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Wine to Pair with Moroccan food?

d
Diana Aug 10, 2007 01:57 PM

Going for Moroccan tomorrow. We finally found a place that won't wave belly dancers at us. Not that I don't like belly dancers-my husband likes them too. Sometimes we just want a meal without a show.

Anyhoo, what should I bring?
Also, any Moroccan wines worth getting? They have a few on the menu (a very short and boring wine list, otherwise.)

We're planning on a little hummous, eggplant, cous cous, lamb and maybe merguez or something.

  1. f
    fauchon Aug 10, 2007 02:02 PM

    A good but simple rosé, served cold...nm

    1 Reply
    1. re: fauchon
      Megiac Aug 10, 2007 03:29 PM

      That would be my pick as well. I've particularly like roses from Provence with Moroccan food.

    2. carswell Aug 10, 2007 03:04 PM

      Three threads in the last year have touched on the subject:
      www.chowhound.com/topics/339267
      www.chowhound.com/topics/339509
      www.chowhound.com/topics/393911

      1 Reply
      1. re: carswell
        d
        Diana Aug 10, 2007 08:23 PM

        That first link was perfect. It seems a kabinett or a light Red..or a rose. What about a sav. Blank?

      2. w
        whiner Aug 11, 2007 03:14 AM

        A German or Austrian Riesling for white.

        A brighter fruit New World Pinot for red.

        1. c
          Chicago Mike Aug 11, 2007 03:17 PM

          There should be a law against not bringing a nice riesling to a "tipico" Moroccan meal. Kabinett or Spatlese are first choices if you can only bring one bottle.

          In reds I liked both a zinfandel and shiraz with a recent meal, seemed to match almost every dish. Two bottles of pinot (aged red burgundy) fell flat, however... go with the spicier zin or syrah.

          At a nearby table I saw a couple splitting a BYOB of Silver Oak Cabernet... great wine but such a mis-match for a Moroccan meal, IMO.

          1 Reply
          1. re: Chicago Mike
            o
            olasek Aug 13, 2007 04:14 PM

            > however... go with the spicier zin or syrah.

            Agreed 100%.

          2. d
            Diana Aug 13, 2007 06:04 AM

            I should have listened. I dared have a moroccan red, it was AWFUL! My husband didn't want to bring the Kabinett I had chosen, as he wanted to try moroccan beer, which he said "wasn't as bad as I thought it would be"

            The food was spectacular, though.

            2 Replies
            1. re: Diana
              carswell Aug 13, 2007 08:16 AM

              Which Moroccan red was it? Don't tar them all with the same brush. While there are no great North African reds that I'm aware of, there are some good ones. Lots of bad ones too.

              1. re: carswell
                d
                Diana Aug 13, 2007 11:57 AM

                it was from "Les Celliers de Meknes", and was a roughe.

                It was pretty darn bad.

                I Imagine there are lots better out there.

            2. c
              chrisinroch Aug 13, 2007 03:12 PM

              Beer, riesling, gewurztraminer.

              1. Vinny Barbaresco Aug 13, 2007 10:29 PM

                A simple Cotes de Provence Rose or Cotes du Ventoux Rose should do nicely....

                1. Behemoth Aug 14, 2007 08:29 PM

                  Have you considered spanish wines? There are some similarities in the flavors of the two cuisines, especially the use of saffron. And of course geographically it makes some sense. Also there is the heavy arab influence in Sicily, so a Nero D'Avola might be fun to try.

                  2 Replies
                  1. re: Behemoth
                    d
                    Diana Aug 15, 2007 06:08 AM

                    I ate the meal a week ago...

                    1. re: Diana
                      Behemoth Aug 15, 2007 08:06 AM

                      For next time, then ;-)

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