North Africa is one of the oldest wine regions on earth. The Phoenicians planted vines in what's now Algeria, Tunisia, and Morocco more than 2,500 years ago. At the peak of French colonial wine production in the 1930s, Algeria alone was the world's fourth-largest wine producer, shipping more wine to France than France shipped to England. Then history changed. Vineyards shrank. Export markets disappeared. And an entire wine tradition got quietly buried. Today, a handful of Algerian, Moroccan, and Tunisian producers are resurrecting the style — and with Algeria playing Jordan at Levi's Stadium on June 22, we thought now was the time to tell you about it.
Coteaux de Mascara — Algeria's flagship red
The Mascara region, in northwestern Algeria, has the kind of terroir wine writers dream about: old-vine Carignan and Cinsault planted at altitude, with hot days, cool nights, and sandy limestone soils. The wines that come out of Mascara are what you'd get if a Rhône Valley grenache married a Languedoc carignan — earthy, sun-warmed, with notes of black olive, garrigue (the French word for the dry scrubland herbs that grow in Mediterranean climates), and a finish that's surprisingly fresh despite the heat.
A Mascara red isn't something you'll find in many Bay Area restaurants — honestly, in very few American restaurants period. Which is exactly why it's worth the hunt. Specialty import shops in the Bay Area sometimes carry them; ask for "Coteaux de Mascara" or look for producers like Domaine El Bordj and Château Tellagh.
What makes North African food special
Algerian cuisine is a crossroads. You can taste Berber (indigenous North African), Arab, Ottoman, French, and sub-Saharan African influences on the same plate. The national dish is couscous — but not the instant stuff you make in 5 minutes. Real Algerian couscous is hand-rolled semolina, steamed three times, served with a stew of lamb, chicken, chickpeas, and seven vegetables in saffron-tomato broth. It's a Friday night dish, a family dish, a celebration dish.
If you want to build a home Jordan vs. Algeria watch-party spread: a couscous royale (merguez, lamb, chicken, and seven vegetables in saffron broth) as the main, plus brik (flaky pastries with egg and tuna) and a mhamsa (pearl couscous salad) to start. Finish with baklava. It's a big meal — cook it once and you'll remember why.
Pairing North African wine with Levantine food
The beauty of this match night is that Jordan brings its own flavor profile to the table. Mansaf — Jordan's national dish, lamb slow-braised in fermented jameed yogurt — pairs beautifully with the high-acid North African reds. The yogurt's tang and the wine's acidity sing together. Mezze platters (hummus, muhammara, labneh, warm pita) are more versatile; they'll work with either the Algerian red or a Jordan Valley bottle. Jordanian wine is rare in the US, but the St. George winery in the Jordan Valley is worth searching for if you have a patient wine merchant.
Come watch the match — June 22, 8 PM kickoff
Jordan vs. Algeria kicks off Monday, June 22 at 8:00 PM PT. We'll have the match on — come for dinner or happy hour beforehand, stick around for the game. Reserve for the match or call (408) 293-7574.
For more on the tournament, see our World Cup 2026 country guide. If charcuterie is more your speed, check out our guide to building the perfect charcuterie board.