I'm having a dinner at my house tonight and someone is bringing a big, bold Bordeaux. But it's hot out and I don't want to have a bunch of heavy food to pair with it. I am really in the mood for some Moroccan food actually. I was thinking some sort of sweet meets salty dishes, a tangine with carmelized onions of sorts, and then ending with some fresh fruit and mint tea. Is Bordeaux totally ridiculous to pair with Moroccan food?
Any one else have some creative suggestions? It's about 80 degrees where i live today and we'll be out on the roof, so I don't want to be digging into anything tooooo heavy.