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Chateau Musar Hochar Père et Fils Red 2018
Chateau Musar Hochar Père et Fils Red 2018
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Description
Description
Chateau Musar Hochar Père et Fils Red is a complex and full-bodied red wine from the Bekaa Valley, Lebanon. Made from Cinsault, Grenache and Cabernet Sauvignon, it offers aromas of ripe red berries, black cherries, and spices, with earthy undertones. The palate features velvety tannins, balanced acidity, and a long, elegant finish, showcasing Lebanon’s rich winemaking heritage.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior
Wine Details
Wine Details
Type: Red Wine
Style: Full-bodied, Complex
Grape Varietal: Cinsault, Grenache, Cabernet Sauvignon
Tastes Like: Comparable to a structured Rhône blend, with dark fruits, spices, and earthy notes
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Bekaa Valley
Region: Lebanon
Terroir: Gravelly and limestone soils
Aging: Aged in French oak barrels for 12 months
Serving Temperature: 16-18°C – Serve slightly below room temperature
Winery
Winery
Chateau Musar is a pioneering winery in Lebanon, renowned for its commitment to producing wines of exceptional quality and individuality. Hochar Père et Fils Red showcases the unique terroir and rich winemaking heritage of the Bekaa Valley.
Food Pairings
Food Pairings
Seafood: Grilled tuna steaks or salmon with spices.
Poultry: Duck confit or herb-roasted chicken.
Vegetarian: Lentil stew or roasted eggplant dishes.
Meat: Braised lamb shanks, beef stew, or venison roast.
Cheese Pairings
Cheese Pairings
Blue Cheese: Creamy and bold, offering a delightful contrast.
Comté: Nutty and savoury, enhancing the wine's complexity.
Manchego: Semi-hard and mild, complementing the wine's depth.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.
Recipe
Recipe
Tagine d’Agneau aux Pruneaux (Lamb Tagine with Prunes)
Ingredients:
- 1kg lamb shoulder, cut into chunks
- 2 onions, finely sliced
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 200g dried prunes
- 2 tbsp honey
- 2 tbsp olive oil
- 1 cup beef stock
- Salt and pepper, to taste
- Fresh coriander for garnish
Instructions:
- Heat olive oil in a large pot or tagine. Brown the lamb on all sides and set aside.
- Sauté onions and garlic until softened. Stir in cinnamon, cumin, coriander, and ginger, cooking for 1 minute.
- Return the lamb to the pot. Add beef stock, cover, and simmer for 1.5 hours.
- Stir in prunes and honey, and cook for an additional 30 minutes until the lamb is tender.
- Garnish with fresh coriander and serve with couscous or flatbread.
Tip: Toasted almonds or sesame seeds make a great garnish for added texture.
Tip: Serve with mashed potatoes or creamy polenta for a comforting meal.
