Meal and wine pairing
Photo by Claude Valette(CC BY-ND 2.0)
https://www.flickr.com/photos/cvalette/15728485707/
Bouillabaisse with saffron
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
See also : Bouillabaisse
This dish pairs well with 3 drinks :
Drinks and wines types
Côtes de Provence Blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
Côtes du Roussillon Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 4 to 6 years old.
Pierrevert rosé
Still rosé wine(s)
Serve at 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
Pairing with a dominant Rolle (Vermentino) grape.