A Cinsault-Heavy Blend from Lebanon - Château Musar's Bekaa Valley Red Hochar Père et Fils 2018 - Craves a Garlic-Heavy Dish or Three #Winophiles
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Well, I got my hands on a Cinsault-heavy blend from Lebanon to share today. It's the Château Musar Hochar Père et Fils 2018 from the Bekaa Valley. Apparently this estate's wine is easy for me to source as I've paired wines from Château Musar before. In #WinePW's January 2016 event, I shared Lubyee Bi Lahmi + Château Musar Jeune. And in May 2021, I posted Man'oushe + Château Musar Lebanon Jeune Red 2017.
But it's the first time I've poured the Hochar Père et Fils whose grapes are sourced from vineyards near the village of Aana in the Bekaa Valley of Lebanon. Hochar is a blend of 50% Cinsault, 35% Grenache, and 15% Cabernet Sauvignon. Fermented in cement vats, the wine spends 6 months in French oak barrels.
The wine poured a clear ruby color with lots of red and black fruit aromas on the nose. On the palate, those fruit notes were joined by hints of black pepper, cinnamon, cloves, and violets.
Cinsault and Cinsault-based blends are versatile and food-friendly. I was initially thinking of Mediterranean dishes with olive and eggplant. But the spiciness allows it to stand up to heartier fare and I decided to pair it with some garlic-heavy dishes: Garlic Roasted Chicken, Creamy Garlic Mashed Potatoes, and Blistered Beans with Garlic Olive Oil.
- 4 pound whole chicken, with giblets and neck removed from cavity
- three or four lemons, halved
- 10 to 12 cloves of garlic, peeled
- one or two whole heads of garlic, halved
- small bunch of herbs
- two or three carrots, sliced to the width of your roasting pan
- three to four stalks celery, sliced to the width of your roasting pan
- 1/4 cup unsalted butter, softened
- 3 Tablespoons olive oil
- 1/4 cup wine
- garlic salt
- freshly ground pepper
- 2 to 3 Tablespoons freshly chopped herbs
- Also needed: 100% cotton twine; roasting pan or Dutch oven
Rub the chicken with the softened butter. Sprinkle with garlic salt and pepper and freshly chopped herbs. Nestle the halves of the garlic around the chicken. Drizzle the olive oil and wine over the chicken.
Oh my gosh. I am making this whole meal soon! Wow, garlic lovers dream right here.ReplyDelete
I really enjoy the black pepper and cloves notes in Cinsault and imagine they'd be perfect with garlicky dishes. Nice pairing!ReplyDelete