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.
Simply fill out the form at the bottom of this page and we'll reserve your spot for the tasting.
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.
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.
Simply fill out the form at the bottom of this page and we'll reserve your spot for the tasting.
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)
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)
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.
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.
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.
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.
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.
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.
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.
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 email@example.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.
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.
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.
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
On Tuesday, November 15th, 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.
Breaded butterflied shrimp, garden mix, aurora sauce
Paired with: Pietradolce Etna Bianco 2021
CiboDivino Sausage, zucchini, roasted leeks, béchamel, mint, mascarpone/roasted peppers vellutata
Paired with: COS Vittoria Rosso 2019
Slow braised 44 Farms short ribs, sweet and sour butternut squash, sauce soubise
Paired with: Colosi Nero d'Avola 2020
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.
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.
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.
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.
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.
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.
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.
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.