Chateau Ksara Chardonnay Bekaa Valley Lebanon 2009
Over the past decade, Ksara has seen the introduction of new grape varieties that have grown into vines that the Bekaa valley has blissfully nurtured. Ksara has also seen developments in techniques such as vine cultivation on wires and the attentive application of advanced science by French oenologists, who watch over the vinification, fermentation and decanting processes. Today, the wines of Ksara have a specific character, described as a “rare balance of dry fruitiness, of delicacy and coarseness, and of freshness and vigour.” They are the new image of a deliberately international vineyard and producer. Fermented in new oak with regular lees stirring to give a subtle, the Chardonnay has an almost creamy, vanilla topping to the grape aroma and an extra dimension of delicate spiciness to the taste; at the same time it adds a fine grained, racy definition to the texture. There is a taste of honeyed, peachy fruit. Ideal with most crustaceans-lobsters, gray fish, scallops. Baked or steamed fish, fresh salmon or turbot served with a rich sauce. Finally caviar calls particularly for this distinguished wine. To be served chilled at 10-12°C.
Very fresh, very summery, lemonish crisp half-dry taste. Hints of Riesling. For an evening of a hot day. I'd recommend fish, or Lebanese food in general with this. A salad with pomegranate seeds will probably work excellently with this wine. I had grilled salmon and potatoes and a dash of sour cream over the salmon, and this wine was a very good companion.
Food Pairings for Chateau Ksara Chardonnay Bekaa Valley Lebanon
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