Cards of Wine

Wine Pairing
Bouillabaisse

Fish in Tomato

Bouillabaisse is a Provençal fish stew from the city of Marseille.

Pairing Suggestions

Sauvignon Blanc (World)
Cassis (France)
Piquepoul (France)
Albariño (Spain)
Alvarinho (Portugal)
Verdicchio (Italy)

Rosé Alternatives

Provence Rosé (France)
Tavel Rosé (France)

Other Excellent Alternatives

Champagne (France)
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)

Description

Bouillabaisse is different from other fish soups with the special selection of Provençal herbs, spices, and ripe tomatoes.

Tomatoes are acidic, so a fresh, crispy, and dry white wine matches best.

Light and zesty white wines with a personality, such as Sauvignon Blanc, are perfect.

Daily exposure to the sea adds a Saltiness and Minerality to Cassis that makes it great with Fish.

Provençal Rosé complements Bouillabaisse nicely, holding the regional flavours together.

Piquepoul is splendid with both Tomatoes and Mediterranean seafood.

Albariño's delicious fresh acidity makes it excellent with any fish and seafood, and the same goes for Verdicchio.

Wine Pairing Fish

White wine with fish is a golden rule and a match "by color".

It's an easy pairing and most white wines are created with that in mind.

If the dish is simple, pick a light white wine such Sauvignon Blanc, Pinot Bianco or Pinot Grigio to avoid imbalance and overwhelming the delicate fish.

If the dish is rich, pick a rich white wine such Chardonnay.

Red wines are more tricky because tannins can react with the iron in fish and cause a metallic, fishy taste.

Red wines can often overpower the taste of a delicate fish.

The solution is to pick a light one with low tannins.

Avoid: Oaky Tannic Reds.

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life


Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.


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