Lebanese Wine (Bekaa)
The Phoenix wines: Bekaa Valley wines — Château Ksara (1857, Jesuit-founded, Lebanon's largest), Château Musar (1930, Gaston Hochar's legendary, long-lived reds), Kefraya and Massaya — Bordeaux varieties thriving at 1,000 m between the Lebanon ranges.
What it is
The Phoenix wines: Bekaa Valley wines — Château Ksara (1857, Jesuit-founded, Lebanon's largest), Château Musar (1930, Gaston Hochar's legendary, long-lived reds), Kefraya and Massaya — Bordeaux varieties thriving at 1,000 m between the Lebanon ranges. Origins: wine in Lebanon is Phoenician-ancient (Byblos exported it); the modern era is French-mandate shaped; Musar's survival through the civil war (harvests under shelling) made it legend. Made from: Cabernet, Cinsault, Carignan, Grenache and whites (Obeidi among them) at altitude. How it's made: 1) Grow in the Bekaa's limestone and sun. 2) Ferment (Musar famously wild and slow). 3) Age years; Musar releases late. Served: with mezze and grilled meats in Beirut and the valley's winery restaurants. Flavor: Musar = cedar, spice, brett-kissed complexity. Strength: 12.5-14%. Culture: Lebanese wine is resilience bottled — every vintage a small victory. See also: Arak (Lebanese).
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