Moroccan cuisine wine pairing??

P

Peter Creasey

Peter Creasey
We'll probably be planning and putting on a dinner with a Moroccan food theme. Specific dishes are yet to be selected so I'm thinking about wine pairing(s) in general terms.

My supposition is that Rieslings and white Rhones might be prime candidates to be paired with some of the typical dishes.

Any other generalities about possible wine pairing(s)??

Thanks!

. . . . . Pete
 
Gris de Guerrouane or Gris de Boulaouane, from Morocco. Ross go nicely with couscous. Blends of carignane, cinsault and grenache.
 
Chateau Musar red/whites? Pineau d'Aunis (Puzelat or Bellivire) makes me think of typical middle-eastern spices (cinnamon, cardamom, allspice too). Good Beaujolais too.

originally posted by Peter Creasey:
Moroccan cuisine wine pairing??
We'll probably be planning and putting on a dinner with a Moroccan food theme. Specific dishes are yet to be selected so I'm thinking about wine pairing(s) in general terms.

My supposition is that Rieslings and white Rhones might be prime candidates to be paired with some of the typical dishes.

Any other generalities about possible wine pairing(s)??

Thanks!

. . . . . Pete
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originally posted by Keith Levenberg:
"Syrocco." It's not bad.
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Reiner flogs it.

I think they had it at Ten Bells for a while, too, last spring.

VS, re: Boulaouane... er... surely you wouldn't do that to poor Pete just to be culturally coherent.

How about a Texas ros?
 
originally posted by Sharon Bowman:
re: Boulaouane... er... surely you wouldn't do that to poor Pete just to be culturally coherent.
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Why would I? A good guerrouane form Sahari or a good boulaouane from Castel are unassuming, fresh and, of course, very cheap. They're obviously not great wines, but I find them very food-friendly.
 
originally posted by Peter Creasey:
originally posted by Joel Stewart: Easily Musar Rouuge.
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Joel, Interesting!

I cannot recall ever having a Musar. I've always thought of them as basically thematic wines.

. . . . . Pete
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Musar is for Musar fanatics. I'd look at some Greek whites, maybe a Santorini or a Halkidikis (also entertainingly known as Chalkidikis). If it has to be red, maybe something from the sainted Arianna Occhipinti.
 
I think that may be true moreso for the Musar whites. I find the reds much more accessible and pair very well with lamb dishes.
 
I had the Les Celliers de Mekns/Zniber Domaine Riad Jamil 2006 Beni MTir, a carignan, at a Moroccan restaurant in Paris. It was drinkable. I preferred the Tunisian boukha that followed, but I don't know that I'd pair that with anything.
 
How about some great oloroso? The Gutierrez Colosia Sangre y Trabajadero Oloroso is awesome. I think that would be a fun pairing.
 
originally posted by Jeff Grossman:
originally posted by Peter Creasey: thematic wines.
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?
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Jeff, I don't recall using the term "thematic wines". If I did, I can't imagine what I meant.

My inquiry was to see what the knowledgeable folks here might suggest to go best, generally speaking, with Moroccan food.

The dialogue has been interesting as well as productive.

. . . . Pete
 
originally posted by Thor:
I cannot recall ever having a Musar. I've always thought of them as basically thematic wines.
. . . . . Pete
posted by Peter Creasey 1-6-2010 8:07pm
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Thor, Okay, I had forgotten that comment. Now I see where that came from... oriented toward Musar rather than wines in general with some kind of a Moroccan theme. I don't know much about Musar wines and cannot recall ever sampling one so I probably shouldn't have speculated.

. . . . . Pete
 
originally posted by Peter Creasey:
...I probably shouldn't have speculated.
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Nice of you to say, but, right or wrong, you still have not said what you meant by the use of the adjective "thematic".

Are you just one of Dressner's zombie posters?
 
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