Archive for June, 2010

A new favorite wine, Dominique Cornin 2007 Beaujolais Blanc is organic and bio-dynamic-great with, or without food.

This rich, 100% Chardonnay from this famous area has it all going on.  It is  full-bodied and has great minerality.  Often I am asked to suggest a white that red drinkers would like. Usually, I first steer people in the direction of Rhone varietals, either a blend, or a very balanced, not too heady Viognier.  Often white Burgundies would have just a tad too much oak, not this one!  I made the grilled Burgers with Meyer Lemon Butter from the July 2010 issue of Bon Appetit and the red drinkers all switched to enjoy this.  Had there been a bit more, it would have been great after the meal too.  At $24 per bottle, this is a bargain-they also make a Pouilly Fuisse that is delicious.


Convention-goer spouses enjoy a day of chocolate and wine at Sher-Bliss!

They arrived via motor coach from Downtown this past Wednesday morning prepared for fun and information.  This lovely group of women attended a class and tasting on the history of chocolate conducted by chocolate-expert Scott Sher, formerly of Maramor Candy Company.  After that, aprons were donned and the group entered the kitchen with Sher-Bliss chocolate-maker Sherry Tatman.  A variety of skills were learned, including dipping fruit and pouring candy into molds.  Everyone worked up quite and appetite and in the Sher-Bliss tradition chocolate is incorporated into the savory foods served.  First course was a choice of a vegtable and Mexican cocoa soup, or a chilled strawberry Prosecco soup paired with Lyric, a crisp white blend from South Africa.  Emeri sparkling Sauvignon Blanc was served in between as a festive aperitif.   Lunch entrees were either a masparpone cheese souffle studded with port=macerated figs, or chocolate-glazed chicken served atop baby greens in a chocolate, walnut, raspberry vinaigrette with gorgonzola and grapes.  This was served with Rubio, a wonderful Sangiovese with the slightest hint of earthiness.  Last, lemon mousse was enjoyed served in dark chocolate cups with fressh blueberries. 

That’s my pairing-what is your’s?

For information on creating a custom event for your group, please contact us at

 1877 344-7437 (SHER), or 614-428-9463 (WINE).

Chocolate-laced Black bean burgers go with many wines-crisp and fruity whites and reds you would expect!

As promised! These simple and delicious apps  are becoming a top-requested item at each tasting.  I have used other kinds of beans, but the black beans are always a hit.  Rarely is the chocolate identified immediately.  I usually tell people and then they taste again and realize it’s there.  The black bean mixture goes nicely with many reds-malbec, merlot, syrah which makes sense.  Then the spiciness is also nice accompanied by a fruity white-viogniers, or blends that aren’t too crisp.

Use mini muffin pans-makes 24-spray with olive oil cooking spray. 

Mash 2 15-1/2 oz cans black beans with a fork

Add 1/2 c. bradcrumbs made from wheat bread

Add 1/4-1/2 cup of your favorite salsa

Dash of Tabasco-approx 1 tsp.

Form into 1-1/2″ diamater balls and put in prepared pans.

Press one milk chocolate disc (couveture) into each burger, or 4-6 semisweet chocolate baking chips,   Press in, so chocolate is covered by black bean mixture. 

Bake at 375 degrees approximately 8 minutes.

Serve on top of cornbread squares, or blue tortilla chips with a dollop of sour cream and a chunk of avocado.

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June 2010
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