Dream and Dine - - Wine -

Seven years in the mak­ing, Chateau Musar Red is a blend of Caber­net Sau­vi­gnon, Carig­nan and Cin­sault from vine­yards near the Bekaa Val­ley vil­lages of Aana and Ke­fraya on grav­elly soils over lime­stone. Planted from the 1930s on­wards, yields are low from th­ese ma­ture bush vines (av­er­age age 40 years): 35 hl per hectare.

Bot­tled un­fined and un­fil­tered, Chateau Musar Reds are suit­able for ve­g­ans (fin­ing agents of­ten con­tain an­i­mal pro­teins); they're also richly-tex­tured and likely to ‘throw a crust'. This is a com­mon fea­ture of most fine wines and is es­pe­cially true of Musar Red vin­tages over a decade old. Ide­ally, bot­tles should be stood up the night be­fore open­ing to set­tle any sediment. After care­ful de­cant­ing (and dis­card­ing of sediment, usu­ally in the last cen­time­tre of the bot­tle) the wine should be al­lowed to breathe for sev­eral hours and served at 18°C with roasts, grills (es­pe­cially lamb), casseroles, game, and ma­ture cheeses.

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.