Wine
White Moroccan white wines are a solid bet, including the crisp, food-friendly Larroque; well-
balanced, juicy Terre Blanche, a Chardonnay/Viognier/Sauvignon Blanc blend; citrusy, off-dry
Cuveé de Président Sémillant; and Siroua S, a cool coastal Chardonnay.
Gris and Rosé These are refreshing alternatives, especially not-too-fruity Medaillon Rosé of
Syrah; peachy-keen Eclipse Grenache/Cinsault blend; fresh, fragrant Domaine Rimal Vin Gris;
and juicy, aptly named Rosé d’un Nuit d’Eté (Summer’s Night Rosé) of Grenache/Syrah.
Red Reliable reds include the admirable Burgundian-style Terre Rouge from Rabati coastal
vineyards; well-rounded Volubilia from Morocco’s ancient Roman wine-growing region; and
spicier Merlot-Syrah-Cabernet Sauvignon Coteaux Atlas
Spirits
Moroccan tap water is often potable, though not always – so stick with treated water or local
mineral water. Best bets are Sidi Ali and sparkling Oulmes; others have a chalky aftertaste.
Creative cocktails Mojitos, caipirinhas, and negronis are three imported cocktails that become
local nightclub favourites when made with (respectively) Moroccan mint, local kaffir lime, and
orange-blossom water. These Moroccan twists can make even low-end alcohol seem top-
shelf...at least until tomorrow morning.
Local eau de vie Mahia is a Moroccan spirit distilled from figs that’s around 80% proof, with a
flavour somewhere between Italian grappa and Kentucky moonshine. You won’t find it on most
menus, because it’s usually made in home distilleries for private consumption. If you’re staying
at a guesthouse, your hosts may know where you can get some, but they may try to warn you
off the stuff – mahia hangovers are legendary.