Moroccan Wine
The Maghreb's vineyards, honestly framed: Morocco is the Arab world's most significant wine producer — reds from the Meknès plateau (Guerrouane and Beni M'Tir AOGs; the famous 'vin gris' Gris de Boulaouane is a pale rosé style) — grown since Phoenician and Roman times, industrialised under the…
What it is
The Maghreb's vineyards, honestly framed: Morocco is the Arab world's most significant wine producer — reds from the Meknès plateau (Guerrouane and Beni M'Tir AOGs; the famous 'vin gris' Gris de Boulaouane is a pale rosé style) — grown since Phoenician and Roman times, industrialised under the French, and consumed mostly by tourists and a minority, as alcohol is restricted and culturally sensitive in the kingdom. Origins: vines are ancient in the Maghreb; the French protectorate planted massively (for export to France); after independence the vineyards shrank but quality houses (Volubilia, Castel's Boulaouane) remain. Made from: Carignan, Cinsaut, Syrah, Cabernet and Clairette on the Atlantic-cooled plains. How it's made: 1) Grow near Meknès and Casablanca. 2) Ferment modern; the gris is pressed pale. 3) Serve in licensed restaurants and hotels. Served: with tagines in riads and French restaurants. Flavor: gris de Boulaouane = dry, pale, mineral rosé; reds sun-warm. Strength: 12-13%. Culture: wine is Morocco's quiet industry — sold in separate shops, drunk discreetly, exported proudly. See also: the Morocco cuisines collection (mint tea remains the national glass).
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