TN: `97 Musar White, Lebanon.

As many here know, you either like Musar or one just asks what else is on offer!! I happen to be quite a Musar-holic but I did approach this white with some reservations. Where had it been stored, would it still offer drinkability, what about possible oxidization?
Food planning took some time but I eventually came up with eggplant dip (Baba Ghanoush), humus with roasted red pepppers, pita bread and Lays original chips!
Otto thinks artichokes and smoked reindeer but they are out of season right now!!.

Good natural cork, Lot L.B.211, 12%alc, $36 Cdn. Purchased one year ago, opened and decanted for one hour. Usual blend of Obaiden and Merwah.

Color was a typical burnt orange-tinted lemon. Do not often see wines this color.

Nose had lots of orange peel and zest, apricot, nutty, some savoury/spice/herbal tones. Fellow taster thought nose not that forthcoming and hinted at possible oxidization? At time of pouring first glass, I was not so sure.

I served the wine pretty close to room temp (yeah, done some research), low acidity, some ripe fruit here, orange and peach. Does not appear oxidised (at first) or showing signs of serious decline. "Some tannin still here" from across the table and hints of butterscotch after 2 hrs.
To be honest, every sip seemed to be different. Went very well with the humus but eggplant had too much sea-salt and clashed right away. Almost gave the wine a corky taste, strange.
Towards the end of the evening, starting to show some oxid. signs and was tiring on the palate. Overall, I was impressed but kept 2 glasses for day 2.

****Staff at store downtown were intrigued when I poured. "Nose has a dry sherry quality...nice orange zest....no obvious fruit quality...low acidity". So there you have it, drink up on day 1.

Except for the low acidity, sounds fascinating! Thanks for a very cool and transportational tasting note.

Bob,

I am taking a 96 to Mo'Cool for tasting at the lodge, I will decant for several, (maybe 12) hours. I fully expect it to shine as it has every time I have had it. Got a 6-pack left plus some 98's, but never had the 97. BTW, I will open a bottle of the 89 red on Thursday evening. wish you could have made it this year, and it could well be my last.

Bob, Jerusalem artichokes, not artichokes!

Despite its generally low acidity I have found white Musars to have good structure. They aren't flabby wines.

Sorry, I stand corrected! Maybe "tired" was the wrong word, wine was still a treat.

Thanks for the note Bob. I'll have to open one of mine soon.

It certainly does seem to be an interesting wine. Do you remember the one I brought to our dinner at Normand's? The '92, if I recall correctly.

Mike, great to hear from you. Was it Normands? If you refer to the Mishy do, that was Ricks Grill! Still have pics to prove it, yeah.

Mishy was at both dinners, Bob. Normand's and Ric's. I checked my notes in cellartracker and it was the Norman's dinner:

Nose a little musty at first. Decanted and it blew off. Oak, vanilla, marzipan on the nose. Butterscotch and slight hints of pear on a palate, with a round mouthfeel.