01438 741177         thewinesociety.com

Wine match for moroccan


#1

Hi all

Please can anybody recommend a good red and white for moroccan. It’s a byob restaurant so i have carte blanche. I’m thinking rich chicken/lamb dishes, dried fruits, spices, tagine etc

Thanks!


#2

Rioja all the way.


#3

Ooooo ok…any reason in particular?


#4

I just think it works perfectly. Red that is, and the more traditional styles. The spicy red fruit and leather works great imo, I’d always choose a rioja alta reserva if I had one. Or if not, a savoury syrah is my second choice. But I find riojas a little sweeter with the oak so they work with the fruit. Probably can’t be too old.


#5

Awesome! I’m thinking high acidity more fruit and full creamy whites…possibly a white rioja or sonething crisp and italian


#6

If walking into stevenage now, then for me:

First choice

Second choice

I probably wouldn’t bother with a white but I guess it depends if having tagine or couscous. I reckon the corsican rose the society does might be a good fit for a couscous. Needs a little weight behind it.


#7

Awesome i do have some exhibition crz-h to drink. White is an order by the other half! Thanks @tom!


#8

Would agree with Rioja an d the following (assuming red meat with preserved lemon or fruit) https://www.thewinesociety.com/shop/ProductDetail.aspx?pd=LE891


#9

For white I’d look to the Rhone. For the food I’m thinking chicken tagine with preserved lemons, maybe black olives. I don’t think you want anything too crisp. Something perhaps like this:


#10

This is really good on the Bin End price point:


#11

For red I would go for Carménère, as it’s got a lovely spicy edge to it which I find matches Moroccan food beautifully. For white I would go with a New World Viognier- its lovely perfume works well with the dried fruit and sweet side of the cuisine. I also often match Moroccan with Alsatian Pinot Gris, for similar reasons.


#12

Just a thought- the Moroccans grow a lot of Carignan- so perhaps worth seeking a Carignan either as a varietal or as part of a blend…? ‘What grows together goes together’ sort of approach…? :smiley:


#13

Oh my so many good ideas…looks like I’m sourcing a top grade viognier/rhone white blend and rioja for this weekend. I did have a lirac and and ch9dp.

We’re already at 2 bottles between 2, i think that’ll be plenty haha.

Thanks guys, great suggestions!!


#14

I am LIVING for this abbreviation! :clap::clap::clap: Let us know how it goes.


#15

I personally find that the subtle aromatics of Morrocan food demand wines of equal grace and balance with a touch of spice and exotic flavours.

If I had to choose a white it would be a mineral and complex wine like a Greek assyrtiko or a Sicilian white from Etna:


For the red I would choose something light that won’t overpower the subtle mix of spices, for example a Beaujolais from Morgon or a Langhe Nebbiolo:



#16

Thanks @Juan you’ve made my choice even harder with your suggestions…though your palate seems more inline with mine, especially with the whites!


#17

Perhaps counter intuitive, but my 1st choice would be a well chilled decent Provence rose… or an Alsace gewurtz. Tagine has plenty of fruit & aromatics to be taken into account. Personally I find reds somehow don’t work that well with N African cuisine & preserved lemon - but that’s just me.

Let us know how you got on?


#18

Should probably mention that with my Rioja suggestion I’m thinking of lamb tagine, not chicken (no lemon, the prunes are the match here).


#19

I do like this curveball…but i think a gewurz would be better kept for a much more fragrant curry, like a lime, coriander and coconut green thai as the low acid wine would match with that. I feel any rich dish like that cries and weeps for acidity with the aromatics

@tom good point…i’m more than likely going with that, though I won’t be able to get a WS bottle in time but the local merchants should be good as a one-off!


#20

Chateau Musar’s funky flavours, perhaps, for the red.