292491 Fri Apr 11 09:10:10 -0700 2003 12 34 Wine 0 1596562 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? Fri Apr 11 09:10:10 -0700 2003 0 Kirk 1 1596571 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. Fri Apr 11 11:07:45 -0700 2003 1596562 0 SLRossi 2 1596573 I think it's the classic saffron-based recipe served with rouille. The rousanne sounds like a good suggestion. Fri Apr 11 11:17:22 -0700 2003 1596571 0 Kirk 3 1596575 The classic style you've suggested does have a fair amount of tomato. Bet you'll have a great meal. Fri Apr 11 11:25:58 -0700 2003 1596573 0 SLRossi 4 1596587 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). Fri Apr 11 13:07:42 -0700 2003 1596575 0 SJ 1 1596585 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/1580084001.01.LZZZZZZZ.jpg Fri Apr 11 13:00:10 -0700 2003 1596562 0 Melanie Wong 2 1596598 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! Fri Apr 11 14:31:38 -0700 2003 1596585 0 Kirk 3 1596607 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. Fri Apr 11 16:05:28 -0700 2003 1596598 0 Melanie Wong 4 1596618 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. Fri Apr 11 18:46:56 -0700 2003 1596607 0 Kirk 4 1596619 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. Fri Apr 11 18:47:42 -0700 2003 1596607 0 Kirk 1 1596632 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 Sat Apr 12 11:55:31 -0700 2003 1596562 0 Gypsy Boy 2 1596640 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! Sat Apr 12 14:44:48 -0700 2003 1596632 0 Kirk 1 1596710 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. Sun Apr 13 20:51:56 -0700 2003 1596562 0 Kirk