Wine Pairing Help - Moroccan food

WINE TALK
#1

Here is what we are having tonight - picking a wine for this is outside my realm…
http://www.epicurious.com/recipes/food/views/Moroccan-Chicken-with-Eggplant-Tomatoes-and-Almonds-109146

I was thinking a Zin or Syrah? Pinot may get lost? White?

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#2

With the turmeric, coriander, fennel, and cumin all make me think pinot on the riper side. If you have any KB, Sea Smoke, etc., I would go that way.

#3

I have Inman, Arcadian, Rhys, Windy Oaks, R-M (rather let it age instead of popping)

Syrah side:Saxum, Shane, Arcadian, Tercero, Holdredge

I know that i have forgotten a few…

#4

Cold Dry Rosé (bubbles optional), unoaked Tempranillo, Montepulciano or Sangioves, Lambrusco…

#5

Gewurtz
blaufränkisch
Beaujolais
Gruner

Moroccoan Resto- Aziza in SF has a great list that may offer some general ideas-
http://www.aziza-sf.com/wine.html" onclick="window.open(this.href);return false;

#6

Champagne
Beaujolais
I would actually try a Cotes du Rhone too, from a classic year (2001, 2004, maybe 2005, perhaps a not-too-ripe 2007)

#7

With those aromatic flavors, I’d go with riesling (kabinett or spatlese) or beaujolais

#8

I have had excellent luck with the Melville, Verna’s Viognier and at times a really nice Grenache Blanc.