Description

The traditional Berber and North African dishes are slowly simmered to retain the flavors.

The clay/ceramic impart earthy nuances to the dishes.

Beef Tagines come with dried fruits like prunes, apricot and figs. It is best paired witha wine with concentration, sun ripened black grapes and some oak too.

Best pairs come from Morocco, Spain, Lebanon or Southern Italy.

Red Wine Pairing

Below are some wines that pair wonderfully with casseroles and savory meat stews.

These wines are chosen for their ability to complement the deep, savory flavors of casseroles and stews, offering a balance between acidity, tannins, and richness and enhances the overall dining experience.

GSM Blends (France)

GSM = Grenache, Syrah, Mourvèdre.
Examples: Châteauneuf-du-Pape, Côtes du Rhône South, France
Medium-bodied, with spicy and earthy notes, ideal for beef or lamb stews.

Sangiovese (Italy)

Example: Chianti Classico, Tuscany, Italy.
Bright acidity and cherry flavors, perfect for tomato-based casseroles and stews.

Zinfandel (USA)

Example: Sonoma County, USA. Bordeaux Right Bank, France.
Jammy and spicy, great with rich, hearty stews like beef or lamb.

Merlot (France)

Examples: Duckhorn Merlot (Napa Valley, USA
Soft tannins and plummy flavors, excellent with meat casseroles and stews.

Bordeaux Right Bank (Merlot Blend)

Example: Saint-Émilion, France.
Elegant, with red fruit and earthy notes, ideal for beef stew or cassoulet.

Barbera (Italy)

Example: Vietti Barbera d'Alba (Piedmont, Italy
High acidity with red fruit flavors, pairs well with tomato-based stews and casseroles.

Syrah/Shiraz

Example: Côtes du Rhône North (France). Barossa Valley, Australia.
Bold and peppery, ideal for rich beef or lamb stews.

Garnacha (Spain)

Example: Campo de Borja, Spain.
Juicy and spicy, great with hearty meat stews like lamb tagine.

Carménère (Chile)

Example: Colchagua Valley, Chile.
Smoky and earthy, pairs well with rich, savory stews.

Tempranillo (Spain)

Example: Rioja Reserva, Spain.
Balanced with red fruit and oak, ideal for beef stews or lamb casseroles.

Pinot Noir (France)

Example: Burgundy, France. Oregon, USA.
Light-bodied, with earthy and red fruit notes, perfect for coq au vin or mushroom-based casseroles.

Malbec (Argentina)

Example: Mendoza, Argentina.
Rich and velvety, ideal for beef stews or casseroles with dark, savory sauces.

Nebbiolo (Italy)

Example: Barbaresco, Italy.
Tannic and structured, pairs well with rich beef stews or braised meats.

Cabernet Franc (France)

Example: Loire Valley, France.
Herbal and earthy, great with beef stews or lamb casseroles.

Montepulciano d'Abruzzo (Italy)

Example: Masciarelli Montepulciano d'Abruzzo (Abruzzo, Italy
Rich and full-bodied, ideal for hearty meat stews like osso buco.

Aglianico (Italy)

Campania, Italy.
Bold and tannic, perfect for long-cooked stews and braised dishes.

Cabernet Sauvignon

Example: Alexander Valley, USA. Maipo Valley, Chile.
Full-bodied with firm tannins, ideal for beef stew or braised short ribs.

Super Tuscan (Italy)

Example: Tuscany, Italy.
Full-bodied with rich fruit, excellent with lamb stew or hearty casseroles.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.