Moroccan wine

Sunday night I was cooking us up dinner at home, a simple meal of caramelized cabbage forming the basis for pasta sauce when tossed with the starchy cooking water.  A nice little meal.

But what was kind of cool and interesting was that, while cooking (and a little with dinner), I poured myself a splash or two of a rose that I had had in the fridge.  We'd picked it up in a cool little wine shop in Palm Springs over a year ago, and I was finally getting to it.  Moroccan wine, not something you find a lot on shelves in a state where the domestic wine is both good and abundant.

The verdict?  Pleasant.  Soft, not too much acidity.  Perfectly fine for a Sunday evening in spring.