We'll post the list of wines as soon as it is finalized. Meanwhile, save the date and reserve your spot.

We will have 16+ wines available to taste in 1oz, 3oz or 5oz portions. You can purchase a card to use on our WineStations, choose the wines you'd like to taste and how much you'd like to taste, order food, eat, drink, learn and relax on a Sunday afternoon/evening.

How it works:

• RSVP via the form at the bottom of this page that you'll be joining us, or pre-purchase a $40 or $80 card (10% or 15% discount respectively if bought at least one day before the event).
• Show up some time between 3:00pm - 6:00pm on the event date to taste the wines you'd like to taste, or pour yourself a full glass or two of your favorites. You can also order food from our menu.
• If you have any unused credit left in your card, you can use it in future tastings or when you come to visit Blind Bishop for dinner or wine at a later date.

Simply fill out the form at the bottom of this page and we'll reserve your spot for the tasting.

Learning goals:

• Learn and use a logical system for tasting and evaluating wine.  It will help you remember, describe and classify the wines that you taste.
  You’ll no longer be at a loss for words to describe the wines you like.  You’ll also be better able to remember which wines you like and why you like them.  This helps you make better choices for yourself when buying or ordering wine.  By mastering a basic wine vocabulary, you’ll also be and sound more knowledgeable so you can engage in conversation with wine connoisseurs and learn from them.
• Learn about some of the classical red and white grape varieties, experience and understand their differences.
  When you taste wines side-by-side, their differences become apparent.  Using the tasting format taught in this class, you'll practice identifying and articulating these differences for the major grape varieties.
• Explore the basic principles of food and wine pairing.
  Food and wine interact in a way that alters the taste of both.  While the perfect pairing is a personal preference, there are some common combinations that please (or offend) a majority of people.  For example, our perception of an orange’s sweetness changes when eaten after having a spoonful of honey, even though in absolute terms the taste of the orange has stayed the same.  Likewise, a wedge of lime tastes less sour with salt.  Knowing how the food and wine’s components interact with each other will help you make better pairings and avoid those that are unpleasant to most people.
• Develop a plan for venturing away from the safe wine that you always drink.
  When you know why you like certain wines, it becomes easier and more fun to experiment with new wines while minimizing the risk that you’ll be disappointed.

Cost: $85 plus tax including tuition, the food components and 6 wines to be tasted. Please note that the food components are the basic taste components such as sweet, salty, bitter etc. This class does not include a pairing dinner.

All attendees must be min 21 years old on the event date.

You can register for this class by submitting the form with your payment below. Your payment is fully refundable until three days before your registered class date. No refunds will be issued for notices within three days of the class date.

Taste through Italy at Blind Bishop on Sunday December 18th!

We will have 16+ Italian wines available to taste in 1oz, 3oz or 5oz portions. You can purchase a card to use on our WineStations, choose the wines you'd like to taste and how much you'd like to taste, order food, eat, drink, learn and relax on a lazy Sunday afternoon/evening.

For those who enjoy learning, this is an opportunity to have some of Italy's major varieties and appellations and to compare them side by side. We have some excellent examples. I, Dilek Caner, will be around to answer questions, to discuss the wines and also to hear what you think of the wines.

How it works:

• RSVP via the form at the bottom of this page that you'll be joining us, or pre-purchase a $40 or $80 card (10% or 15% discount respectively if bought at least one day before the event).
• Show up some time between 3:00pm - 6:00pm on the event date to taste the wines you'd like to taste, or pour yourself a full glass or two of your favorites. You can also order food from our menu.
• If you have any unused credit left in your card, you can use it in future tastings or when you come to visit Blind Bishop for dinner or wine at a later date.

Simply fill out the form at the bottom of this page and we'll reserve your spot for the tasting.

Four Whites

1. Velenosi "QuerciAntica" Verdicchio dei Castelli di Jesi Classico 2020
   Verdicchio is the primary white grape of the Marche region. Velenosi is especially refreshing with plenty of citrus fruit on the nose and the palate.
2. Livio Felluga Pinot Grigio Collio 2019 (90-WS)
   Felluga is one of the most acclaimed producers in Collio and their Pinot Grigio is much more concentrated and fuller than most of its counterparts. Elegance and compatibility with a wide variety of foods.
3. Pieropan Soave Classico 2020 (91-WS)
   Typical, very good quality Soave with its oily texture and apple, pear, peach notes. Versatile, especially with vegetarian dishes. Also good if you're preparing for blind tasting exams and want to taste a good representation of Soave Classico.
4. Pietradolce Etna Bianco 2021
   100% Carricante, the highest quality white grape of Sicily, from the volcanic soils of Etna DOC. This is a wine people's wine. Refreshing acidity, intense minerality, very pure flavors.

