Grace Hood, wine educator and certified sommelier, and Robert Tas visit Arroyo Chop House in Pasadena. This restaurant offers the finest traditions of the classic American steakhouse and is a popular location for business dinners, special-occasion dining, and after-work handcrafted cocktails. In addition to a few stellar wine suggestions, Grace also explains why the barrel used in aging chardonnay makes a difference.
Wines reviewed include:
For more information on today’s episode, and the wines you love to love, visit www.corkrules.com.