Pairing: Mediterranean dishes like ratatouille or Moroccan tagine

Mediterranean dishes like ratatouille and Moroccan tagine are flavor-packed meals featuring an array of vegetables, herbs, and spices. Ratatouille is a French Provençal vegetable stew typically made with zucchini, eggplant, and bell peppers. Moroccan tagine, on the other hand, is a slow-cooked North African stew made with meats (or vegetables) and aromatic spices such as cumin, coriander, and saffron. Both dishes are rich in flavors and ideal for pairing with wines that balance their earthiness and spice​.

Recipe

Ingredients

  • Vegetables: Zucchini, eggplant, bell peppers, tomatoes, and onions – for vibrant flavor and texture.
  • Spices: Cumin, coriander, cinnamon, and turmeric – to bring warmth and complexity, especially in Moroccan tagine.
  • Olive Oil: Essential for sautéing and adding richness to the dish.
  • Herbs: Parsley, thyme, and basil – fresh herbs enhance the aromatic profile

Instructions

  1. Heat olive oil in a pot or Dutch oven. Sauté onions, garlic, and spices (cumin, coriander, turmeric) until fragrant.
  2. Add the chopped vegetables (for ratatouille) or the meat and vegetables (for tagine). Season with salt and cook until softened.
  3. Pour in broth and let the mixture simmer for 20-30 minutes until the vegetables are tender.
  4. For tagine, you may add dried fruits like apricots for sweetness. Let it cook slowly until the meat is tender.
  5. Garnish with fresh herbs like parsley or cilantro before serving. Serve hot with couscous or crusty bread

Serve With

Grenache, Côtes du Rhône

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Grenache

Grenache, also known as Garnacha in Spain and Cannonau in Italy, is a versatile red grape variety known for producing wines with a wide range of styles, from light and fruity to rich and full-bodied.

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Côtes du Rhône

Côtes du Rhône is a versatile wine appellation from the Rhône Valley in southeastern France, known for producing red, white, and rosé wines.

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