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+--- Thread: Lebanese food wine pairings (/thread-121.html)
- Byn Is In - 11-30-2001
I'm preparing Kibbee, stuffed grape leaves, fatoosh, hushwee, spinach fatyher (mostly beef and lamb, major spices are cinnamon, allspice and lemon.
- Innkeeper - 11-30-2001
Hi Byn Is In, and welcome to the Wine Board. First recommendation is red zinfandel. Second recommendation is syrah/shiraz. Go to their respective threads for specific brand recommendations.
- Botafogo - 11-30-2001
I cannot say this with enough emphasis:
DRY AROMATIC ROSE!
In particular, Montepulciano d'Abruzzo Cerasuolo from either Cataldi Madonna or Illuminati, Regaleali Rosato d'Sicilia or even Bonny Doon's Pink Wine.
Start with one of these good and cold and THEN go on to some red zin or even a nice Teroldego or Lagrein.
IK, remember how you dug that Cerasuolo the other night, imagine it as a starter here..
Roberto
- Innkeeper - 11-30-2001
Remember and concur. Might be a little hard to find in Mentor, OH. Then again, it did appear in Blue Hill, ME.
- winedope - 11-30-2001
glad to see someone else is still doing Lebanese home cooking!! The wine suggestions are much appreciated- I've usually ended up drinking tea (esp. mint). These will make a nice change. WD
PS- Byn Is In- do you make your kibbee raw or cooked?
[This message has been edited by winedope (edited 11-30-2001).]
- Thomas - 12-01-2001
Rose from Provence and also Mourvedre reds do well with the above food.
- JES - 12-14-2001
Dear BYN IS IN
If you want to have good lebaneese food you should try good lebaneese wine.
There are produced in the Bekaa valley, and they mostly cabernet-Sauvi.
The good names to remember are Chateau Geffraya et Chateau Musart
They are Powerful wines. Oh boy, their alcohol degrees are around 13% to 14% degrees (european measures). Taste plumms and woody spices. Good tanines. Anyway production is limited, and they are a bit expensive (starting at 40$)-
If not any good syrah should make the job.
JES