French Languedoc Wine Dinner, Famille Guilbert Mas De Gassac

Thursday April 25th 2019

6.45pm Reception 7pm Dinner

Thursday April 25th 6.45 Reception, 7pm Dinner
Greetings from Cobalt Grille,
We are excited to venture back to France!!! 
We are also happy and honored to have Frenchman and Second generation Guibert family member Virgile Rousseau joining us at the dinner to guide and enlighten us through this six course Food & Wine pairing. Naturally Chef Alvin Williams and Sommelier Arden Allen will be in attendance along with Bill Averett from Roanoke Valley Wine Company.

What wine with no appellation is being considered by the wine experts as “The only Grand Cru of the Midi (South of France)” – Hugh Johnson, “A Lafite in Languedoc”–Gault & Millau; “One of the 10 best wines in the world ”Michael Broadbent, or simply “Exceptional” R. Parker. Within 30 years the Mas de Daumas Gassac wines have reached the rare status of “cult wine ”that is only given to a few exceptional estates. A Unique history: the first wines ever produced in the Gassac valley are said to date back to 780A.D. when St Benoit d’Aniane, one of Charlemagne’s counsellors created the first vineyard in this magical valley. An Unexplained Terroir and very cool microclimate: the terroir (soil) of Mas de Daumas Gassac was rediscovered in 1971 by Henri Enjalbert, Professor of Geology at Bordeaux University. He considered the Gassac valley to be “the ideal and unique terroir to produce a Grand Cru wine”. The estate benefits from a rare and still unexplained red, powder-fine glacial soil strikingly similar to that of the best parts of Burgundy and a cool microclimate derived from the Gassac river, several natural springs, and the influence of the nearby mountains and sea.

First Course: Bacon Roasted Oysters, Asparagus Balsamic Mignonette 
Moulin de Gassac L’Herault Blanc Guilhem ’17

Second Course:Cilantro Crab cake, creamed Leeks, Concasse, Caviar
Pont De Gassac Guibert Blanc ’17

Third Course:Maple Leaf Duck Breast, Arugula Potato Salad, Gastrique
Mouilin de Gassac, Pays D’oc Pinot Noir ’17

Fourth Course:Green pea & Shiitake Truffle Risotto
Pont De Gassac L’Herault Rouge ’16

Intermezzo: Mas de Daumas Gassac Rose Frizant ’17

Main Course:Beef Tournedo, Scallion potato cake, Petit Carrots, Béarnaise
Mas de Daumas Gassac Vin de Pays de L’Herault Rouge ’15

Dessert:Chocolate Sorbet, Raspberry Couilis

When: Thursday April 25th 6.45pm Reception 7pm Dinner
Where: CBG, Hilltop North, VB Central
Why: Because we deserve to eat & drink well!!

Please make reservations early to avoid disappointment 757-333-3334
$79 per person tax & gratuity not included.


Wines being presented by Monsieur Virgile Rousseau, Famille Guibert.

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