Moreish Moroccan Wine and Food Pairings To Enjoy This Spring

Morocco is celebrated for its cuisine of bold aromas and flavours, which are influenced by the country’s strong links with both Europe and the Middle East, as well its native African heritage. There is also a thriving market for Moroccan wines, which is well worth exploring if you’re looking for something a little different to pique your taste buds this spring. 

Although Morocco is a Muslim-majority country and most of the population don’t drink, the terrain and climate are well suited to wine making and there is a successful export market. The Romans first established a viticulture in Morocco, although there is evidence that the earliest Phoenician settlers made wine.

During the period of French occupation from 1912-1956, the country became a major exporter of wine. Since the 1990s, the flourishing tourism industry has led to a revival of winemaking, and there are now five established wine regions in Morocco. It’s best for red and rosé wine of the grape varieties common in the south of France. 

The pleasing complexities of Moroccan food make it ideal to pair with a variety of wines. Here are some of the best Moroccan wines to try with the local cuisine.

For an appetising aperitif

In Morocco, you will often find starters or lighter meals served as a selection of small dishes, much like Spanish tapas or Middle Eastern mezze. For example, it’s common to serve small pastries stuffed with spicy meat or cheese, and a selection of salads with local vegetables such as green beans, radishes, peas, and herbs. 

These foods balance well with a crisp zesty rosé such as Domaine de la Zouina Gris, or a fruitier rosé such as Ouled Thaleb. The sweeter flavours of the wine balance out the acidic vinaigrette salad dressings, while the crisper wine will balance creamy cheeses and fatty meats.

Seafood

Moroccan seafood is usually prepared with fresh herbs and spices such as cumin and paprika. This offers some versatility when it comes to pairing wine; a rosé, a medium bodied red or even a dry crisp white can work well. Fish with more delicate flavours such as sea bass works well with floral notes, while prawns or shrimp may suit red or rosé.

Tagines

Tagines are a classic local dish often made with lamb, which is ideal for spring time. The meat is cooked with rich fruits such as prunes, dates, apricots or quince, and a variety of herbs and spices. The bold flavours of the food are perfectly complemented by a full-bodied red wine such as Bonassia Cabernet or the Syrah grape variety. 

The key to a pleasing pairing of any food and wine is a balance of flavours, so that each brings out the subtlety or boldness of the other.