Beirut in a bottle, Salt Lake City style
9th & 9th · Salt Lake City · Middle Eastern · Visit Website ↗
Reviewed June 13, 2026
Wingman Metrics
The wine list at Mazza's 9th & 9th location catches you off guard in the best way — this isn't a generic Middle Eastern restaurant playing it safe with a Cab and a Pinot. There's a genuine curatorial impulse here, anchored by Lebanese producers that most Salt Lake City restaurants wouldn't know to stock. It's not a long list, but it's got a point of view.
The standout move is the Lebanese wine program — Chateau Musar and Massaya are both on the list, and that alone separates Mazza from 95% of restaurants in this city. Chateau Musar in particular is a serious wine: old-vine Cabernet, Cinsault, and Carignan from the Bekaa Valley, with a winemaking philosophy closer to Bordeaux than anything you'd expect at a shawarma spot. The rest of the list rounds out with more familiar territory, including the Lapis Luna Red Blend for those who want something approachable without a lecture. At 30-60 bottles, this isn't a deep cellar, but it's focused in a way that respects the cuisine.
Six to ten pours by the glass is a solid count for a restaurant this size, and we'd be surprised if Massaya doesn't anchor the glass program — it's the most food-friendly of the Lebanese options and holds up well to the bold spice profiles on the menu. The Lapis Luna Red Blend likely earns its keep here as a crowd-pleaser pour. We'd love to see Chateau Musar make it onto the by-the-glass rotation, but that's a big ask given the wine's complexity and price point.
Massaya — $40
Lebanese wine this food-appropriate at this price is genuinely rare. Massaya's blends are built for the table — acidic enough to cut through hummus and lamb, structured enough to stand up to shawarma spice. A fair pour for what you're getting.
Chateau Musar
Most people at a Middle Eastern restaurant reach for whatever red they recognize. Musar is the move nobody makes — it's one of the world's most distinctive wines, made through actual wartime harvests in Lebanon, with a depth and age-worthiness that will surprise anyone who's never had it. Order it here with context, and it becomes a whole conversation.
Lapis Luna Red Blend
Nothing wrong with Lapis Luna, but it's a California commodity pour you can find at a hundred restaurants. At Mazza, you're sitting in front of an actual Lebanese wine list — don't default to the safe option just because the label is familiar.
Chateau Musar + Lamb Kebabs
Musar's Bekaa Valley blend has the iron, dried fruit, and earthy backbone to meet charred lamb head-on without either element flinching. The wine is essentially from the same culinary tradition as the dish — that's not a coincidence, it's the whole point.
🎲 The Bottom Line
Mazza isn't a wine destination, but it's doing something genuinely interesting by building a list around Lebanese producers that actually belong on the table with this food. If you're in Salt Lake City and want to drink something you won't find anywhere else in town, this is worth a detour.
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