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- OBSCURE WINES
MURFATLAR (ROMANIAN WINE)
 Located near the
Black Sea, the winery that makes the Murfatlar wines has something like
2,000 hectares of vineyards. The sea is said to moderate the
temperatures during the hot summers and freeze-your-ass-off
winters.
Wines from this region have yet to reach an international standard, though
the wines made are "sound." We are asked, for one
reason or another, for Romanian wines. There are a number of
"Ro-Maniacs" on the loose and so we have a few bottles of
Murfatlar Cabernet in the shop. - Currently in stock: Murfatlar Romanian Cabernet Sauvignon
$6.99
STONE'S GINGER WINE
 People
from Britain or Australia are more likely to know Stone's Green Ginger Wine
than someone down the block from our shop.
Stone's was first created by a London grocer. It's quite often used as
an ingredient in a recipe. The wine is actually a "currant"
wine with ginger flavoring. I saw a recipe for grilled grapefruit with
a splash of this. A local chef, some years ago, experimented with this
as part of his pork rib marinade.
- Currently in stock: Stone's Green Ginger Wine $12.99 (750ml)
TIBOR GÁL
 I'd bet a
dollar (or 184 Hungarian "forints") that the late Mr. Gal wouldn't exactly
be thrilled to see his wine listed after a very modest quality Romanian wine
and a British concoction that's flavored with ginger.
After all, he was one of Hungary's top winemakers and was darned
serious about making interesting, complex, world class wines.
So, please pardon me that I've placed your wine amongst such odd-balls.
We have a rather fine example of Egri Bikavér from Monsieur Gal.
The wine is an interesting blend featuring the Hungarian grape
"Kefrankos" (which the Austrians call "Blaufränkisch").
There's a small amount of Kadarka, along with Syrah, Cabernet Franc and
Merlot. You'll find this to show some spice, black fruits and a touch
of cocoa, along with a mildly dusty character. I can see this wine
faring well on the dinner table with a savory beef or lamb stew or something
featuring mushrooms.
- CHATEAU MUSAR
 Not
many people think of Lebanon as a source of premium wine.
But in the Bekaa Valley you will find the Hochar family making some very
famous wines under the Chateau Musar label. Gaston Hochar had
been in France and enjoyed, of course, their wines. When he returned
home, he make some wine in the old Chateau Mzar...the name changed to Musar
and has been famous since Serge Hochar, Gaston's son, was named the wine
personality of the year by the British magazine, Decanter.
 The
magazine cover even depicted bullet holes to emphasize this guy was making
wine in a dangerous part of the world!
The red wine is most famous...it's a blend of Cabernet Sauvignon, Cinsaut
and Carignane. I have had wonderful bottles of this wine and strange
bottles...
Hochar is adamant that consumers allow the wine to properly
"settle" (it's subjected to minimal cellar treatment, so fine
sediment is typical). Then he suggests decanting the wine 30 to 120
minutes before serving.
I have had examples which were reminiscent of finely matured Bordeaux and
other bottles which were not impressive at all.
The Musar "Cuvée Musar" White is made of the Obeideh, which I
understand may be related to Chardonnay. It's postulated this is an
ancestor of Chardonnay. Don't know. But if you've never tasted
an Obeideh, well, here's your chance!
- Currently in stock: 1996 Chateau Musar Red $46.99
2003 Cuvee Musar White $18.99
By special order:
1990 Red $50
1991 Red $70
1989 Red $110
1988 Red $150
1978 Red $170
1979 Red $170
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