Chateau Musar question

[Steve Slatcher]

Quite a few wine writers seem to think it is similar to Bordeaux, which I really love, but that is a wide field and they rarely get more specific.

I was at a Claret tasting where Musar was poured as a ringer, and it stood out like a sore thumb. Actually, my wife was the first to declare that it was Musar.

It wouldn't surprise me if Bordeaux AOC, or France, actually forbids wine with such high levels of VA. There was one Musar vintage that exceeded EU limits and had to get some sort of special dispensation.

 

[Leon Marks]

The bottle variability is huge. This alone would make me fearful of serving in a restaurant. I do love it though.

I managed to blag my way into rarified San Francisco wine circles by muling over Musar from mud island. Shamefully, I neglected to pay the forumite who provided me with the wine for the best part of a year…

 

[AJ Temple]

The bottle variability is huge. This alone would make me fearful of serving in a restaurant. I do love it though.

I think it would have to be sold with an "at your own risk" warning to knowledgeable enthusiasts only. Might be more trouble than it's worth. It wouldn't go on the list anyway unless I like it.

 

[Alistair Lime]

There is also the fact that their corks have the density of polystyrene and require careful use of an Ah So to extract.
Fine for me to open when no ones looking and push the odd bit in but I wouldn't want to do this in front of a paying audience.

 

[AJ Temple]

This is not encouraging!

 

[Andrew Stevenson]

Before it changed hands, there used to be a little café on Kirkby Lonsdale's market square that did white and rosé Château Musar by the glass (coravinned). They might have done the red too, but I always had either the white or rosé, as btg is an excellent way to serve those.

 

[Andrew Stevenson]

The bottle variability is huge.

This is of course true of most mature wines.
Is it still the case with more recent vintages of Musar, now the baton has passed to the younger generation(s)?

 

[Mark Temple]

My experience of Musar from the noughties (and the odd one since) is that it is one of the most reliable wines I know.

 

[Paul Matthews]

The last Musar I had (a 2003) was not remotely like Bordeaux. Floral perfume, not blackcurrants in a cigar box. More delicate and with a touch of sweetness. I guess that's the cinsault I'm tasting. I wonder if the wine writers who describe it as claret-like have really tasted the stuff or are just looking at the first grape variety and being a bit lazy.

Do try it and tell us what you think, AJ!
I feel it's a bit over-priced these days, though I know many here love it.

 

[Paul Anderson]

I agree Paul. I've had quite few vintages of Musar, from the last 4 decades and I couldn't say that any of them, young or old, tasted anything like Bordeaux (Cabernet or Merlot based).

 

[AJ Temple]

Obviously I've never tasted it - but that will be remedied soon. The Bordeaux remark cropped up in several places when I researched Musar and it's origins online. I'm very familiar with left and right bank quality bordeaux so I may do a side by side tasting for the sake of comparison.

 

[Thom Blach]

Not remotely to criticise red Musar but the only Bordeaux wines with which it has commonality are faulty ones.

 

[kevin heatherington]

It doesn’t taste anything like Bordeaux. If one had to find a comparison I’d look for a similar grape mix from Languedoc.

I’ve never been a huge fan of the red, it was ok to have from time to time when it could be picked up for about £15 but I rarely got excited about it. I have vague memories of enjoying bottles from the 1980s decades ago, so perhaps early vintages were special. I bought a few bottles from 1998 to 2005 vintages then stopped. Only had the white once and I didn’t like it.

 

[kevin heatherington]

That said, the Red is probably the best wine to have with haggis.

 

[AJ Temple]

I had to make a load of traditional recipe Haggis (whole sheep worth) recently for a TV thing. I honestly don't mind if I never see another Haggis ever again. The smell during prep is unreal.

 

[Paul Anderson]

That said, the Red is probably the best wine to have with haggis.

My favourite wine with haggis is Torres' Vina Esmeralda.

 

[AJ Temple]

Dup.

 

[Nigel Lierop]

My favourite wine with haggis is Torres' Vina Esmeralda.

The Northcote used to serve a Josmeyer Gewurz w their (then) signature dish of trout w black pudding and a mustard and watercress sauce. In hindsight a really clever match.

 

[Thom Blach]

I had to make a load of traditional recipe Haggis (whole sheep worth) recently for a TV thing. I honestly don't mind if I never see another Haggis ever again. The smell during prep is unreal.

Can we watch this anywhere? it sounds unmissable.

 

[AJ Temple]

Can we watch this anywhere? it sounds unmissable.

Not until next year. Seasonal.

 

[Daron Fincham]

A few bottles of Musar to sell in one lot £540 o n o. Free delivery in London

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max.oldfield In fact I have these plus a few​

Fuck me ! a ‘94 ! Noice and toight like a toiger !

 

[Mark Temple]

My favourite wine with haggis is Torres' Vina Esmeralda.

Bizarre. This was always prouldy described on the back label as "el único vino que marida con las alcachofas". I can totally see where they're coming from as regards the King of Vegetables.. but haggis?!

 

[Paul Anderson]

Bizarre. This was always prouldy described on the back label as "el único vino que marida con las alcachofas". I can totally see where they're coming from as regards the King of Vegetables.. but haggis?!

Not really that bizarre. Haggis is quite spicy. Esmeralda is a blend of Muscat and Gewurztraminer.

 

[Alex Lake]

Not really that bizarre. Haggis is quite spicy. Esmeralda is a blend of Muscat and Gewurztraminer.

I understand that vegetarian haggis is a thing - and something my wife thinks she might try. Anyone had any experiences of this?

 

[kevin heatherington]

I understand that vegetarian haggis is a thing - and something my wife thinks she might try. Anyone had any experiences of this?

Yes, it’s ok.