Since the Ethiopian food I've enjoyed was pretty spicy, I'd be choosing a low alcohol/high acid wine such as off-dry Riesling or maybe even some Gewurztraminers. Albarino might work as well. If you want red wine, perhaps a Pinot Noir from Alsace or Germany (called Spatburgunder there).
If you live in a community with a fairly sizable Ethiopian population you will likely find tej at a liquor store (or supermarket if they sell wine there). Yum.
Tej is delicious (I made it at home, so I'm not sure where you would find it), but you could also use a nice, floral white wine such as an Argentinian torrontés. I would go with an acidic and bright white wine.
A traditional accompaniment to Ethiopian food would be tej, a kind of Ethiopian mead or honey wine. I googled it and found some recipes, but didn't see any online retailers that sell it. Perhaps you could call a local Ethiopian restaurant and ask where you might procure some?
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