As many here know, you either like Musar or one just asks what else is on offer!! I happen to be quite a Musar-holic but I did approach this white with some reservations. Where had it been stored, would it still offer drinkability, what about possible oxidization?
Food planning took some time but I eventually came up with eggplant dip (Baba Ghanoush), humus with roasted red pepppers, pita bread and Lays original chips!
Otto thinks artichokes and smoked reindeer but they are out of season right now!!.
Good natural cork, Lot L.B.211, 12%alc, $36 Cdn. Purchased one year ago, opened and decanted for one hour. Usual blend of Obaiden and Merwah.
Color was a typical burnt orange-tinted lemon. Do not often see wines this color.
Nose had lots of orange peel and zest, apricot, nutty, some savoury/spice/herbal tones. Fellow taster thought nose not that forthcoming and hinted at possible oxidization? At time of pouring first glass, I was not so sure.
I served the wine pretty close to room temp (yeah, done some research), low acidity, some ripe fruit here, orange and peach. Does not appear oxidised (at first) or showing signs of serious decline. “Some tannin still here” from across the table and hints of butterscotch after 2 hrs.
To be honest, every sip seemed to be different. Went very well with the humus but eggplant had too much sea-salt and clashed right away. Almost gave the wine a corky taste, strange.
Towards the end of the evening, starting to show some oxid. signs and was tiring on the palate. Overall, I was impressed but kept 2 glasses for day 2.
****Staff at store downtown were intrigued when I poured. “Nose has a dry sherry quality…nice orange zest…no obvious fruit quality…low acidity”. So there you have it, drink up on day 1.