Twelve Reds

1. Anselmet "La Touche" 2018
   A chance to taste a high-altitude (~2,000ft), Valle d'Aosta red that we read about but rarely get to taste. Made from the native grape varieties of Valle d'Aosta, including Petit Rouge, Cornalin, Mayolet and Fumin. Has a Pinot Noir-like acidity but the body is fuller and the texture is softer. If you prefer freshness to ripeness, this one is for you.
2. Paitin "Serra" Barbera d'Alba 2020
   Most of the Barbera grapes for Paitin's "Serra" label come from their vineyards in the Neive area. There is a high intensity of fruit and a 'just ripe' character, almost like a modern style, but it has no new oak (Slavonian botti only) and drinks much more like a traditional style of Barbera.
3. Domenico Clerico "Visadì" Dolcetto Langhe 2018 (90-RP)
   Here is an opportunity to compare and contrast Barbera, Dolcetto and Nebbiolo (Prunotto Barbaresco) side by side and see how these varieties that all grow in Piedmont differ from each other. Lots of red and black cherry/berry character in the Dolcetto.
4. Prunotto Barbaresco 2018 (93-WE, 90-WS)
   Elegant and floral. It is approachable even now, but will easily improve for another 10 years.
5. Tenuta Sant'Antonio "Nanfrè" Valpolicella 2020
   Bright red fruit, soft tannins. Cheerful, everyday wine for pizzas, pastas and sandwiches. Burgers too.
6. Prà "Morandina" Amarone della Valpolicella 2016 (94-JS, 93-DE, 92-WS) 
   35% Corvina, 35% Corvinone, the rest Rondinella and Oseleta. Tiny amount brought into the USA. Concentrated, complex and follows with a persistent finish. Has that black cherry/ berry flavors, spiciness, dried fruits and the tertiary aromas of tobacco and tealeaves. It does have some new oak character and carries it very well. Must taste even if only an ounce.
7. Ricasoli  "Brolio" Chianti Classico Riserva 2019 (95-DE, 93-WS)
   A more modern style of Chianti Classico with a fuller body, darker color and ripeness of fruit as well as new oak influence. Still has the powerful structure of Sangiovese and the minerality and freshness in the finish. An excellent value.
8. Le Ragnaie Brunello di Montalcino 2017 (94-RP, 90-WS)
   Riccardo Campinoti is a relatively new owner/winemaker in Montalcino, but makes Brunelli that are traditional in style. Think concrete tanks, indigenous yeast and long maceration times in Slavonian botti. The grapes for this label come from a high altitude area of Montalcino. The wine is powerful and still manages to remain balanced and elegant.
9. Manimurci "4 Contrade" Aglianico Irpinia 2018
   If you like tannins, black cherries and blackberries with a dark character in your wine, this is it. One of the most underrated grapes in Italy, Aglianicos can be the best value for the right person. They even age very well.
10. Colosi Nero d'Avola Sicilia 2021
    Very approchable, drinkable, affordable and a crowd-pleaser. Ripe red fruit, sweet and savory herbs, soft tannins, and fullness on the palate make this easily likeable and pairable.
11. Tornatore Etna Rosso 2019 (92pts-WS)
    One of our best-liked wines by our guests at Blind Bishop, especially when paired with... well, pretty much anything. 95% Nerello Mascalese and 5% Nerello Capuccio. Etna Rosso's high altitude, volcanic soil-grown reds have been on the radar of the wine industry people for over a decade now and Nerello Mascalese's Pinot Noir-like structure probably played a big role in it. Just like Pinot Noir, the color is light, the tannins are soft and the red fruit dominates. But it's a tad riper and fuller than most Pinot Noir, and without the leafy notes.
12. Badia a Coltibuono Vin Santo del Chianti Classico 2012 (93-WS, 93-Vinous)
    50/50 Trebbiano and Malvasia picked early, dried indoors and aged for about 6 years in attics. Delicious sweetness carried perfectly by 9g/l acidity. Pronounced intensity on the nose with dried figs, apricot preserves, crème brulée, pecans and tobacco notes and a minerally finish that lasts for minutes.

Chef Antonio Burnistine will be in the house, executing Blind Bishop's 6-Course tasting menu on Wednesdays, starting December 7th and Dilek Caner, Master of wine has paired the wines with each dish.

As a Wednesday special we have reduced pricing on both the tasting menu and the pairings. 

