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Chateau Musar - 'Hochar' Red 2016

$55.00
Sale price

Regular price $55.00

"A juicy red blend that has got great structure but retains that lovely fruit. Black cherries, red plums, dried red currants and cocoa on the nose. I love the touch of spice that you get as it opens up along with a slight leafy note which quickly fades and gives way to black tea and licorice."

 

--------THE PRODUCER--------

Chateau Musar

In 1930, at just 20 years old, Gaston Hochar founded Chateau Musar, inspired by Lebanon's 6,000-year winemaking tradition and his travels in Bordeaux. His 'wines with noblesse' greatly impressed senior officers in the army following on from the French mandate of the 1920s. Major Ronald Barton, of Château Langoa-Barton, stationed in Lebanon during World War II became a great friend, strengthening the links between Chateau Musar and Bordeaux that remain to this day. Serge Hochar, Gaston's eldest son trained as a civil engineer, then decided to study oenology and with the encouragement of his father became a student of Emile Peynaud at the University of Oenology in Bordeaux.

 

--------THE GRAPE--------

Rhone Red Blend + Others

The Rhone Red Blend is often known as the GSM blend whereby the three main grapes are Grenache, Syrah and Mouvedre. In actuality there can be up to 13 grapes made into this blend, by law, in the southern Rhone Valley. You can have lighter and more floral versions of the Rhone Red Blend or have bolder and oakier versions depending where in the world it is made. They are most popular in France, California and Australia.

 

--------THE REGION--------

Beqaa Valley

It is thanks to the two leading wineries of Chateau Musar and Chateau Kefraya that Lebanon is seen as a power, albeit a small one, in the wine world. These two estates have shown over the last few decades that top-quality wines that rival those of France’s best exports can be made in the hot region of Lebanon – not to mention the war that has been going on for many years now. 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"A juicy red blend that has got great structure but retains that lovely fruit. Black cherries, red plums, dried red currants and cocoa on the nose. I love the touch of spice that you get as it opens up along with a slight leafy note which quickly fades and gives way to black tea and licorice."

 

--------THE PRODUCER--------

Chateau Musar

In 1930, at just 20 years old, Gaston Hochar founded Chateau Musar, inspired by Lebanon's 6,000-year winemaking tradition and his travels in Bordeaux. His 'wines with noblesse' greatly impressed senior officers in the army following on from the French mandate of the 1920s. Major Ronald Barton, of Château Langoa-Barton, stationed in Lebanon during World War II became a great friend, strengthening the links between Chateau Musar and Bordeaux that remain to this day. Serge Hochar, Gaston's eldest son trained as a civil engineer, then decided to study oenology and with the encouragement of his father became a student of Emile Peynaud at the University of Oenology in Bordeaux.

 

--------THE GRAPE--------

Rhone Red Blend + Others

The Rhone Red Blend is often known as the GSM blend whereby the three main grapes are Grenache, Syrah and Mouvedre. In actuality there can be up to 13 grapes made into this blend, by law, in the southern Rhone Valley. You can have lighter and more floral versions of the Rhone Red Blend or have bolder and oakier versions depending where in the world it is made. They are most popular in France, California and Australia.

 

--------THE REGION--------

Beqaa Valley

It is thanks to the two leading wineries of Chateau Musar and Chateau Kefraya that Lebanon is seen as a power, albeit a small one, in the wine world. These two estates have shown over the last few decades that top-quality wines that rival those of France’s best exports can be made in the hot region of Lebanon – not to mention the war that has been going on for many years now. 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.