Lebanese Wine Pairing Dinner at Byblos Gainesville

🌟 A Mediterranean Evening of Wine, Flavor & Dance

7‑Course Executive Chef’s Wine Pairing Dinner with Live Lebanese Belly Dancing

Join Byblos owner Walid and WSET‑Certified wine guy Bob for an evening where Lebanese culinary heritage meets the sophistication of fine wine. Each course is thoughtfully paired with an award‑winning selection, creating a journey of flavor, texture, and tradition.

🥂 First Course — Welcome Mezze & Toast

Creamy Labneh
A velvety, tangy yogurt spread drizzled with rich olive oil and served with warm, crisp pita chips. Its cool creaminess sets the perfect tone for the evening.

Wine: Langenwalter Riesling (Pfalz, Germany) — Dry, bright, and citrus‑forward with notes of lime, melon, and green apple.

🥗 Second Course — Garden‑Fresh Tabbouleh

Byblos’ signature take on this Levantine classic: finely chopped parsley, ripe tomato, mint, onion, and sweet pepper, all lifted with fresh lemon juice and extra‑virgin olive oil. Light, herbaceous, and refreshing.

Wine: Makmel Cuvée Peter White Blend (North Bekaa, Lebanon) — Smooth and aromatic, with subtle smokiness that complements the herbs.

🍃 Third Course — Stuffed Heritage

Stuffed Grape Leaves
Tender grape leaves wrapped around a fragrant blend of rice, fresh herbs, and delicately spiced ground beef, slowly simmered in a bright lemon broth. Comforting, savory, and deeply traditional.

Wine: Makmel Francisca Rosé (North Bekaa, Lebanon) — Dry and floral, offering strawberry, citrus, and a crisp finish.

🔥 Fourth & Fifth Courses — Baba Ganoush & Sambusek

Baba Ganoush
Smoky roasted eggplant whipped with tahini, garlic, and lemon, finished with Byblos’ signature spice blend. Creamy, earthy, and irresistibly aromatic.

Sambusek Pies
• Beef: Seasoned Angus beef folded with onions and toasted pine nuts in a golden pastry.
• Vegetarian: A warm, melty blend of cheeses and herbs in a delicate, flaky shell.

Wines:
• Château Oumsiyat Carignan (Bekaa Valley, Lebanon) — Smooth and expressive, with blackberry, plum, and warm spice.

• Makmel Cuvée Riad Red Blend (North Bekaa, Lebanon) — Bold and structured, with dark fruit and spice that echo the char and richness of the dishes.

💃 Cultural Interlude — Lebanese Belly Dance

A mesmerizing performance celebrating the rhythm, grace, and storytelling of Lebanese dance.

🍢 Sixth Course — Mixed Grill Showcase

A celebration of Lebanese grilling mastery, featuring:
• Kafta: Char‑grilled ground beef and lamb with parsley and warm spices
• Chicken: Tender, marinated, and flame‑kissed
• Beef: Juicy, richly seasoned cuts
• Lamb Chop: Succulent, aromatic, and deeply savory
—or—
• Vegetarian: Grilled Vegetables with Optional Shrimp: A lighter, vibrant option with smoky Mediterranean flair

—or—
Whole Mediterranean Branzino: A premium, lean white fish char-grilled whole with fresh herbs, lemon, and olive oil. Delivers a delicate, flaky texture and a beautifully crisp, smoky skin.

Wine: Château Oumsiyat Cabernet Sauvignon (Bekaa Valley, Lebanon) — Full‑bodied and elegant, with blackcurrant, blackberry, tobacco, and chocolate.

🍮 Seventh Course — Sweet Finale

Baklava Selection
Crisp layers of buttery phyllo filled with walnuts and pistachios, finished with fragrant orange blossom syrup. A golden, delicate end to the evening.

Wine Pairing: Casa Bella, Emilia Lambrusco Dolce (Emilia-Romagna, Italy) A sweet, frizzante red wine featuring vibrant notes of strawberry and raspberry. Its gentle bubbles and lush fruitiness make it the perfect refreshing finish alongside the honey and nuts of Baklava.

✨ Closing Note

This is more than a dinner—it’s a celebration of taste, tradition, and artistry. From mezze to music, every detail is crafted to transport you to the heart of Lebanon.