I am making bouillabaisse and want to know what would be a good wine to use in making it - every recipe calls for a dry white wine, but I am not sure which would be the best. Thanks!
2006-07-03 13:11:05 · 5 answers · asked by Matt D 2 in Food & Drink ➔ Cooking & Recipes
It's so fun to find the answers out for questions like this! First, I get to find some interesting links and then I get to try a new recipe!
Nothing goes better with bouillabaisse than a rosé from the south of France; its summery berry flavor and light body is delicate enough for seafood but emphatic enough for the intensely garlicky rouille. Rosés from the 2005 vintage are now on wine-store shelves, among them the perky, strawberry-driven La Vieille Ferme Côtes du Ventoux and the almost citrusy Red Bicyclette.
Bon Appetite!
2006-07-03 15:45:51 · answer #1 · answered by Miss Anne 5 · 0⤊ 0⤋
I think I have only come across recipes using Pernod for a bouillabaisse. I don't think white wine is normally used, but perhaps you could try a Sauvignon Blanc...
2006-07-03 13:21:35 · answer #2 · answered by auntykathryn 2 · 0⤊ 0⤋
Cassis, a white wine from the area east of Marseille and a perfect match.
2006-07-03 14:44:12 · answer #3 · answered by cmhurley64 6 · 0⤊ 0⤋
I just drink wine while i eat
2014-07-14 18:53:39 · answer #4 · answered by Anonymous · 0⤊ 0⤋
whatever you'd drink. i personally like pinot grigio.
2006-07-03 13:14:21 · answer #5 · answered by zoo2626 4 · 0⤊ 0⤋