Moroccan wine

Among the countries of North Africa,Moroccois considered to have the best natural potential for producing qualitywines, due to its high mountains and the cooling influence of the Atlantic, as these factors offset the risk of having too hot vineyards. An important exporter of wine in the colonial era between 1912 and 1955, the Moroccan wine industry is experiencing a revival and expansion since the 1990s due to influx of foreign investments.
Viticulturein the region of today's Morocco is believed to have been introduced byPhoeniciansettlers, and was definitely established in the era ofAncient Rome. Large-scale viticulture was introduced into Morocco byFrench colonists, just as it was to the neighboring country ofAlgeria. However, the quantities of Moroccan wine produced was never nearly as high as that ofAlgerian wine. At the time of the country'sindependencein 1955, there was 55,000 hectares (140,000 acres). Although much of the French expertise left when Morocco became independent, the wine trade continued to be significant into the 1960s, untilEECintroduced quotas in 1967 which led to significant reductions in the previous export to the EEC countries. Under a combination of restricted access to the traditional market, and competition fromoverproductionin other Mediterranean countries, much of the wine production became uneconomical, and a significant portion of Morocco's vineyards were grubbed up and replaced with other crops. In the period 1973–1984, the vast majority of the vineyards were also taken over by the Moroccan state. The state introduced measures such as fixed prices for grapes, irrespective of quality, which were not compatible with regaining competitiveness, and generally handled its vineyard very poorly. In the early 1990s, there were 40,000 hectares (99,000 acres) of vineyards in Morocco, of which 13,000 hectares (32,000 acres) were planted with vines for wine production (rather than fortable grapeorraisinproduction), and of these vineyards, more than half had old or diseased vines of low productivity.
In the 1990s, during the rule ofHassan II of Morocco, the Moroccan wine production started to improve due to foreign (primarily French) investment and know-how. This was achieved by offering foreign wine companies the possibility for long-term lease of vineyards from the state agricultural companySODEA. Several large Bordeaux-based wine companies, includingGroupe Castel,William PittersandTaillan, entered into such partnerships, which have been successful in reviving the Moroccan wine industry. As an example, the Castel brandBoulaouanewas the best-selling foreign wine in France as of 2005,and the vineyard area had expanded to 50,000 hectares (120,000 acres) in the early 2000s.Some smaller investors, more oriented toward higher quality wines than the high-volume market, have later followed.
Wine production reached its peak under the French occupation with an output of more than 3 million hectoliters in the 1950s.After a major decline in the aftermath of themajority-Muslimnation's independence, interest and production of began to revive and increase again, standing at about 400,000 hectolitres in 2013. Thus, Morocco has become the second biggest producer of wine in theArab world, afterAlgeria.The industry employs up to 20,000 people. Most of the wine is consumed within the country, but better wines are exported as well, primarily to France.
Moroccan law does not prohibit the production of beer and alcohol, but only their sale to Muslim customers. Wine can be purchased in supermarkets and some restaurants, often those that cater totouristsand visitors. Alcohol is not generally available during Islamic holidays includingRamadan, except in some outlets aimed primarily at non-Muslims.
Red wine dominates greatly, with over 75 per cent of production.Rosé winesandvin grisaccount for almost 20 per cent, and white wine for only around 3 per cent as of 2005.
The traditional red grapes planted in Morocco areCarignan(which once dominated),Cinsaut(almost 40 per cent in 2005),Alicante, andGrenache. Plantations ofCabernet Sauvignon,MerlotandSyrahhave increased rapidly, and together make up around 15 per cent. Traditional white grape varieties includeClairette blancheandMuscat. There has also been smaller experimentation withChardonnay,Chenin blancandSauvignon blanc, where there is a need to pick early to produce white wines with sufficient freshness.
Taferieltis an indigenous Moroccan wine, table, andraisingrape.
Morocco is divided into five wine regions. Within these wine regions are a total of 14 areas withAppellationd'Origine Garantie(AOG) status. In 2001, a singleAppelation d'Origine Contrôlée(AOC) was created,Côteaux de l'Atlas1er cru("Atlas hills"). In 2009, the first estate with a Château name,Château Roslane, was approved.In 2022, the second AOC, Hauts Plateaux de Meknès, was created as the futur flagship of Moroccan viticulture and the most restrictive appellation area in the country.[1]The five wine regions, and their associated appellations, are: