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Reply to "wine with Morroccan food?"

Ah, now I see why you inquired about Ch. Musar on that other thread.

I think preserved lemon would create havoc with any red wine. I like your suggestion of Pouilly Fuisse quite a bit; Chablis might work well also.

My first instinct would have been Sauvignon Blanc, either a quite-citrusy one from NZ-- such as Cloudy Bay-- or a minerally one from the Loire, maybe Sancerre or Pouilly-Fume. Sauv Blanc also seems to work well with saltiness, which the Kalamata olives as well as the lemon will provide.

An interesting preparation for the chicken. Bon appetit.

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Cheers.
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