This moroccan dish is a great winter warmer, but is also fantastic in spring and summer months along with fresh salads and couscous. It is a challenging dish to pair wine with due to the variety of spices and textures it encompasses - but we do love a challenge here at Novel Wines! This is an opportunity to try a few different wines with one same dish and enjoy the different elements these bring out.
If you’re cooking a beef and lamb tagine, we recommend drinking a red that will complement the spices - or try Eschenhof Holzer Invader orange wine!. A chicken tagine with preserved lemons can also be paired with red wines as long as these are not too overpowering.