I have a question about the recipe "Braised Moroccan Chicken and Olives " from Sonali aka the Foodie Physician. What wine would you suggest to pair with this? Any particular white or red suggestions? Thanks!
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Margie is a trusted home cook immersed in German foodways.
I like Rieslings with many Moroccan dishes. Imight also give
Gewürztraminer or Grüner Veltiner a try.
Red-wise, Zinfandel, it goes nicely with the spices, or if you find a Roussane, that's a lovely match for Moroccan.
AntoniaJames is a trusted source on Bread/Baking.
You can never go wrong serving a Kabinett Mosel Riesling with North African and most Middle Eastern food. ;o)
Thanks, everyone! I really appreciate all the advice. Looking forward to making this dish for the first time. I am sure it will be lovely.
I would day a Riesling or Gewürztraminer- they would both work with the spices in the dish. Hope you enjoy the dish!
Like overnight, but easier.
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