The short answer: a ripe, spicy red from a warm place. Grenache-based wines from the southern Rhône are perfect. A dry rosé or a Viognier also works on hot days.
Why it works
A tagine is sweet and savoury at once: cinnamon, cumin, apricots or prunes, and lamb cooked until it falls apart. That is a lot of flavour, but not much aggressive heat.
Grenache brings ripe red fruit, a little pepper and wild herbs. Its tannins are soft, so it does not fight the spice. Its fruit echoes the dried apricots and figs.
Our bottle
Le Sang des Cailloux, Vacqueyras “Azalaïs” (about €20). A small biodynamic family estate below the Dentelles de Montmirail. It is warm, spicy and smells of the garrigue, the wild herbs of Provence.
Other good choices
- Cheaper: a Côtes du Rhône Villages, or a Lebanese red from the Bekaa Valley.
- White: a Viognier, whose apricot notes love the dried fruit.
- Rosé: a dry, darker rosé from Tavel.
Watch out for
- Very oaky, very tannic reds. Spice makes tannin taste harsher.
- Harissa on the side. Chilli heat makes alcohol burn. If you add a lot, choose a wine under 14% alcohol.
Serve it right
Grenache at about 16 °C. In a warm room, 15 minutes in the fridge helps. A large glass lets the spice show.
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Photo: Pixabay
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.