Multiple wine pairings with bouillabaisse
I'm making a traditional bouillabaise next weekend for a group of four friends. There are no surprise ingredients. I'll be using monkfish and a little bit of sole, and possbily substituting the shrimp with langoustines, if i can manage to find them. The fennel seeds are entirely optional.
My friends are pretty knowledgeable wine drinkers, and we'll probably go through at least two bottles. On my rack, the only bottle I can see working with the dish somewhat well is the 2004 Rubicon Estate Blancaneaux (marsanne, rousanne, viognier blend), a wine I tried for the first time last month and found disappointing relative to their red offerings.
I could gladly use both general and specific suggestions.
And am I crazy for somehow thinking that dry amontillado could go with bouillabaisse?
Thanks for your help in advance.
I’d suggest trying Chateauneuf du Pape blanc.
I recently had the 2002 Vieux Telegraphe La Crau and it is drinking nicely; the 2003 is, believe or not, muted and closed – I had been drinking this upon release and it suddenly tasted closed during current and the last year.
My experiences with Clos des Papes whites have also been positive.
re: Elvis Goldberg
Thanks to everyone for the suggestions. I decided to go with the:
2005 Commanderie de la Bargemone Rose, Coteaux D'aix en Provence
2005 Domaines Ott, Chateau de Selle Cotes de Provence
I have only little experience with the wines from Provence, so if anything, I'll learn something new. Next time I make something similar, I'll be sure to try out the Bandol and Cassis, as well as the chateauneuf blanc.
-Elvis, can you recommend another producer? Whenever anything Vieux Telegraphe pops up in my local winestore, it flies off the shelves or are priced ridiculously. The Clos de Papes should be much easier to locate.