Here is what we have coming up for the next three Wednesdays for the pairings. Going forward, we'll change the pairings weekly or bi-weekly.

There are two seatings for each Wednesday, one starting at 6:00pm and the next starting at 7:30pm. We have only 10 seats for each time slot on each date.

Reservations can be made only with one of the wine pairing selections. Unfortunately we are unable to take reservations for the tasting menu only.

You can reserve seats via the form at the bottom of this page.

We look forward to seeing you on a Wednesday in December!

On Wednesdays, Dec 14 and Dec 21

$98 $85 for the 6-course tasting menu
$52 $45 wine pairings or $92 $85 for reserve pairings
(plus tax and gratuity)

AMUSE-BOUCHE
poached sweet potato, crème fraîche, osetra caviar, chive

pairing: Can Sumoi| Ancestral Montonega| 2021| Spain
reserve pairing: Alfred Gratien| Brut| Champagne| France (disgorged 02/2021)

FARMERS GARDEN
currant-glazed rainbow carrots, parsnip puree, toasted pistachio, quinoa soil

pairing: Four Graces| Pinot Noir| Willamette Valley| 2021| USA
reserve pairing: Vincent de Saint Denis| Les Chardannes| Chambolle-Musigny| 2016| France

SEARED WILD SCALLOPS
apple-fennel purée, chili oil

pairing: Chateau Lespault-Martillac| Pessac-Léognan| 2016| France
reserve pairing: Chateau Picque Caillou| Pessac-Léognan| 2018| France

BUTTERNUT SQUASH AND CHORIZO GEMELLI
mascarpone, thyme, fried sage

pairing: Emilio Moro| Finca Resalso| Ribera del Duero| 2020| Spain
reserve pairing: Emilio Moro| Malleolus| Ribero del Duero| 2019| Spain

NEW YORK STRIP STEAK
brussels sprouts, charred pearl onions, beef tallow bearnaise

pairing: Perez Cruz| Cabernet Franc| Maipo Andes| 2020| Chile
reserve pairing: Le Ragnaie| Brunello di Montalcino| 2017| Italy

ACORN SQUASH TIRAMISU
house-made lady fingers, acorn squash crème, candied pecans

pairing: Petit Guiraud| Sauternes| 2012| France
reserve pairing: Badia a Coltibuono| Vin Santo del Chianti Classico| 2012| Italy

Join us at Blind Bishop for an educational seminar on Médoc with Bordeaux expert Mary Gorman MW, as we dive deep into the region of Médoc and explore the wines that come from the area.

Mary Gorman MW

Hailing from New York, Mary earned the title of Master of Wine in 2011, and has since become an accredited Bordeaux Tutor with the Bordeaux Wine School. Mary is also the winner of the Errazuriz Trophy for her top performance on the subject of the Business of Wine during her MW exam.

Mary served on the board of the Society of Wine Educators from 2012 to 2014 and remains a guest speaker at its annual conference. She is a founding advisory board member of SommCon Wine Conference and Winebow’s annual Women in Wine Leadership Symposium.

Mary is undeniably one of the most competent Bordeaux experts we’ve encountered and to share an evening with her discussing the wines of Médoc is nothing short of a treat.

An Exploration of Médoc

Few, if any, wine regions have held the attention of wine enthusiasts and collectors quite like Médoc. It is the home to some of the most world-renowned and highly sought-after classic wines, many of which are the product of the region’s complex terroir.

A Brief History & Profile of the Wines

Mary will take us through the several grape varieties that can be found in Médoc as well as their growing conditions, exploring how these elements influence the taste of the wines. You will walk away knowing exactly what to expect each time you open a bottle from Médoc.

Difference in the Communes

What distinguishes a Saint-Estèphe from Pauillac? How and why do the wines of Margaux and St. Julien differ in taste? We’ll discuss how to confidently navigate the different Médoc communes, appellations, and wine styles as we taste our way through them, one by one.

The Latest Developments & Challenges in Médoc

Mary will introduce us to the trends increasing in popularity amongst the new generation of winemakers. We’ll learn about the region’s latest developments in sustainability and the challenges faced in regard to the environment. We’ll explore how wine styles are expected to evolve in the near future.

Recent Vintages

Which vintages are the most acclaimed and which are the best value? We’ll learn about which vintages are approachable now and which are better held onto for the time being. Mary will step us through the events that have impacted Bordeaux over the past eight years and how to spot the best wines from each vintage.

