ST. HELENA, CA (August 6, 2015) — Wilson Daniels and Champagne Gosset are partnering with Robb Report for the fourth annual Culinary Masters Competition, a series of six dinners that will take place August through October across the U.S.A. to determine the 2016 New Culinary Master.

Champagne Gosset, whose wines have always had a close and privileged relationship with the gastronomic world, will be featured as the exclusive wine option during each of the events’ receptions. Celebrating culinary initiatives has long been a focal point for Gosset: For the past 20 years they have celebrated the best chef/sommelier duos and restaurant champagne lists — especially those that aim for reinterpretation and originality through the GOSSET CELEBRIS Trophy. By highlighting exemplary culinary approaches from coast-to-coast, the Culinary Masters Competition will serve as a backdrop to Gosset’s growing relationship with American haute cuisine.

A New Day for Gosset
The dinner series coincides with Gosset’s relaunch in the U.S. market with Wilson Daniels as the brand’s new exclusive importer. This will be an opportunity to reintroduce the quality and distinctive style of Champagne Gosset as well as to explore champagne’s potential as a partner to a wider scope of food pairings than is typically considered.  To celebrate this exciting new chapter for both the historic Champagne house and Wilson Daniels, CEO Jean-Pierre Cointreau will visit the East Coast in October to attend launch events. More information about Cointreau’s visit and related activities will be available in the coming weeks.

Culinary Masters Competition
Master chefs will perform alongside their nominees for the 2016 competition in a series of performances that will showcase their individual approaches to cuisine, each preparing a five-course meal that reflects the breadth and depth of his or her achievements in the kitchen. The chefs will showcase their specialty regional style, relying on their own innovative techniques and recipes that will be assessed by a panel of Robb Report readers and editors. The winning Master Chef will be published in the January 2016 Robb Report. For further information, visit: http://robbreport.com/robb-report-culinary-masters-competition-2016#sthash.gxVUw8f7.dpuf.

To make reservations for any of the dinners listed below, call 800.358.4244 or email culinary@robbreport.com. All proceeds from the competition will go to charities selected by the master chefs.

Saturday, August 8 | Four Seasons Beverly Wilshire, Beverly Hills, CA
Master Chef: John Besh; Nominee Chef: Justin Devillier

Friday, August 14 | The Ritz-Carlton, Half Moon Bay, CA
Master Chef: Norman Van Aken; Nominee Chef: Phil Bryant

Friday, September 18 | The St. Regis, New York
Master Chef: Barbara Lynch; Nominee Chef: Patrick Campbell

Saturday, October 10 | Palace Hotel, San Francisco
Master Chef: Christopher Kostow; Nominee Chefs: Kim Floresca & Daniel Ryan

Friday, October 16 | Michaels, New York
Master Chef: Curtis Duffy; Nominee Chef: Lee Wolen

Saturday, October 24 | Langham Place, New York
Master Chef: Michael White; Nominee Chef: John Becker

About Champagne Gosset
Founded in Aÿ in 1584 by Pierre Gosset, this is the oldest wine house in the renowned Champagne region of France. Champagne Gosset remains one of the most illustrious and prestigious producers, considered by many collectors and connoisseurs as the world’s preeminent luxury champagne. Wilson Daniels is the exclusive U.S. importer for Champagne Gosset.

About Wilson Daniels
Founded in 1978, Wilson Daniels is a family-owned importer and marketer representing a portfolio of luxury wines and spirits. Based in Napa Valley, Wilson Daniels upholds the high standards set by founders Win Wilson and Jack Daniels — with a keen focus on long-term strategic partnerships with family-owned and operated properties that possess a profound respect for terroir.

For further information, please visit www.wilsondaniels.com/champagne-gosset  or contact Jennifer Brown — office 707.967.1827 | cell 707.478.5152 | jbrown@wilsondaniels.com.

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