Pairings for Moroccan?

WINE TALK
1

Other than champagne, What’s a good pairing for Moroccan food?
Red preferably.

2

Dry Rosé (sparkling or not) is always my first choice, followed by lighter but zesty reds like Beaujolais, Jovem Rioja or a nice basic Sangiovese. BUT, the single best pairing I have ever done was this:

3

Doesn’t it depend, at least in part, on WHAT you order in a Moroccan restaurant?

Bruce

4

Not really. I often bring my own wine to restaurants. Therefore I have already decided what I’m going to drink and will order something from the menu that will pair nicely with it. It’s not unusual for me to take half a dozen wines and leave with half of them unopened.

5

Dave–Well, I guess if you bring a selection of wines, that’s a little different.

Here’s a dinner menu for the Moroccan restaurant in my neighborhood:

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I think the B’stia calls for something a little different than the Poulet aux Pruneaux or the Brochettes des Crevettes. But if I had to bring ONE wine for this cuisine in general, I would be tempted to go with a dry rose wine, esp. from the south of France.

Bruce

6

One of the best pairings I’ve ever done with that style of spicing was a Grenache Blanc from Spain. (Brugeres from Scala in Priorat.) In that same vein white Rhones, Gravner-style wines and other whites which have the weight and textures of a red, but the aromatic profiles of whites work really well, playing off the sweet/sour/spicy in Moroccan food.

A.

7

I agree. I tend to prefer whites with Indian/Moroccan/ North African/spicy. I love Gewurtz in particular with these foods.

8

Gewurz!!! [winner.gif]