Not long ago, the only cheese in America was sliced onto rye, melted into macaroni or spritzed from an aerosol can. Today, artisan cheeses are tended by trained cheese mongers at specialty shops; ...
5 Wines and What We’re Eating with Them this Summer
The days of showing up with a six pack of Bud Light and a half-eaten box of pizza are over. As we age, there’s a new obligation to bring something exciting. Something sophisticated. Something that ...
Last week, a co-worker came to me after one of our wine classes and asked if I thought appellations really matter. Apparently, it was a topic of discussion during class and there had been good points ...
Wouldn’t it be great to walk into your grocery and know - Bam! - instantly which wine to pair with your ingredients? You can, with a little help from your friends at The Chopping Block.
Everything You Need to Know About Chianti Classico
I was tasting out a bottle of Chianti before a pasta class when a guest asked me to explain the difference between Chianti and Chianti Classico. It was a deer in headlights moment for me, as I didn't ...
As a native Chicagoan, I can attest that we complain about two things: the never ending construction and the weather. This summer is no exception— it’s hot! We need something to cool us down and make ...
The Great Bubbly Debate: Champagne vs. Prosecco vs. Sparkling Rosé
Bubbles should not only be reserved for New Year's Eve or special occasions. I tend to enjoy the crisp, fizzy deliciousness of sparkling wine year-round, with and without the addition of orange juice ...
