What about to explore some new foods and bring a little piece of Lebanon into your kitchen? Being truly spectacular, the Lebanese cuisine focuses on herbs, spices, and fresh ingredients. The most commonly eaten meats, poultry and lamb, make up some of the country’s most popular dishes. Let’s discover today which wine goes well with shawarma, one of the world’s most popular street foods.
Meat shawarma is typically made of perfectly spiced layers of tender beef and lamb grilled on a large rotating spit. When ready, the meat is shaved off the spit and served with pita bread and vegetables.
To fully enjoy your beef shawarma, we would suggest to open a bottle of Chateau Musar Red 2003 from Lebanon. It is a unique blend of Cabernet Sauvignon, Cinsault and Carignan aged in French oak. It’s a slightly bolder, medium red wine with quite high acidity pairing well with with multi-ingredient dishes, lean and flavour meat.
Chateau Musar Red 2003 has complex aromas of baked fruits, cherries and blackberries. On the palate, there are mature fruits: plums, figs and cherries with hints of dark chocolate. The structure of the wine is light and airy, with a cleansing acidity which will cut through the texture of the meat. Meanwhile, the salty and delicately spicy flavors contained in the shawarma will further emphasize the fruity bouquet of wine.
– serve this wine at room temperature 15-18°C
Amsterdam, October 18th 2019