Chateau Musar Hochar Père et Fils Red 2018

Chateau Musar Hochar Père et Fils Red is a bold and complex red wine from the Bekaa Valley, Lebanon. A blend of Cinsault, Grenache, and Cabernet Sauvignon, it reveals aromas of dark berries, plums, and spice, with hints of leather and earth. The palate is medium to full-bodied with velvety tannins, bright acidity, and a long, nuanced finish.

*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 to ordering.

Type: Red Wine
Style: Medium-bodied, Complex
Grape Varietal: Cinsault, Grenache, Cabernet Sauvignon
Tastes Like: Comparable to a Rhône blend, with redcurrant, blackberry, and hints of spice, balanced by soft tannins and earthy undertones.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Bekaa Valley, Lebanon
Terroir: Gravel and limestone soils
Aging: 12-14 months in oak
Serving Temperature: 16-18°C

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.

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.

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.

Braised Lamb Shanks

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups red wine
• 2 cups beef stock
• 2 sprigs rosemary
• Salt and pepper, to taste

Instructions:

1. Season lamb shanks with salt and pepper. Heat olive oil in a large pot and sear shanks on all sides.
2. Remove shanks and sauté onion and garlic until softened.
3. Deglaze with red wine, then add beef stock and rosemary. Return shanks to the pot and simmer for 2-3 hours until tender.

Tip: Serve with mashed potatoes or creamy polenta for a comforting meal.