When last I’d left the Festival, I was working my way west along the Mediterranean, having gotten as far as the boot of Italy.  Upon my return to the region this ninth day of our trip, I trekked further still along that route all the way out to Epcot’s representative for the Iberian peninsula.

In this case, that consisted of Spain’s booth and its attendant line of eager food and wine seekers.

The Spanish wine lineup included reds, white, and a rosé.  I was intrigued by the description of the Abadía Retuerta Selección Especial: “…combines power and flavor with elegance and suppleness.  This full-bodied wine offers aromatic complexity and rich, ripe cherry and plum flavors with a hint of spice.”

It’s a blend of 75% Tempranillo, 20% Cabernet Sauvignon, and 5% Merlot.  Disney’s sommeliers suggested pairing it with the Papas con Chorizo, a thick stew of potatoes and spicy sausage.

The two made a very nice couple.   A tomato base in the stew kept the Tempranillo from being too acidic.  The Cabernet and Merlot gave the wine it’s deep color and darkened the red cherry fruit with some of the promised plum.

Where to go on the Mediterranean when you’re as west as it gets?  Dive off the rock of Gibraltar.  Due south and literally within swimming distance you’ll come upon the shores of northern Africa.  In Epcot, just head for the tower.

Morocco has its own permanent pavillion in the World Showcase.  You pass through arches ornately tiled in colorful mosaics to reach the Festival booth.

There was beer, a token bottle of water, and two wines available.  One was a sweet Moscatel dessert white.  The other was a unique red grown in Morocco but made from a blend of the French varietals carignan, grenache and cinsault, and bottled in the French name of Les Trois Domaines under the Moroccan appellation of Guerrouane Rouge.  The result of many years spent as French-Morocco, no doubt.

To eat I chose the Kefta, grilled beef and hummus in a pita pocket.

The grapes used for the Guerrouane Rouge are all traditional blending partners in the French appelation of Languedoc-Roussillon, which sits on the southern coast as the closest region of France to Morocco.  That seems fitting since the climates are most likely to be as close as possible.

The pairing, rather than being simply red wine for red meat, was more of a mild wine for mild food.  Neither the hummus nor the beef was heavily spiced.  This incarnation of Rouge kept the fruit subtle.  Together, they resulted in a lighter snack than I had expected.

I was intrigued by the Moroccan menu.  Fortunately, it was not to be my last encounter with African cuisine for Dinner #9 awaited…

-inspector vino