Mediterranean / N African Food

[Randy Caparoso]

If you ask me -- of course, no one really does, so I just have to tell 'em -- I say bring a soft, smooth Spanish red. Such as a Rioja, a Tinto Pesquera, or a Carchelo Monastrell or Carchelo Syrah from South-East Spain. Why? Sometimes Northern African cooking can be immensely aromatic with multiple spices. So a softer tannin red, to me, is slightly safer than a red wine with heavier, slightly rougher tannins (like some of the Rhones and Italians mentioned). Soft, smooth textures are more likely to welcome strong food spices.

This, of course, is a conservative approach. You just might want to bring a Syrah based wine from France (I suggest a St. Joseph or the Domaine de Gautiere from Provence) along with something from Spain just to compare. Find out for yourself!