Dunham Massey is a National Trust managed property close to Altrincham in Cheshire, North West England. For the last two years they have transformed the gardens into a wonderful experience. They have created a light trail which is about a mile in length and is an excellent way to usher in the festive season.
It is extremely popular so advance booking is essential and you can do so  via their website for the remaining times available before it closes on December 30th.
There is much to see and admire despite the freezing cold conditions on the evening of our visit. Unfortunately I forgot to take my camera so had to shoot these photographs on my phone.
It was perhaps the lighting of the trees which gave the most spectacular results.
There was plenty of choice of refreshments in the courtyard area close to the house and they were doing good business on such a cold night.
On the ground floor is the bar and a communal seating area suitable for those who only need a quick bite. The first floor is for a more formal experience while retaining a casual atmosphere for the diners. There is also a private dining room available on there second floor. I liked the restaurant design, unfussy with lots of wood to give a natural and warm feel.
The menu is based around small plates and it is possible to order any number depending on how hungry you are. We chose the longer of the two set menus on offer as we were in no particular hurry and wanted to sample a good range of dishes.
Duck’n Donut (2012)
Sandwich de Fromatge Trufat
The Duck’in Donut was a truly exceptional start to a meal. Duck liver parfait encased in white chocolate and covered with dried raspberry powder. It sounds bonkers but it works so well, I cold have eaten a whole box of them. The sandwich worked less well but then again it was a hard act to follow.
Oyster with salmon eggs and sodium seaweed
I have never really been a fan of oysters but this was rather special. Served slightly warm on a bed of crushed ice with enticing aromas of the sea it was a delicate and elegant dish.
Tartar de Salmo.
The salmon was delicious, melt in the mouth and the dill flavoured creme fraiche just added the right amount of richness to balance the delicate fish. Another winner of a dish.
Traditional Catalan Christmas broth, pasta and meatballs.
The success of a dish like this is in the quality of the broth and this did not disappoint. The meatballs were very good, gently spiced and lovely texture.
Next up was a lovely, savoury dish with the most perfectly cooked egg. The flavours here were deep and powerful.
Mushrooms, egg, braised sauce
Scallops, fricando, vegetables
Wagyu loin with vegetables
The Wagyu was a little disappointing, lacking a little in flavour but the sauce was excellent. The vegetables were served at table en papillote and were rather good.
Passion fruit sorbet
Chantilly, apricot, sponge cake
The sorbet was so refreshing with intense passion fruit flavour. The sponge cake was light and was an excellent desert, I could have eaten another portion it was so nice.
Two wines to accompany our lunch.
Amic Blanc. Clos d’Agoni. Emporda. 2017. Dry and well balanced with some delicate floral notes and nice texture.
Modernista. Pagos de Hibera. Terra Alta. 2017. Bright red berry fruit with some gentle peppery spice.
Overall an excellent lunch with the tasting menu giving a good introduction to the range of dishes available. Cooking was of a high quality as you would expect and the prices here reflect this. In my view if offered good value.Service was excellent with a very detailed explanation of the menu and individual dishes. It was attentive without being overbearing.Â
Chateau Musar is perhaps the best known of the Lebanese wine producers. Founded in 1930 by Gaston Hochar it was under the stewardship of his son Serge that the wines gained an international reputation.
Vineyards are located in the fertile Bekaa Valley and harvested grapes are then transported by lorry to the winery which is located in Ghazir which is about 25Km from the city of Beirut. The red wine is a blend of three varieties, Cabernet Sauvignon, Carignan and Cinsault, usually in equal proportions. All fruit is handpicked and fermentation takes place in cement vats using wild yeasts. Once fermentation is complete the wine is placed in French oak barrels for 12 months followed by a further period in the vats. Wines are blended and bottled, without fining or filtration, after three years but are then retained in the winery for at least four more years before release onto the market. This means that Chateau Musar is at least seven years old when it appears on the shelves.
Chateau Musar Red
Chateau Musar 2003 – garnet in colour which fades to tawny at the rim. Aromas of cherry, red fruits and spice. The palate has a touch of sweetness, it is light with red fruits, dried herbs, peppery spice, chocolate and a nice savoury sweetness. The finish is long and peppery. Very approachable and drinking very well.
Chateau Musar 2002 – garnet in colour, slightly deeper and dusky in appearance. Nose not as approachable as 2003, quite closed. Lots of red fruits and bags of peppery spice with some cola and a finish of medicinal cherry.
Chateau Musar 2001 – Similar in appearance to 2003. Blaqckfruits, cherry, farmy and dried mushroom. The palate is medium bodied, cherry, raspberry, cola and peppery spice but all is quite restrained. Tannins are dry.
Chateau Musar 2000 – mid garnet with a tawny rim. The nose is subtle and complex mix of dried fruits, cherry, tobacco and spice. The palate is rich, full bodied dark fruit with lovely balance. A savoury/meaty finish that lingers.
Chateau Musar 1999 – garnet/tawny in appearance. Nose is savoury, meaty, farmy, smokey with dark cherry. Palate has lots of dark cherry, spice, peppery fruit with touch of violets. The finish is long and lingering. A wine of depth and complexity that continues to develop in the glass.
Chateau Musar 1998 – light garnet with tawny rim. The nose is lighter but still has real character with cherry and savoury spice. Palate is light and the fruit is drying a little but this has real elegance.
Chateau Musar 1996 – Tawny, clear and bright. Nose is not very expressive. Palate is light and full of mature fruit flavours, cherry, fig, raisins, coffee. Dry but with real character.
Chateau Musar White
The white wine is a blend of two indigenous Lebanese grape varieties, Obaideh and Merwah. The vineyards are old planted between 50 and 90 years ago. Obaideh is a variety which is high in sugar and low in acidity and believed to be related to Chardonnay. Merwah is a variety thought to be related to Semillon which can produce distinctive wines but may lack in acidity at times. The two varieties blended together produce a distinctive and age worthy wine.
At Musar they are fermented and partly aged in oak barrels before finishing off in stainless steel. Blending is usually in the proportion 2/3 Obaideh to 1/3 Merwah.
Chateau Musar 2009 – yellow/gold in appearance, clear and bright. The nose is a little closed but there is lemon citrus, tropical fruits and a touch of nuttiness. The palate has a silky, creamy texture and wonderful balance. Tropical fruits abound, banana, pineapple together with honey and marzipan. The finish is as wonderful as it is long.
Chateau Musar 1992 – golden in appearance with great intensity. Nose is closed and not very expressive at all. The palate is dry and sherry like with a slight buttery texture. Improves in glass to give some stone fruits and a touch of honey.
Chateau Musar 1991 – Deep gold in appearance. The nose is subtle with smokey honeycomb. The palate is pineapple, peach, apricot, marzipan and is complex. As it opens out there are flavours of lemon and quince emerging. There is a dryness and a lingering lemon/honeycomb finish.
