Château Cana – Comete Rouge

If you’re looking for a good Lebanese red wine with a good bang for your buck, Chateau Cana’s Comète Rouge can be it. It’s medium-bodied and dry, and its tannins are shy. Expect notes of black fruits, ripe cherry, and gentle spices.

The Comète Rouge can be paired with red meat, strong cheeses, and rotisserie chicken. But I’d also pair it with all sorts of snacks: chips, nuts, crackers, and whatever one devours on game nights.

This is a new limited quantity bottle in collaboration with a Lebanese designer, Art of Boo, that portrays perfectly yet sarcastically the world nowadays. The delicious mix of the traditional taste of Cabernet Sauvignon, Syrah and Cinsault was met with the Mediterranean taste of the Sabbaghieh to create this delicious wine. Vintage: 2016

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Almaza Pilsner Beer includes delicate aromas of grain and corn waft from the glass. And that’s not really surprising, when you discover that the brewery states “corn makes up to 25%” of the grain bill. But give the beer a few vigorous swirls to bring some of its head back. And you’ll soon discover that it also brings light notes of honey and flora, with grassy hints.

That light, delicate character also carries into Almaza Pilsener Beer’s flavor.

Chateau Ksara's Merwah is a profound and ancient expression of Lebanon's formidable terroir. Made from 60-year-old vines, grown on the terraced hill of the tiny, North Lebanese village of Douma at over 1,500 meters, giving freshness and flavor intensity to the fruit. It is hand harvested at very low yields in the mid-October and vinified with minimal intervention.

The Merwah's rounded character and inherent complexity allows it to be enjoyed alone or with food.

FOOD PAIRING: Aperitif, Cold cuts, Grilled fish and seafood, Lebanese Mezze, Light cheese - Goat cheese, Pasta and pizza

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• ABV - 12.5%
• Cl - 75
• Year - 2020

Winemaking: The grapes are manually harvested, totally stemmed and transferred to tank in order to achieve the alcoholic fermentation. The Cinsault is shortly vatted to keep the freshness, the Syrah and Mourvedre are kept for a longer time to extract the aroma and spices, and the Cabernet-Sauvignon undergoes long skin contact to express length and elegance. The free flowing and press wine achieve the malolactic fermentation in different vats.

Maturing: The grape varietals are matured separately in vats for 14 to 18 months before being blended, fined and bottled. Taste: Its bright intense ruby red colour, with an exotic fruity aroma along with spicy and licorice notes make it a wine to remember. The mellow and supple tannins produce a persisting length on the Palate Ageing It can be drunk upon purchase or kept for 2 to 3 years in a good cellar.

Serving: Its easy flowing taste suits daily consumption and goes along very well with leg of lamb and stew

Find this and more exceptional selections at Kaasak.