Thursday July 25th
6.45pm Rose Reception 7pm Dinner
|Greetings from Cobalt Grille,
In honor of Virginia Beach’s French Wine Month we are venturing to the region of Bordeaux!
A Bordeaux wine is any wine produced in the Bordeaux region of southwest France. Bordeaux is centered on the city of Bordeaux, on the Garonne River. To the north of the city the Dordogne River joins the Garonne forming the broad estuary called the Gironde and covering the whole area of the Gironde department, with a total vineyard area of over 120,000 hectares, making it the largest wine growing area in France. The major reason for the success of winemaking in the Bordeaux region is an excellent environment for growing vines. The geological foundation of the region is limestone, leading to a soil structure that is heavy in calcium. Red Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère. As a very broad generalization, Cabernet Sauvignon (Bordeaux’s second-most planted grape variety) dominates the blend in red wines produced in the Médoc and the rest of the left bank of the Gironde estuary. Typical top-quality Châteaux blends are 70% Cabernet Sauvignon, 15% Cabernet Franc and 15% Merlot. This is typically referred to as the “Bordeaux Blend”. Merlot tends to predominate in Saint-Émilion, Pomerol and the other right bank appellations. These Right Bank blends from top-quality Châteaux are typically 70% Merlot, 15% Cabernet Franc and 15% Cabernet Sauvignon. White Bordeaux is predominantly, and exclusively in the case of the sweet Sauternes, made from Sémillon, Sauvignon blanc and Muscadelle.
On premise to pour, educate and give free cuddles will be Sommelier Arden Allen, Alex Carr and Megan Jones of The Robins Cellars. Chef Alvin Williams will be in the kitchen throwing copper pans using his strongest French accent!
Reception: Atlantique Val de Loire Rose ’18First Course: Cobalt Farm Salad, Burrata Mozzarella, grilled Shrimp
Chateau Les Reuilles Bordeaux Blanc ’18Second Course: Roasted Pork Loin, blistered cherry tomatoes, grilled squash, Blackberry jus
Chateau La Graula, Bordeaux Superieur ’16
Third Course: Maple Leaf Duck breast Nicoise, Balsamic Fig glaze
Intermezzo- White Peach Sorbet
Main Course: Pepper crusted NY Strip steak, Duck fat potatoes, Mange Tout
Dessert: Grand Marnier Soufflé Glace with Apricots
|When: Thursday July 25th, 6.45pm Reception, 7pm Dinner
Where: Cobalt Grille, dans la premiere rue du Hilltop!!
Why: Because Oui Fancy!
Please make reservations early to avoid disappointment 757-333-3334
$75 per person, tax & gratuity not included