An adventure in Lebanese wine: Part One - Tom Harrow for FT How to Spend It

Our Wine Director Tom Harrow aka WineChap had a few unforgettable days exploring Lebanon's food and wine scene (and considerable volumes of Arak), including visits to Massaya, one of the world's highest wineries, and Chateau Musar.
"...To assume, however, that Lebanon owes it viticultural renown to France would be misguided. The ancient city of Byblos, 26 miles north of Beirut, lays claim to be one of the world’s oldest continually inhabited city, and its Phoenician occupants were among the world’s first wine producers; Qana in southern Lebanon, meanwhile, is reputedly where Jesus turned water into wine – this is a place rich in oenological history. The later period of production in Lebanon’s Beqaa Valley (where 90 per cent of the country’s winemaking takes place) dates back to the mid-1850s and the Jesuit-run Château Ksara, although under Shia Ottoman rule output was limited. French control of Lebanon after the first world war brought a more encouraging environment, but the most significant development was the founding of Château Musar in 1930 by Gaston Hochar."
Click here to read the first part of his report in FT How to Spend It.