Chateau Musar Wine Event
Our wine event on Wednesday, September 4th, plays host to Ralph Hochar of the legendary Chateau Musar in the Bekaa valley, Lebanon.
Without question the history of Chateau Musar is unique. Gaston Hochar returned from Bordeaux highly influenced by Chateau Langoa-Barton and decided to open his own vineyard back in 1930.
It continued to produce first class wines in the western Bekaa Valley, Lebanon, in spite of the 15 year Civil War. Decanter awarded their very first ‘Man of the Year’ to Serge Hochar in 1984, so highly were his wines prized.
All this week I’m revealing the food Carl Noller and his brigade have created to pair with these wonderful wines.
First course:
Pastrami cured salmon, sour cream and pickles
You can buy a voucher to the event by clicking here, or you can call us on 01772 806543 for more information. Check our our fantastic recipe for a Pastrami rub below.
-Paul
Recipe
Pastrami rub
What you need
100g salt
75g sugar
4 tablespoons of coriander seeds
1 tablespoon of smoked paprika
3 tablespoons of brown sugar
3 tablespoons of black peppercorns
4 gloves of garlic
What you do
Mix the ingredients together in a blender and blitz until they form a fine powder. You can then rub this into the meat of your choice and leave it to marinate for about 24 hours.
Try it with slow roasted beef, with steak or to cure salmon. You can also store it in an airtight jar and use as a general seasoning.
