Pairing principles for Moroccan food
Moroccan cooking combines warm spices (cumin, cinnamon, ginger, paprika, saffron), herbs, preserved lemon, olives and often a touch of sweetness from dried fruit, honey or onions cooked down. Heat, when present, usually comes from harissa or chili served alongside. That mix makes pairing a matter of balance. Pairing is subjective, so treat the suggestions below as starting points, not rules. For pairing traditions in two European wine countries, see Portuguese food and wine and Italian food and wine culture.
Some general ideas:
- Choose fruit-forward wines. Ripe fruit flavors work with spices and sweetness.
- Go easy on tannin and oak. Strong tannins and heavy oak can feel harsh with spice and heat.
- Watch the alcohol. High alcohol can make spicy food feel hotter. Moderate levels are often easier.
- Match sweetness. Dishes with fruit or honey tend to suit wines with a little residual sweetness, or at least plenty of ripe fruit.
- Rosé and sparkling are flexible. They handle a spread of small dishes well.
Pairing by dish
- Lamb tagine with prunes or apricots. A medium-bodied red with soft tannins, such as a Grenache-based wine or a fruity Syrah, is a common suggestion. A dry rosé can also work.
- Chicken tagine with preserved lemon and olives. Crisp, aromatic whites such as Sauvignon Blanc or dry Chenin Blanc echo the lemon.
- Vegetable couscous. Dry rosé or a light, unoaked white.
- Kefta (spiced meatballs) tagine. Medium reds such as Grenache, Tempranillo or Cotes du Rhone-style blends.
- Grilled meat skewers. A juicy red such as Syrah or Malbec.
- Fish with chermoula (a herb and spice marinade). Dry white wines with good acidity.
- Zaalouk and other cooked salads. Dry rosé or a light white.
- Briouats (small fried pastries). Sparkling wine is a classic pairing for fried food.
- Pastilla (pigeon or chicken pie with cinnamon and sugar). See below.
Moroccan spiced chicken
For spiced chicken, such as ras el hanout or cumin-and-paprika roast chicken, lean towards wines that bring fruit and freshness. Viognier and dry Riesling are often recommended for aromatic dishes. A light red such as Pinot Noir can also work if the spicing is moderate. If the chicken includes preserved lemon, a crisp white is likely to be the better match.
Sweet-savory dishes and pastilla
Pastilla layers crisp pastry with savory filling and a dusting of sugar and cinnamon. Try an off-dry white such as a Riesling or Chenin Blanc, or a dry sparkling wine, which can cut through the richness. For tagines with lots of dried fruit, a fruity red with soft tannins is easier to match than a tannic, oaky one.
Spicy dishes and harissa
If you add harissa liberally, pick a lower-alcohol wine with fruit and a touch of sweetness: off-dry Riesling or Gewurztraminer are often cited, as are lightly chilled, fruity reds such as Beaujolais. Because you can add harissa at the table, the dish itself may stay moderate, which widens your options.
Moroccan wine
Morocco has wine regions, notably near Meknes and the Atlas foothills, and a winemaking history that includes French-influenced styles. Moroccan reds and rosés are sometimes available outside the country and can be an obvious choice for pairing. Availability varies widely, and quality and style differ from producer to producer.
Non-alcoholic options
Morocco is a Muslim-majority country, and many Moroccans and guests do not drink alcohol. For a considerate table, offer:
- Mint tea, the classic Moroccan drink, served hot and sweet
- Sparkling water with lemon or mint
- Fresh orange or pomegranate juice
- Ayran or a lightly salted yogurt drink
- Alcohol-free sparkling drinks
Related questions
What wine pairs with escargot? Escargot is usually cooked in garlic and herb butter, and dry, crisp whites such as Chablis, unoaked Chardonnay or Aligote are commonly suggested. For more on French dining, see our French themed dinner party ideas.
What wine goes with ginger? Ginger is warm and aromatic. Off-dry Riesling or Gewurztraminer are often recommended.
What wine pairs with Malaysian food? Malaysian dishes often combine heat, sweetness and coconut, and off-dry Riesling or a fruity rose is frequently suggested. Dishes vary a lot, so adjust to the specific meal. For a regional take on Southeast Asian flavors, see healthy Singaporean food.
If you are planning a larger menu of dishes from across the eastern Mediterranean, our guide to Levant cuisine recipes offers a mezze-style spread that also pairs well with dry rose and crisp whites.