Wines to be Tasted

1. Chateau Potensac Médoc 2018
2. Chateau Bernadotte Haut Medoc 2016
3. Chateau Clarke Listrac-Medoc 2015
4. Chateau Mauvesin Barton Moulis en Medoc
5. Chateau Mongravey Margaux
6. Chateau Lalande Saint-Julien
7. Chateau Bellegrave Pauillac
8. Chateau Capbern Saint-Estèphe 2018

Food

French cheeses that pair well with the selected wines will be served.

This seminar is full. If you'd like to be on the waiting list, please enter your information below. We will email you if seats become available.

Bordeaux Wine Council and Blind Bishop invites the hospitality industry for Bordeaux tastings and wine service classes.

These educational sessions are free of charge and are for qualifying wine bar or restaurant servers or sommeliers only. You are qualified if you are among the service staff at a wine bar or a restaurant with a wine list.

You can register for one or all of the sessions below as they fit your schedule.

(If you are the owner or manager of a restaurant/wine bar, you can send a group of your staff. Please do so either by filling out the form for each team member or send us an email at admin@dallaswinecenter.com.)

Please fill out the form at the bottom of this page and we'll send you a confirmation once we establish your connection with your restaurant.

Red Wine Service & Bordeaux
October 18, 11:00am-12:30pm

Want to up your wine service game? Learn how to take the order, present, open, and serve a red wine. We’ll especially focus on the Côtes de Bordeaux appellations during a tasting with 6+ samples. Learn how to talk about these easy-drinking reds!

Emma Baudry of Bordeaux Blanc and Cote de Bordeaux Group, and Dilek Caner, Master of Wine will lead the session.

During the training session, learners will be able to practice service with actual bottles.

Food & Wine Pairing: Modern wines for modern cuisine
October 25, 11:00am-12:30pm

Learn to taste and evaluate wine. Experience the effect of food components (sweet, sour, salty, bitter and umami) on wines.

Tasting includes a diverse selection of Bordeaux wines, produced by the new generation of winegrowers producing fresh wines for perfect pairings.

Bordeaux by the map
November 1, 11:00am-12:30pm

Take a deeper dive into what makes Bordeaux unique to increase your confidence tableside. A special focus on the all-encompassing appellations of Bordeaux & Bordeaux Supérieur with a tasting of 6+ samples.

Learn how to talk about the wines that make up half of the region's production - delight your guests!

Join us for a seminar and tasting of Pinot Noirs from different regions in the Foley Wines Portfolio.

Vice President Alan Crawford will lead us through the tasting, highlighting the differences in the climate, soil and the winemaking practices that set these wines apart from each other.

We are also opening a benchmark Burgundy as a reference point to compare and contrast with the various regions presented.

As always at Blind Bishop, we'll pass around delicious crostini and small bites during the tasting.

Here is the list of wines:

Benchmark Burgundy: François Carillon Bourgogne Rouge 2018 France

1. Lucien Albrecht Crémant d’Alsace Brut Rosé NV France
   Cremant d'Alsace sparkling rose wines are made from 100% Pinot Noir and must be made by the Traditional Method.
2. Mt Difficulty “Roaring Meg” Pinot Noir, Central Otago 2019
   This is one of the iconic wineries in Central Otago. Roaring Meg is sourced from the Cromwell Basin area of the region which is where some of the best Pinots come from in Central Otago.
3. Four Graces “Dundee Hills Reserve” Pinot Noir, Dundee Hills 2019 USA
   With its red Jory soils, Dundee Hills arguably grows some of the most elegant Pinot Noirs within the Willamette Valley AVAs.
4. Chalk Hill Pinot Noir Sonoma Coast 2019 USA
   An AVA within Sonoma County, Chalk Hill is partially contained within Russian River Valley. The most elegant Pinot Noirs come from closer to the Russian River while the sunnier warmer parts of the area is planted mostly to thicker-skinned grapes. We are looking forward to comparing this wine with the Chalone and Sta. Rita Hills Pinot Noirs.
5. Chalone Pinot Noir, Chalone 2019 USA
   Chalone has a unique climate among the surrounding AVAs. Depending on the precise location of the vineyards, the grapes may receive intense sunlight but still manage to keep their freshness due to altitude, cool breezes from the Monterey Bay and the large temperature shifts between day and night.
6. Lincourt Pinot Noir "Rancho Santa Rosa” Sta Rita Hills 2018 USA
   Sta Rita Hills has a cool climate due to the influence of the ocean and fog. The mountain ranges run east-west in this area, funneling the cool ocean air inland and providing the cooler climate Pinot Noir benefits from. In the recent years, the styles in Sta Rita Hills split into two schools, one of them being fresh and elegant, and the other being the ambitious, riper wines with unmistakable oak influence.

