Not to mention there are so many different styles of Rose.
For sure! Though sadly fewer and fewer, as producers realize that only pale rose sells well. I’ve watched many beautiful fuller bodied examples follow this trend over the last decade.
Add to that observation that too few people seem to realize how different rose can be depending on the grape(s) being used.
I asked the AI app “Claude” 
Can you suggest some wines that would pair well with Tajine D’agneau?
For Tajine D’agneau (lamb tagine), you’ll want wines that can complement the rich, aromatic spices and tender lamb while not overwhelming the dish’s complex flavors.
Red wines work beautifully with lamb tagine:
- Côtes du Rhône or Châteauneuf-du-Pape - these French reds have the perfect balance of fruit and earthiness to match the warm spices
- Moroccan red wines like those from the Meknes region offer an authentic pairing with native varieties
- Spanish Garnacha or Tempranillo - their bold fruit flavors and moderate tannins complement the dish without competing
- Medium-bodied Syrah/Shiraz - the peppery notes echo the tagine’s spice profile
Rosé can be excellent too:
- Provence rosé or Bandol rosé - dry, structured rosés with enough body to stand up to the lamb while refreshing the palate between bites
White wine options:
- Viognier - its floral aromatics and full body work surprisingly well with the fragrant spices
- White Rhône blends - particularly those with Roussanne and Marsanne
The key is choosing wines with enough structure and complexity to match the tagine’s depth while having fruit-forward qualities that harmonize with the sweet and savory elements like dried fruits, cinnamon, and preserved lemons often found in the dish.
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A follow up question to “Claude”
If the Tagine consisted of Lamb shank braised with tomato and north African spices, with spring peas, zucchini, chic peas, and apricot, over couscous, garnished with harissa and yogurt, could you narrow your suggestions to “best bets”
With those specific ingredients - especially the tomato base, spring vegetables, apricot sweetness, and the harissa/yogurt contrast - here are my best bets:
Top Red Wine Choice:
- E. Guigal Côtes du Rhône - The fruit-forward profile harmonizes beautifully with the apricot and tomato, while the wine’s moderate tannins won’t clash with the yogurt. The earthy undertones complement the North African spices perfectly.
Best Rosé:
- Domaine Tempier Bandol Rosé - This has the structure to handle the rich lamb shank and tomato base, while its minerality and acidity cut through the richness and refresh against the harissa heat. The wine’s complexity matches the dish’s layered flavors.
Surprising White Winner:
- Domaine de la Janasse Côtes du Rhône Blanc (Roussanne/Marsanne blend) - The wine’s full body and slight richness pair wonderfully with the yogurt garnish, while its stone fruit notes echo the apricot. The blend’s natural acidity balances the tomato base beautifully.
Given the sweetness from apricot, the cooling yogurt, and the heat from harissa, I’d lean toward the Bandol Rosé as the single best choice - it bridges all these contrasting elements while being substantial enough for the braised lamb shank. The Guigal Côtes du Rhône would be my red wine pick for a more traditional pairing.
Dan, it was the ‘21 Fingers Crossed Unanswered Prayers.
Thank you