- Rosés are very popular in France and the rest of Europe, and are gaining popularity again here in the U.S. One to ask for is Château Musar’s Jeune Rosé, salmon pink in color, smooth, mellow, spicy and softly-oaked.
- “Most of the popular wines in Lebanon are blends,” says Chamoun. One of my personal favorites is Massaya’s Grenache Blend, dark red in color, medium-bodied, spicy and bright with cherry flavors. It has a long and elegant finish.
- They say “what grows together goes together,” and Lebanese wines pair perfectly with crispy kebbeh (ground beef, roasted pine nuts, pistachios with cucumber yogurt); shish taouk (marinated, grilled chicken breast skewers); and seasoned lamb or beef kababs.
- Try the fatayer jibneh (pita topped with white cheddar, mozzarella, parsley and mint) with Château Ksara’s Chardonnay which is light, smooth, with spicy flavors of citrus, peaches and honey.
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.