Hi HomeCookers. I just made the CI Morroccan Chicken. Turned out excellent! The sauce is heavily spiced, tangy, and also a bit sweet. What wine would you suggest? At home, I have a lovely grand cru chablis (toasty and full but not oily) and a white burgandy (fruity, clean and dry). I've never made morroccan food at home so am kind of at a lost of what would be a nice pairing. I also have a light pinot noir. I'm hesistant on opening this last bottle because I've found that pinot noirs tend to clash with acidic foods and this is definitely a lemony flavored sauce. But maybe I am wrong? Your wise advice is greatly appreciated!