The Lebanese wine seems to be gaining a good popularity in the world because of its fine and unique taste. I recall reading several articles in world newspapers and magazines about the numerous vineyards we have in the north and Bekaa, and here’s one of the latest articles published in The New York Times about Chateau Musar.
The one consistent thing about the wines is how inconsistent they are, as Mr. Hochar might say. Each vintage is profoundly individual, partly, no doubt, because wine from Lebanon, one of the oldest wine regions in the world, is so unusual, and partly because Mr. Hochar makes so little use of modern winemaking techniques, which might serve to file away Musar’s distinctive edges.
“The dimension of taste in Lebanon is different than anywhere else,” he said. “Not better, but different. Better has no meaning.”
In a world full of wines trying to be the best, many people find it refreshing to see a wine simply trying to be itself. Source
I do agree with all of the ideas you’ve offered on your post. They’re very convincing and will certainly work. Still, the posts are very brief for starters. May you please prolong them a bit from subsequent time? Thanks for the post.