Middle Eastern Cuisine

A traditional mezze spread is arguably the ultimate test of a wine's versatility. Within a single spread you have the creaminess of hummus, the smoke of baba ganoush, the acidity of tabbouleh, the heat of muhammara, and the herby crunch of falafel. Rather than seeking a perfect match for each dish, the smarter strategy is to find one wine that does no harm to any of them. Dry, medium-bodied Provencal rosé and high-acidity aromatic whites like Assyrtiko consistently pass this test, offering freshness and fruit without competing with the spice.

• Dry rosé with some body (Bandol, Côtes de Provence) acts as a palate-refreshing bridge across the entire spread.
• Crisp whites with high acidity (Assyrtiko, Albarino) cut through sesame and olive oil richness while taming raw garlic.
• Off-dry Riesling is a clever wildcard that cools spice heat while its aromatic complexity mirrors the herb and spice palette.
• Avoid white wines with heavy oak or very high alcohol, which clash with garlic and raw herb intensity.

Lamb is the cornerstone protein of Middle Eastern cuisine, appearing grilled as kebabs, slow-braised in tagines, minced in kofta, and roasted on the spit as shawarma. The preparation method changes the pairing dramatically. Charcoal-grilled lamb develops smoky, savory character that suits Syrah-based blends, while slow-braised lamb in sweet-spiced sauces calls for fruit-forward Tempranillo or Grenache. The cuisine's regional wines, especially Lebanese reds from the Bekaa Valley, are purpose-built companions for every lamb preparation.

• Grilled lamb kebabs: Syrah, Grenache-Mourvedre blends, or Barbera for their combination of fruit and moderate tannin.
• Spiced lamb tagine: Rioja Reserva or Côtes du Rhône, where fruit and soft oak echo the dried fruit and warm spice of the sauce.
• Lamb shawarma: Crozes-Hermitage Syrah or a Lebanese red, matching smokiness with savory dark fruit and peppery spice.
• Minced kofta: Barbera d'Asti or Dolcetto, whose light body and herbal notes complement the herb-packed minced lamb.

Few cuisines use acid as aggressively as Middle Eastern cooking does. Lemon is squeezed over almost everything, sumac provides tartaric fruitiness, pomegranate molasses delivers sweet-sour depth, and pickled vegetables appear throughout. This pervasive acidity is actually a gift for wine pairing: it allows you to choose wines with slightly lower total acidity than you might otherwise need, as the food itself provides the refreshing edge. However, wines with low acidity become flabby next to so much tartness.

• Wines must have at least medium acidity or they will taste flat and dull next to lemon-dressed dishes.
• The sweet-sour notes of pomegranate molasses in stews create a flavor bridge to fruit-forward reds with dark berry and dried fruit notes.
• Sumac's fruity tartness mirrors the character of Grenache-based rosé, making it one of the most instinctively satisfying pairings.
• Yogurt sauces temper acidity and add creaminess, allowing richer, more textured whites like oaked Chardonnay to enter the equation.

The Middle East and North Africa have millennia of winemaking history, and modern producers in Lebanon, Israel, Turkey, and Morocco are producing wines of genuine quality that pair instinctively with their local cuisines. Chateau Musar's Cabernet-Cinsault-Carignan blend is perhaps the most celebrated, but Bekaa Valley producers like Chateau Kefraya, Massaya, and Domaine des Tourelles are all producing compelling regional pairings. When these wines are available, they represent the most historically coherent and gastronomically convincing choice of all.

• Lebanese reds, built on Cabernet Sauvignon with Cinsault and Carignan, bring earthy spice and dried herb notes that mirror the cuisine directly.
• Turkish reds from indigenous varieties like Bogazkere and Okuzgozu offer tannic structure and dark fruit suited to grilled lamb.
• Israeli wines from the Galilee and Judean Hills span styles from crisp whites to structured Bordeaux blends, all food-friendly with local cuisine.
• Moroccan reds, often Grenache and Syrah-dominant, are purpose-built for tagines and merguez-spiced couscous.