good question, I would try a german riesling (but then I always would!), otherwise you could try a nice crisp Aussie riesling if you prefer bone dry. I’m leaning towards the crispness & fruit as a contrast to the smokiness and fishiness, I think something like an oaked chardonnay may go under as the smoked fish may dominate the oak, but would love to hear how you go!

Would be interested to see how an Austrian Gruener Veltliner went, but I’m thinking this may be a bit out there as a match. Really if you’re Oz based I’d go with Jacob’s Creek riesling as an under $10 supermarket buy or go to an independent & get something like a Mitchell or an O’Leary Walker for around $20 (both from the Prince Wine Store in Melbourne) – budget blowing I’d go with a Grosset, but maybe this is not the dish for budget busting wines.

hc

I confirm your point of view: cinsault is a great grape variety and expresses so nicely the bekaa valley terroir. It should be more popular among wine lovers.

However, cinsault is spicy and fruity if picked over matured, otherwise, it is flat and looses its charm. I understand your comments about the level of alcohol but given the cinsault personality and the consistent beaufiful weather in the bekaa valley, a high degree of alcohol is in a way a respect of the grape and of the terroir. cheers