Wine & Food

Snooth User: Swoobs

Is rose the right choice?

Posted by Swoobs, Jan 26, 2011.

I am making a Bourride Setoise for a dinner party next week- essentially, a bouillabaisse with monk fish, other miscellaneous fishies, and aoli.  I was thinking that a dry rose would be a good match- thoughts?  any other suggestions?  I also would like to keep the cost per bottle under $20.


Reply by ncmathsadist, Jan 26, 2011.

A rose is a good choice.  A Tavel Rose would be excellent.

Reply by Gregory Dal Piaz, Jan 27, 2011.

Makes my mouth water. A Bandol Rose would be my first choice!

They're usually priced right around that $20 point. The Suffrene is value priced so see if you can find it.

Bordeaux Rose is also a good choice, and possibly more available.


Reply by sophiehudson, Jan 27, 2011.

An Aligote or Sauvignon Blanc would also work quite nicely.

Reply by dmcker, Jan 29, 2011.

My mouth is also watering, thinking on this subject.

Some other whites from southwestern France (Languedoc-Roussillon) would work with the Bourride de Baudroie, that more rustic version of bouillabasse,  but nothing wrong, whatsoever, with the Bandol rose, and even the Tavel (though the local Bandol would be my first choice). For a white, even a picpoul de pinet, though others in that region have also worked when I consumed them with that dish locally. Afraid my personal tastes come into play, since I think aligote's only justification for existence is its role in the invention of the Kir. ;-)

What other fish/shellfish are going in besides the monkfish? And are you using saffron?

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