Moroccan/North African

Jukes Wine And Food Moroccan

The most important factor to remember when matching this intriguing style of food with wine, is the level of spice involved in the dish. Once you have gauged this, you can do one of two things – either choose fresh, clean, neutral whites which sit in the background and let the food do most of the talking or go head to head with the flavours and drink a stunning aromatic white. Spain, Italy and France are the most obvious, and geographically closest ports of call and, within these three great wine nations, my favourite aromatic white styles would be Albariño (from Galicia in north-western Spain), Viognier (south of France) and Ribolla Gialla, Traminer, Erbaluce di Caluso, Friulano, Lugana and richer Pinot Grigios (northeast and northwest Italy). Other Italian whites that would be a little more intriguing and competitive with the food are Inzolia and Grillo from Sicily, Falanghina, Fiano and Greco from Southern Italy. Reds that work well are Rioja or similar-style Tempranillo/Garnacha blends (Spain), chilled and ripe Côtes-du-Rhône (France), and Nero d’Avola, Aglianico, Frappato, Negroamaro or Primitivo (southern Italy and Sicily). If you want to go down the neutral route, choose Beaujolais as a red, or Alsace Pinot Blanc or Loire Sauvignon Blanc as a white. If you feel the need to stray further from the Med, aim for more Sauvignon Blanc, this time from Chile or South Africa, for its herbal, lime-juice characters, and Barossa Valley or McLaren Vale Grenache (South Australia) for its pure red-berry fruit and herbal, smoky nose.