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:  2011 Sea Spray Blanc de Noir Gran Moraine from the Willamette Valley 2016 Foxen from Santa Maria Valley  For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

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