I have to admit that Morocco is a destination that is on my bucket list. The cuisine consists of Beef, Lamb, Mutton, Chicken and Seafood. But flavor makes for a great culinary experience. Morocco famously incorporates many spices into its dishes. Preserved Lemons and Olives are also commonly used, removing any possibility of bland food!
In the past a New York based vintner raved about Moroccan wines that he tried on a cruise. So this gave me another reason to put Morocco on my travel wish list.
Earlier this year, I was elated to learn that Moroccan wines are taking the US by storm! They are currently available in more than twenty states. With an annual production of 40 million bottles it seems conceivable that Moroccan wine will make it to most major US wine markets soon!
The oldest and most distributed producer is Domaine Ouled Thaleb. Their wines are imported by Nomadic Distribution who also has a wine club: http://www.nomadicdistribution.com/
The Morocco wine industry is modeled after the French with AOG designations. Most of the grapes planted are popular Bordeaux and Rhone varietals.
- Sauvignon Blanc
- Cabernet Sauvignon
However, like other local growing area’s, Morocco has it’s own “native” white grape called Faranah. I have just received wine samples for our tasting panel to taste. So reviews will be forthcoming.
In the meantime, I invite you to listen the podcast of my recent interview on Travel, Wine and Cuisine Radio with Didier Pariente of Morocco wines. http://www.twcradio.com/Show_40.html
Watch out, you will be yearning to visit Morocco after learning more!