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Moroccan Food + Bold Bordeaux

NicaZ Jun 3, 2011 05:46 AM


I'm having a dinner at my house tonight and someone is bringing a big, bold Bordeaux. But it's hot out and I don't want to have a bunch of heavy food to pair with it. I am really in the mood for some Moroccan food actually. I was thinking some sort of sweet meets salty dishes, a tangine with carmelized onions of sorts, and then ending with some fresh fruit and mint tea. Is Bordeaux totally ridiculous to pair with Moroccan food?

Any one else have some creative suggestions? It's about 80 degrees where i live today and we'll be out on the roof, so I don't want to be digging into anything tooooo heavy.


  1. Bill Hunt Jun 3, 2011 05:18 PM

    Though not from Bdx., it is a Bdx-blend - Château Musar.

    Good luck, and enjoy,


    7 Replies
    1. re: Bill Hunt
      dandyessex Jun 3, 2011 05:58 PM


      1. re: Bill Hunt
        bob96 Jun 3, 2011 08:08 PM

        Well, except for the fact that Morocco and Lebanon (2300 miles apart) are majority Muslim nations, I don't see the affinity: Musar has been difficult to find, is expensive for what it is, and probably not a taste match for a cuisine that has little conneciton to that of Lebanon, or the Musar template, 20th C France.

        1. re: bob96
          Bill Hunt Jun 3, 2011 10:04 PM

          I do not recall anyone saying that Ch. Musar was from Morocco. Do you? Can you show that to me? I am talking about flavors, that I find complimentary, and nothing else.

          Thanks for the geography lesson, but it was not needed, at least not in my case.

          What would be your Bdx,or Bdx-blend to pair? All I see is history and geography, and nothing worthwhile to add.


          1. re: Bill Hunt
            bob96 Jun 3, 2011 10:31 PM

            If you checked above, I gave my suggestions, mostly not from Bordeaux, since the OP asked for an alternate to his guest's "big and bold" Bx. Sorry for the needless geography lesson. But since you're asking, I'd recommend something from one of the St Emilion outliers , like Lussac: Chx. de Barbe Blanche or Bellevue, or Ch. Beausejour (Montagne).
            Or a Cotes de Castillon Cap de Faugeres.

            1. re: bob96
              Bill Hunt Jun 4, 2011 08:46 PM

              And I think that the Ch. Musar would be a good alternative.

              If you also check your geography, St. Emilion is not THAT close to Morocco, either.. [Grin]


              1. re: Bill Hunt
                bob96 Jun 4, 2011 09:42 PM

                The older Musar sounds like it would indeed work--I was mostly wondering about anything too big or assertive at a spicy rooftop meal on a hot night. It's 824 miles from Fez to Bordeaux, but who's counting..... Cheers.

            2. re: Bill Hunt
              penthouse pup Jun 4, 2011 07:41 AM

              I had the 1999 Musar last week--more carignan than cabernet in the taste and texture--ready to drink. And would stand up to Morrocan flavors with no trouble....(I am amazed that Hochar is still making wine in Bekkaa--I recall my first bottles from the late 1970's and they have always been superb...more expensive now than in the past, and harder to find...)

        2. b
          bob96 Jun 3, 2011 03:00 PM

          Not ridiculous, depending on what "bold" means-- and I rarely think of most Bordeaux as bold. Usually. If it's a merlot-defined Bordeaux (St. Emilion and its satellites, Bergerac a little farther afield), then there should be somewhat less risk of tannic attack against the Moroccan spice and sweetness. I'd be fine with a chilled Beaujolais or other Gamay belnds; a hefty Rhone or Languedoc rose like Minervois; a Gaillac or Fronton, for fruit and balance. Keep everything cool or chilled.

          1. m
            Maximilien Jun 3, 2011 08:55 AM

            It can work. depending on the wine itself, you might have to keep in in an ice bucket to keep it at good temp.

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