Does Wine Work with Morrocan Food?

I've been invited to dinner at a Moroccan restaurant to celebrate a friend's birthday.

Is Morrocan food, which I have very limited experience with, more of a beer food? My friend loves wine, so....I would like to bring a bottle or two or three

Semi-dry whites? A light red (Pinot Noir) or maybe a Bordeaux?

It's a very wine-friendly cuisine. As for the type... it depends on what you're eating. Bisteeya would need something like an off-dry Riesling, but a beef tagine would want a big red. The food is not hot and spicy, as a rule, harissa aside.

That suggests....one of each.

Fife 99 Cab and a riesling

Thanks!

Moroccan restaurants that serve wine often have some available from North Africa. Those I've had have been reasonably decent. Nothing great (and I'd still bring a bottle or two) but fun to try if you want to spring for the extra bottle.

You coming out this way, heading west, or staying close to home for this one?

Mike

I would bring a Spanish wine, since you are less likely to find Morrocan or Tunisian unless you were in France.

My preference is Garnacha from any region, or Temperanillo from Ribera del Duero - nothing grand, just a Crianza type everyday drinker.

A Spanish Rosato would be a good starter, such as from Muga in Rioja.

Greek indigenous red wines would also go nicely - not retsina.

Moroccan restaurants that serve wine often have some available from North Africa. Those I've had have been reasonably decent. Nothing great (and I'd still bring a bottle or two) but fun to try if you want to spring for the extra bottle.

You coming out this way, heading west, or staying close to home for this one?

Mike

That's one problem-she wants to hold the event in Concord at 6:30 on Friday evening. I don't get home from work until 5:30, I need to walk my dogs who have been indoors while at work, so I know I will be quite late.

I don't have a lot of Spanish wines. Maybe a Juan Gil Jumilla Monastrell? I still find myself tempted by a cool label (and a good price in this case), but I know so little about Spanish wines or, for that matter, Mouvedre (I've enjoyed it in a couple of Rhonish blends, but that's it).

I have a 2000 Chateau Larrivet-Haut-Brion (Pessac Leognan) that the owner of a wine shop I trust said was drinking beautifully this winter.

Edit: Well-2000 was a hot year, and this was described as a riper style (The dreaded Michael Rolland was mentioned). Maybe it will be atypical and avoid the seven-year curse. It may not meet a traditionalists' palette, but I want to try it, at least.

My advice: bring a CA pinot noir.

-Paul W.

If you're going to have bisteeya, Moscato d'Asti is an awesome pairing!