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Morocco
[muh-RAHK-oh]

The population of this North African country is predominately Muslim, a religion that prohibits the consumption of alcoholic beverages. It wasn’t until the French took control and French settlers began arriving in the late 1920s and early 1930s that vineyards were planted in large numbers. As a French protectorate, Morocco produced substantial quantities of wine. When Morocco regained its independence in 1956, however, wine production began to decline. Although the wines don’t compare with the quality of the French wines, Morocco has a quality system, appellation d’origine garantie, that is similiar to the French AC system. Most Moroccan wines are red and are usually ROUGH and ALCOHOLIC. They’re generally exported in BULK to be used as BLENDING WINES by European countries. Morocco’s main grape varieties are ALICANTE BOUSHET, CARIGNAN, CINSAUT, and GRENACHE. MOURVÈDRE and SYRAH are grown in small quantites for higher-quality wines. Some ROSÉ wines and a small amount of white wine are also made. The main growing areas are near the coastal cities of Casablanca and Rabat and inland around Meknès and Fes at the base of the Atlas Mountains.
Related Links: Canary Islands, alcohol, blending wine, Assyrtico
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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