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Food and wine pairing

Sète-style bourride

Photo de Kai Hendry (CC BY 2.0) ajoutée le 30/05/2023
https://www.flickr.com/photos/hendry/497848525/

Seafish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Synonyms

  • Monkfish bourride
  • Monkfish stew with aioli

See also:

This dish pairs well with 20 drinks :

Bandol rosé

Bandol rosé
Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a wine aged 1 to 3 years old.
>dish info

Bordeaux blanc

Bordeaux blanc
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Pairing with a dominant Sauvignon grape.
>dish info

La Clape blanc

La Clape blanc
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a wine of at least 4 years old.
>dish info

Languedoc blanc

Languedoc blanc
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a wine under 4 years old.
>dish info

Limoux blanc

Limoux blanc
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a wine aged 1 to 4 years old.
>dish info

Minervois blanc

Minervois blanc
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a wine aged 1 to 4 years old.
>dish info