EATING OUT

In Tunisia, the art of vine growing and winemaking dates back to the earliest antiquity. The agronomist Magon, who lived in Carthage at the time of the Phoenicians, recorded in his Treatise of Agronomy viticulture, wine-producing practices that are still in use nowadays. In the Roman mosaics, Dionysos-Bacchus, the god and guardian of wine, contributes to ride high in triumph.

Today, Tunisian wine continues to boast the high repute that the sun, soil and time-honored Tunisian traditions have conferred on it.

Well situated on the most fertile lands, the vineyards extend over an area of some 10.000 hectares (for dessert grapes) and of 15.000 hectares (for wine grapes.) They grow on hillsides blessed with an average annual temperature that never rises above 20° and with a rainfall ranging between 250 and 500 mm a year.

The quality of the Tunisian wines is rich in alcohol content, without excess of acidity, and soft, with the character of new wines and an alcohol percentage of 11 to 12° for both red and rosé, and a slightly lower percentage for white.

The yield is of the order of 480.000 hl, with 60 to 70 % rosé, 25 to 35 % red and 5 to 10 % white. The produce is marketed at 70 % of wine under "Appellation d'Origine Contrôlée" (A.O.C.), of which 20 % id granted the label 1er Cru (First Vintage). Both exports and local market supply in bulk and loose are ensured by "Office National de la Vigne de Tunisie".

The storage, bottling and marketing of bottled wine is entrusted to the producers themselves, namely U.C.C.V. (Union Centrale des Coopératives Viticoles: Central Union of Wine-Producing Cooperatives).

Areas of outstanding wine yields:

Khanguet: Situated at about thirty km south of Tunis, the region produces a choice of red and rosé wines that go very well with red meat and game.

Grombalia-Takelsa: Flanked by the Mediterranean sea to the north in Korbous, and the south in Hammamet and Nabeul, this region yields A.O.C. Mornag produced from the vine-types Alicante, Grenache, Bouschet, Carignan and Consault, and up to 20 % from improving vine-types such as Cabernet Sauvigné, Mouvèdre, Merlot and Syrah which give them mellowness an fineness. The white wines are obtained from the wine-types Merseguerra, Pedroximènes, Clairette, Chardonnay and Beldi.

Kelibia: This is a coastal vineyard growing in sandy and siliceous soil, and is home to the Muscat d'Alexandrie, the A.O.C. 1er Cru "Muscat de Kelibia". The dry Muscat wines of the Cap Bon region can be tasted without anything else as appetizers and go equally well with seafood and grilled fish.

Sidi Thabet-Mornag: Respectively situated at

"Sidi Saâd"

about twenty km to the north and to the south of Tunis, this region produces A.O.C.1er Cru "Grand Cru Mornag", the red and rosé "Coteaux de Carthage", the red "Sidi Saâd", the "Chateau Mornag". The basic vine-types of the region are Alicante Granache, Carignan, Cinsault, Bouschet, Cabernet Sauvignon, and Merlot. Monique and the Mouvèdre for the rosé wines. Those noble wine-types give body, balance and elegance to the wines of this region from which originate the fleshy, full-bodied and strong red wines, recommended to go with meat and especially with game.

Tebourba: Produces over a large expanse, A.O.C "Côteaux de Tebourba" wines, and its old dark-red "Magon" wine, with its pomegranate color and its distinctive good and full-bodied bouquet. Also comes under this appellation, in rosé, the fresh and fruity wine "Gris de Tunisie", obtained by dripping from traditional wine-types.

The South-West side of Bizerta region: Produces A.O.C. 1er Cru "Côteaux D'Utique". To the red and rosé wines, based on traditional vine-types, there come to be added, in moderate measure, such improving vine-types as "Cabernet Sauvignon", "Merlot" and "Syrah" which give them fineness and velvetiness.

The Beja-Jendouba region: Situated at 140 km west of Tunis, this region produces, under a markedly contrasting continental climate, A.O.C. 1er Cru "Thibar" wines obtained by normal fermentation of a must yielding 11 to 13° acquired alcoholic content. For the red and rosé wines, the basic vine-types are "Carignan," "Cinsault," "Grenache" and "Bouschet" to which are currently added such imprxoving vine-types as "Mourvèdre", "Merlot" and the "Franc and Sauvignon Cavernets". The ruby-coloured red wines are full and tasty wines; the rosé wines are fruity and fragrant. As for the whites, to whose traditional vine-types (Clairette and Pedroximènes) "Ugni Blanc" is added, they are very dry and very fresh wines. Then, there are Muscat wines which are produced by the Domaine of "Thibar" which markets sparkling wines as well.

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