool breezes from the near-by Mediterranean, to protect acidity. The blend of four grapes – principally Cinsault – provides easy complexity. And in the hands of legendary wine proprietors Jacques Seysses and Aubert de Villaine, the wine is made with the highest standards including organic growing (since 2011).

In addition to light proteins and/or delicately sweet dishes, dry Rosè satisfies lightly spiced dishes in the pairing strategy “Sugar and spice makes everything nice.” Try Triennes with salty/spicy/sweet sushi you'll prepare in Hands-On Next-Level Sushi Workshop this Saturday, September 16 at 6pm at Lincoln Square. 


Rose with Sushi


A Favorite for Carnivores

Most wine lovers are familiar with Malbec, the rich red from Argentina, perfect to pair with an asado (roast) of meats, ribs and sausages. In the 1990’s, Argentine Malbec’s ripe fruit flavor and pleasing tannin created a sales surge in the U.S. from basically zero to annual double-digit growth for decades.

What surprises most people is that the Malbec grape’s homeland isn’t Argentina, it’s France. And even though most French Malbec vineyards were rooted up in the 1800’s due to mildew problems, the tiny southwest region of Cahors has preserved the original Malbec and guided it into modern times.

The difference between Argentine Malbec and Cahors Malbec is terroir, the vineyard’s soil and climate and subsequent effect on the grape. Cahors is cooler and less sunny than Argentina, with limestone soil, all of which expresses wines of lean fruit, earthy complexity and deep tannin. The effect of all this tannin is like slicing thru meat with a meticulously sharpened knife.  It makes sense then, that Cahors’ cuisine leads with rich protein including grilled meats, sausage, duck and Cassoulet, the regional bean and meat stew.



For your dining pleasure, The Chopping Block has just added:

Malbec Cahors, Chateau du Caillau


Bursting with blackberry-spice-herb flavors and pleasingly peppery finish.  For fans of Argentine Malbec, try this earthy, firm original from France.  An exciting complement to roasted, grilled and smoked meats and game birds, and the richest vegetarian dishes. 

Since it’s grilling season at The Chopping Block, you’ll have plenty of opportunity to enjoy Cahors with Grilled Beef Tenderloin Steaks, (Hands On Steakhouse DIY on Thursday, October 19 at 6pm at Lincoln Square) or Grilled Herby Lamb Chops (Hands On Global Grilling on the Patio on Saturday, October 7 at 6pm at Lincoln Square). 

This Friday, September 15 at 6:30pm, we’ll explore France’s terroir, winegrowing culture and taste five exemplary wines during The Vineyards of France: Next Level Tasting.  While Triennes and Chateau du Caillau have been added too recently to be included, our class includes stunning examples of French viticulture such as a 100% Grand Cru Champagne, a beautifully mature white Burgundy and a 2020 red Margaux, Bordeaux receiving ratings from international critics of 90+. Class is recommended for those with a basic understanding of wine and as an exciting tasting of fine and rare wines for experienced wine lovers. Space is limited and registration required.  


Register now

Topics: Wine, Wine & Dine, wine pairing, food and wine pairing, French wine

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