Wine pairings for
Here are 3 recommended wine pairings for briouates. Click the button below to explore all options on the Verso app.
Crémant d'Alsace
Crémant d'Alsace (Pinot Blanc-dominant, traditional method minimum 9 months on lees) — apple, white flowers, autolytic brioche and fine bubbles cleanse the palate between each crispy Moroccan briouate; taut acidity de-greasing the brick pastry fried at 170°C in vegetable oil, fine bubbles aerating the fresh-cheese, tuna or ras-el-hanout-spiced lamb-kefta filling.
Rosé du Maroc
Moroccan Rosé (Cinsault-Grenache from 600m-altitude Meknès and Bénislimane slopes, French-era heritage viticulture) — strawberry, herbs, sweet spices and dryness convivially accompany briouates; same Maghreb terroir, same Atlas culinary heritage, spices echoing cinnamon and ginger of traditional fillings, strawberry prolonging the honey touch sometimes added to sweet-savoury briouates.
Gewurztraminer
Alsatian Gewurztraminer (opulent grape with 8-15g/L residual sugar) — lychee, rose, ginger and sweet spices hold their own with spiced kefta-ras-el-hanout briouates; exotic lychee echoing the 27 spices of ras-el-hanout (cardamom, ginger, cumin, coriander, cinnamon, nutmeg), residual sugar calming Bedgi chili in the kefta, complex aromas prolonging orange-blossom water in the brick pastry.