Moroccan Cuisine - Morocco - page 907

Wine
White Moroccan white wines are a solid bet, including the crisp, food-friendly Larroque; well-balanced,
juicy Terre Blanche, a Chardonnay/Viognier/Sauvignon Blanc blend; citrusy, off-dry Cuveé du Président Sé-
millant; and Siroua S, a cool coastal Chardonnay.
Gris & Rosé These are refreshing alternatives, especially not-too-fruity Medaillon Rosé de Syrah; peachy-
keen Eclipse Grenache/Cinsault blend; fresh, fragrant Domaine Rimal Vin Gris; the juicy, aptly named Rosé
d'un Nuit d'Eté (Summer's Night Rosé) of Grenache/Syrah; and the crisply top-range Volubilia.
Red Reliable reds include the admirable Burgundian-style Terre Rouge from Rabati coastal vineyards; well-
rounded Volubilia from Morocco's ancient Roman wine-growing region; and spicier Merlot/Syrah/Cabernet
Sauvignon Coteaux Atlas. Guerrouane Rouge is a heavy red at the cheaper end of the scale, while Mo-
rocco's Jewish community has bequeathed the country an interesting selection of kosher wines.
Vitamin-rich Moroccan argan oil is popular as a cosmetic, but also as a gourmet treat: the
toasted-hazelnut lavour makes an intriguing dipping oil and exotic salad dressing.
Spirits
Creative cocktails Mojitos, caipirinhas and negronis are three imported cocktails that become local
nightclub favourites when made with (respectively) Moroccan mint, local kaffir lime and orange-blossom
water. These Moroccan twists can make even low-end alcohol seem top-shelf…at least until tomorrow
morning.
Local eau de vie Mahia is a Moroccan spirit distilled from figs that's around 80% proof, with a flavour
somewhere between Italian grappa and Kentucky moonshine. You won't find it on most menus, because it's
usually made in home distilleries for private consumption. If you're staying at a guesthouse, your hosts may
know where you can get some, but they may try to warn you off the stuff - mahia hangovers are legendary.