Lebanese Red (Lebanon)
Lebanon is among the oldest sites of wine production in the world.
The Phoenicians exported Vitis Vinifera all over the Mediterranean.
Grapes
Lebanese winemakers blend French grapes:
Cabernet Sauvignon. Syrah. Merlot. Cinsaut. Carignan. Grenache.
Typical Flavors
 Red Cherry |
 Black Cherry |
 Blackberry |
 Cranberry |
 Herbs |
 Spices |
 Dried Fruit |
 Jam |
Oak added Flavors:
 Oak |
 Chocolate |
 Tobacco |
 Leather |
The wines are often complex and dominated by Red and Dark Berries and Cherries.
With added Herbs, Spices, and Jammy notes.
Profile
Lebanese Red wines are medium to full bodied:
| BODY | Medium - Full | ||
| TANNINS | Medium - plus | ||
| FRUIT | Medium | ||
| ACIDITY | Medium - plus | ||
| |||
Food Pairing
 Mushroom |
 Hamburger |
 Ham |
 Casseroles |
 Pork |
 Lamb |
 Veal |
 Beef |
The massive taste of a full bodied Libanese pairs best with bold food.
Libanese wines love Roasted Lamb and BBQ.
Pairing Suggestions
Excellent Pairing:
BBQ. Grilled. Roasts.
Smoked Meat. Salami.
Roasted Potatoes and Onions.
Grilled Mushrooms (Portobello).
Grilled Veggetables. Wrap.
Rich Casseroles. Beef Stew.
BBQ. Chicken. Pork. Rabbit. Game.
Roasted Lamb. Lamb Chops. Lamb Shank.
Hamburger. Cheese Burger. Bacon Burger.
Red Meat Dishes. Spareribs. Veal Chops.
Strip Steak. T-Bone. Kobe. Entrecôte.
Cheese:
Aged Cheese.
Manchego. Smocked Cheddar and Gouda. Pecorino.
Blue. Camembert.
Specialities:
Middle Eastern. North African.
Shawarma (Lamb Wrap).
Kebab. Gyro on Pita.
About
The climate of Lebanon might seem too warm for wine production, but the Bekaa Valley, on an inland plateau, with reduced temperatures can produce very exciting red wines.
Chateau Musar is the best known label.
Its bordeaux-like structure, filled out with much Cabernet Sauvignon
and Cinsaut, was inspired by a visit to Bartons of St-Julien (French wine maker).