Lebanon

Most people have the knee jerk (yes, I used that in a sentence) reaction when I say I have a lovely wine from Lebanon...they look extremely puzzled and say "Lebanon?!".

Lebanon starting making wine centuries ago, with the Phoenicians...that's how long they have been producing wine. It widely arguable where wine-making started, but this area is sited to have helped the spread of viticulture throughout the Mediterranean regions. Chateau Musar was established in the 1930's and is known for transporting it's grapes through front lines during the civil war. High-risk conditions are not uncommon in these vineyards, as we all know from seeing the media coverage over the last few decades. Most Lebanese wineries use french varietals such as Cabernet Sauvignon, Merlot, Cinsaut, Carignan and Grenache. Some indigenous grapes are used, the Musar Blanc blends with Obaideh and Merwah, grapes that are related to Chardonnay and Semillon respectively. The winemaking style of Musar is known for bottle variation and inconsistent vintages due to Serge Hochar's approach of natural wine making. The Chateau Musar Rouge and Blanc are both extremely age worthy, having tasted bottles from vintages 1991, 1995, 1996, 1997 with the rouge and recently the 2003 blanc. The wines are unique and have an almost cult following.

The Hochar & Fils is not oak aged and meant to be drunk earlier. It much more approachable young and will give you a sense of what to expect in their aged wines. The blend is made with Cinsaut, Cabernet Sauvignon, Carignan and Grenache. On the nose are notes of cranberry, raspberry, violets, mushroom and dirt floor. The palate is medium body and pairs well with a range of dishes; from fish to fowl, vegetarian to carnivorous, this wine is enjoyable.