Food and wine pairing
Photo de Olivier Duquesne (CC BY-SA 2.0)
ajoutée le 15/10/2023
https://www.flickr.com/photos/daffyduke/1324277058/
Bouillabaisse
Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.
This dish pairs well with 64 drinks :
Côtes de Provence blanc
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a young vintage.
>dish info
Côtes de Provence rosé
Serve at 08-10°C or 46-50 °F.
Pairing with a dominant Tibouren grape.
>dish info
Côtes du Roussillon blanc
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine under 3 years old.
>dish info
Faugères rosé
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine under 2 years old.
>dish info
La Clape blanc
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine under 2 years old.
>dish info
Languedoc blanc
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine under 2 years old.
>dish info
Languedoc rosé
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine under 2 years old.
>dish info
Malepère rosé
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine under 2 years old.
>dish info
Minervois rosé
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine under 2 years old.
>dish info
Muscadet Sèvre et Maine sur lie
Serve at 09-11°C or 48-52 °F.
Prefer a pairing with a wine under 2 years old.
>dish info