Seminar Full!

Ready for a true Sicilian dinner, prepared by a Sicilian Chef?

On Tuesday, November 15^th, Daniele Puleo is our guest chef at Blind Bishop and he will showcase a 3-course Sicilian menu plus dessert.

Daniele and Dilek Caner MW will pair each dish with a Sicilian wine.

Daniele is the founder and owner of the modern Italian food and wine market Cibo Divino of Dallas. Before developing his various concepts in Dallas, Daniele has owned a fine-dining restaurant in Dallas, where he was named one of the best chefs by D Magazine and The Dallas Morning News.

MENU

Antipasto

Gamberi Impanati

Breaded butterflied shrimp, garden mix, aurora sauce

Paired with: Pietradolce Etna Bianco 2021
 

Primo

Lasagnetta

CiboDivino Sausage, zucchini, roasted leeks, béchamel, mint, mascarpone/roasted peppers vellutata

Paired with: COS Vittoria Rosso 2019
 

Secondo

Costolette Brasate

Slow braised 44 Farms short ribs, sweet and sour butternut squash, sauce soubise

Paired with: Colosi Nero d'Avola 2020
 

Dolce

Fall Tiramisu

Paired with: Donnafugata "Ben Ryé" Passito di Pantelleria 2019

Alberto Moro will present the wines of Emilio Moro, one of the outstanding wineries of Ribera del Duero. These wines score frequently above 90 points, and that's from magazines that don't always agree with each other.

Tinto del Pais is the clone of Tempranillo grown in Ribera del Duero. It has a thicker skin, smaller grapes in looser bunches. Combined with the high altitude of Emilio Moro vineyards, this results in wines that are deeply colored, highly structured and intensely flavored while still keeping their elegance.

In the white wines of Emilio Moro, the star is Godello, a very high quality white grape that is exceptionally food friendly. It is refreshing and subtle in its entry level examples, but can also be intensely flavored and full-bodied as it goes higher up the ladder.

Emilo Moro makes three Godellos, all from the Bierzo DO: Polvorete, El Zarzal and La Revelia. At Blind Bishop, Polvorete has been a diners' favorite for its successful pairing with, well, almost anything and its affordability. We are looking forward to tasting and pairing El Zarzal and La Revelia during the seminar.

Join us and Alberto Moro at Blind Bishop on Wednesday September 21st, learn about the region Ribera del Duero, the varieties Tinto del Pais and Godello, and taste these fantastic wines.

Event Information:

Please arrive at 6:30pm for a presentation by Alberto Moro accompanied by a seminar and tasting through the wines. We'll serve various small dishes paired with the wines during the tasting. There will be ample opportunity to ask any questions you may have both during and after the presentation.

EVENT FULL. Please join us for our other upcoming events.

Biodynamic Wine Tasting and Seminar with Josep Raventós of Raventós i Blanc

Join us at Blind Bishop for an evening with Josep Raventós of Raventós i Blanc where we will learn about Raventós i Blanc’s biodynamic agricultural practices and sample the wines produced from their sustainable farm estate.

Only the Native Grape Varieties

Raventós uses only varieties of grapes that are native to the Penedès region of Catalonia where the Raventós i Blanc estate resides. Xarel-lo, Paredella, Macabeu, and Monestrell are some of the grapes that are recurring in Raventós i Blanc’s biodynamic wines.

Better Than Cava DO?

The Raventós i Blanc estate is currently advocating for its own appellation, Conca del Riu Anoia, with much stricter requirements than the Cava DO. This would result in lower yields and higher aging time on the lees, which translate into more concentrated and complex flavors.

Biodynamics

Raventós i Blanc adheres to innovative biodynamic practices, and our guest speaker, Josep, is deeply passionate about how the vineyards and the winery are managed. Josep will share his vast knowledge about Raventós i Blanc’s sustainable, self-sufficient estate that boasts a wide range of biodiversity, producing a rich, structured soil.

Step Into Conca del Riu Anoia

Throughout the evening, you will become familiar with biodynamics, taste the sustainably made wines, and come to appreciate the difference made by biodynamic agriculture. This is an opportunity to learn more about Conca del Riu Anoia and the current landscape of Catalonia directly from those who are shaping this potentially new appellation.

Event Information:

Please arrive at 6:30pm for a presentation by Josep Raventós accompanied by a seminar and tasting through the first few wines. Then, we’ll move onto dinner, which features four dishes paired with four Raventós wines. There will be ample opportunity to ask any questions you may have both during and after the presentation.