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Wine to serve with bouillabaisse

k
Kirk Apr 11, 2003 09:10 AM

We've been invited to a friend's house this weekend for bouillabaisse prepared by our host's brother-in-law, who is chef of a restaurant known for its bouillabaisse. We've been asked to bring the wine, which sounds like a reasonably fair trade to me! What would you recommend for the wine?

  1. s
    SLRossi Apr 11, 2003 11:07 AM

    Depends on the specific bouillabaisse recipe. Pinot/Burgundy is a safe bet, but if it's light on tomato a rich white (Rousanne, white Burgundy?) would be lovely.

    3 Replies
    1. re: SLRossi
      k
      Kirk Apr 11, 2003 11:17 AM

      I think it's the classic saffron-based recipe served with rouille. The rousanne sounds like a good suggestion.

      1. re: Kirk
        s
        SLRossi Apr 11, 2003 11:25 AM

        The classic style you've suggested does have a fair amount of tomato. Bet you'll have a great meal.

        1. re: SLRossi
          s
          SJ Apr 11, 2003 01:07 PM

          Bouillabaisse is often served with a French rose. We also like it with a white bugundy (as mentioned by a previous poster) or a Cassis (a white wine from Provence).

    2. m
      Melanie Wong Apr 11, 2003 01:00 PM

      Having attended a tasting last night of fabulous Domaine Tempier wines, I have to pipe up to suggest Bandol rosé and young red as LuLu Peyraud's suggestions to accompany classic bouillabaisse.

      Link: http://www.chowhound.com/topics/show/286526#1536648

      Image: http://images.amazon.com/images/P/158...

      4 Replies
      1. re: Melanie Wong
        k
        Kirk Apr 11, 2003 02:31 PM

        I wondered about a rose, but I am always afraid to mention my love for good roses in public. (It tends to produce snickers in wine stores -- bad ones at least.) A Bandol sounds very good, or perhaps a Spanish Cigales if I can find one. Thanks for the suggestion and the link!

        1. re: Kirk
          m
          Melanie Wong Apr 11, 2003 04:05 PM

          Yes, that's the right track. You want a more forceful type of rosé, like Cigales. I've actually not ever tried a Cigales, as Spanish rosatos are scarce in the SF market. Another to look for is a rosato from Jumilla in Spain, which would be made principally from mourvedre, as Bandols are. I also like the pink wine from Mas Champart in Languedoc.

          1. re: Melanie Wong
            k
            Kirk Apr 11, 2003 06:46 PM

            Cigales rosados are good, honest wines that go very well with grilled chicken and other "comidas de campo" (foods to eat in the country).

            I chuckle a little when I think about Jumilla rosados. They are delicious, but I can remember paying 25 pesetas (about 40 US cents at the time) per 1.5L bottle for them -- 20 p., if you brought your own bottle to the store -- in a town we lived in on the Mediterranean coast of Spain.

            By the way, a good Cigales goes for 1.98 euros a bottle at the El Corte Ingles wine store in Madrid. I pay about $12 locally when I can find it.

            Thanks once again for your suggestions! I'll report back.

            1. re: Melanie Wong
              k
              Kirk Apr 11, 2003 06:47 PM

              Cigales rosados are good, honest wines that go very well with grilled chicken and other "comidas de campo" (foods to eat in the country).

              I chuckle a little when I think about Jumilla rosados. They are delicious, but I can remember paying 25 pesetas (about 40 US cents at the time) per 1.5L bottle for them -- 20 p., if you brought your own bottle to the store -- in a town we lived in on the Mediterranean coast of Spain.

              By the way, a good Cigales goes for 1.98 euros a bottle at the El Corte Ingles wine store in Madrid. I pay about $12 locally when I can find it.

              Thanks once again for your suggestions! I'll report back.

        2. g
          Gypsy Boy Apr 12, 2003 11:55 AM

          Hope I'm not too late...but I just served bouillabaise to the assembled multitudes last Sunday and served two wines, a Chardonnay and a hell-if-I-can-remember the label burgundy, very light-bodied. Both went well though, if truth be told, I preferred the Chardonnay, which is a wine I've generally avoided over the past few years.
          I also echo the comment made earlier that a lot depends on what is in the dish and the broth. Mine was heavy on kinds of fish and rather light on shellfish (because of the multitude's tastes--only scallops and shrimp).
          Good luck--and enjoy!
          Gypsy Boy

          1 Reply
          1. re: Gypsy Boy
            k
            Kirk Apr 12, 2003 02:44 PM

            Thanks for the suggestions. For this time, I've got a couple of roses I am going to try out: a Domaine de la Begude 2001 Bandol, and a "Heritage Rose" des Caves de Papes cotes-du-Rhone. With all these ideas, I may need to make bouillabaisse several times this summer!

          2. k
            Kirk Apr 13, 2003 08:51 PM

            The winner of the "best wine to serve with [this] bouillabaise" prize was a rose: Domaine de la Begude 2001 Bandol. Really quite nice -- and $12.99 a bottle. Thanks again for the suggestions.

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