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2004 Musar Blanc, serving advice?
- Thread starter Cliff
- Start date
Saina Nieminen
Saina Nieminen
I had no idea it was out already as I thought the 2003 was the current vintage. You sure it's not the Cuve Musar or Hochar P & F?
If it is the Ch. Musar, it is a slightly oxidative wine, a bit like LdH whites except lower acidity. I tend to prefer them at a warm temperature for a white ("room" temp. or just below) and with either lots of air or age. It always seems a bit tannic to me so I guess it sees some skin contact, so I would serve them with food that doesn't clash with a bit of tannin.
If it's the Cuve Musar or P&F, they are in a fresher style and should be cooler and drunk young.
If it is the Ch. Musar, it is a slightly oxidative wine, a bit like LdH whites except lower acidity. I tend to prefer them at a warm temperature for a white ("room" temp. or just below) and with either lots of air or age. It always seems a bit tannic to me so I guess it sees some skin contact, so I would serve them with food that doesn't clash with a bit of tannin.
If it's the Cuve Musar or P&F, they are in a fresher style and should be cooler and drunk young.
Saina Nieminen
Saina Nieminen
If it has the words "Cuve Blanc" on it, it's the "second" wine. The Ch. Musar Blanc has a label like this:
I wouldn't age it or give it much air nor would I worry about food that clashes with tannins. I don't think I've had this vintage of the second wine, but it is usually a rich wine with moderate acidity, no new oak. I haven't usually found it terribly interesting (though some years it can rise above my damnation by faint praise, so I hope the '04 is such a year!).
I wouldn't age it or give it much air nor would I worry about food that clashes with tannins. I don't think I've had this vintage of the second wine, but it is usually a rich wine with moderate acidity, no new oak. I haven't usually found it terribly interesting (though some years it can rise above my damnation by faint praise, so I hope the '04 is such a year!).
Saina Nieminen
Saina Nieminen
IIRC the Cuve sees only 3 months ageing in old wood so it isn't very oxidative in the wine making process. It is aged a further year in bottle before being released and is meant to be drunk on release, so I imagine it might have some oxidative notes by now but as I haven't had this bottling with so many years in bottle, I really have no idea.
FWIW, this is the bottling that is 100% Obeideh (further trivia: literally the diminutive, feminine of the word 'abd "slave" in Arabic, so meaning "a little slave girl"), a variety that is possibly the same as Chardonnay.
FWIW, this is the bottling that is 100% Obeideh (further trivia: literally the diminutive, feminine of the word 'abd "slave" in Arabic, so meaning "a little slave girl"), a variety that is possibly the same as Chardonnay.