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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Question for the group about Bouillabaisse
We are going to a Bouillabaisse dinner and I've always tried different wines
with the meal. Bouillabaisse is a strong flavorful soup and needs a strong full bodied wine to equal equal. Any suggestions from the more informed?? -- Regards, Mark G. Not4wood |
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Question for the group about Bouillabaisse
"not4wood" > skrev i meddelandet
... > We are going to a Bouillabaisse dinner and I've always tried different wines > with the meal. Bouillabaisse is a strong flavorful soup and needs a strong > full bodied wine to equal equal. > > Any suggestions from the more informed?? Hello Mark; Since some time has gone by sinc eyou posted your enquiry and more "senior" group members have not commented, I would like to tell you that the best thing to drink with a bouillabaisse is a good Provence or Bandol Rosé. NEXT problem: where you can find these rare and precious animals in your neighbourhood is, as they say, left as an exercise for the student ... It has never been reported that the US is teeming with good, Southern French, Rosés. Nor, for that matter, is Southern France. BAD Rosés, is however, a brid of a totally differnet feather and can be found in prodigous amounts. HTH - HAND and Cheers! Nils Gustaf -- Respond to nils dot lindgren at drchips dot se |
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Question for the group about Bouillabaisse
not4wood wrote: > We are going to a Bouillabaisse dinner and I've always tried different wines > with the meal. Bouillabaisse is a strong flavorful soup and needs a strong > full bodied wine to equal equal. > > Any suggestions from the more informed?? Well, aromatic whites or good rosés are generally considered a good match with bouillabaise. Some specifics might be white Hermitage or Beaucastel VV Roussanne, or a rosé from Bandol or Tavel. I should add that if your bouillabaise includes tomato (as some recipes do) that all bets are off... Mark Lipton |
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Question for the group about Bouillabaisse
Thanks guys,
First, yes the soup or broth is a tomato based semi-spicy. The most important to me is that my wife likes Rose'. I do not, too sweat and perfume for my taste. Hmmmm I'll probably try the Hermitage. Mark Not4wood "Mark Lipton" > wrote in message ... > > > not4wood wrote: > > > We are going to a Bouillabaisse dinner and I've always tried different wines > > with the meal. Bouillabaisse is a strong flavorful soup and needs a strong > > full bodied wine to equal equal. > > > > Any suggestions from the more informed?? > > Well, aromatic whites or good rosés are generally considered a good match with > bouillabaise. Some specifics might be white Hermitage or Beaucastel VV > Roussanne, or a rosé from Bandol or Tavel. I should add that if your > bouillabaise includes tomato (as some recipes do) that all bets are off... > > Mark Lipton > |
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Question for the group about Bouillabaisse
Mark Lipton > wrote in message >...
> not4wood wrote: > > > We are going to a Bouillabaisse dinner and I've always tried different wines > > with the meal. Bouillabaisse is a strong flavorful soup and needs a strong > > full bodied wine to equal equal. > > > > Any suggestions from the more informed?? > > Well, aromatic whites or good rosés are generally considered a good match with > bouillabaise. Some specifics might be white Hermitage or Beaucastel VV > Roussanne, or a rosé from Bandol or Tavel. I should add that if your > bouillabaise includes tomato (as some recipes do) that all bets are off... > > Mark Lipton Wow, an extremely hard to find $100 bottle of Beaucastel to match up with fish soup! I think might suggest something a bit more afordable than that. As far as roses go I don't think you have neccesarilly go with a Bandol...though they are very good. Bouillibasse seems to be a soup popular all along the seaboard and I've had it with a Costieres de Nimes, a Coteaux de Languedoc, a Faugeres, a Tavel... well, you get the idea...basically a dry pink southern French wine is what is really great with this soup. Marc mentioned aromatic whites, I have not had it with Boullibasse but imagine it would be quite nice--I would suggest looking to the some of the same Rhone/Languedoc regions and trying to find some sort of a blend with Roussane, Marsanne, or Viognier in it. Now it won't say this on the bottle neccessarily so I'd consult with the wine shop person for help here. For starters many Cote-du-Rhone whites likely have one of these as part of the blend and could be a good choice to look at first as they are quite common. My recommendation, as an example of this type of wine which would also be of same grape as the aforementioned Beaucastel VV, I would offer for your consideration you a Costieres de Nimes- Chateau de Nages- Cuvee Joseph Torre. This is also 100% Roussane and would be an aromatic wine that should go well with the fish...this also goes for under $20. This may not be available in your area so I can only suggest seeing what is out there in this style... Regards M.Leduc |
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Question for the group about Bouillabaisse
th_duck wrote: > Wow, an extremely hard to find $100 bottle of Beaucastel to match up > with fish soup! I think might suggest something a bit more afordable > than that. As far as roses go I don't think you have neccesarilly go > with a Bandol...though they are very good. Bouillibasse seems to be a > soup popular all along the seaboard and I've had it with a Costieres > de Nimes, a Coteaux de Languedoc, a Faugeres, a Tavel... well, you get > the idea...basically a dry pink southern French wine is what is really > great with this soup. Michel, calling bouillabaise "fish soup" also does injustice to one of the world's great culinary treats. Granted, I have had the pleasure of having The Real Deal™ (in a howling Mistral) courtesy of Slow Food Provence -- but the point that I was making is that this is a dish that invites using a very fine white wine of a certain sort. Power and aromatics are desirable to match with the complexity and richness of the dish itself. However, now that the OP has revealed that the broth will have a significant component of tomatoes, I retract my original suggestions aside from the rosé or a nice white wine from Cassis or the Languedoc if he can find it. Mark Lipton |
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Question for the group about Bouillabaisse
"not4wood" > wrote in message ... > We are going to a Bouillabaisse dinner and I've always tried different wines > with the meal. Bouillabaisse is a strong flavorful soup and needs a strong > full bodied wine to equal equal. > > Any suggestions from the more informed?? I can't speak for the more informed, but good Sake might be just the thing for this dish. Serve slightly chilled - not heated. Heating is only for cheap Sake. Tom S |
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Question for the group about Bouillabaisse
>
> Michel, calling bouillabaise "fish soup" also does injustice to one of the world's great > culinary treats. Granted, I have had the pleasure of having The Real Deal? (in a howling > Mistral) courtesy of Slow Food Provence -- but the point that I was making is that this is > a dish that invites using a very fine white wine of a certain sort. Power and aromatics > are desirable to match with the complexity and richness of the dish itself. However, now > that the OP has revealed that the broth will have a significant component of tomatoes, I > retract my original suggestions aside from the rosé or a nice white wine from Cassis or > the Languedoc if he can find it. > > Mark Lipton Hmmmm...my first experience was sitting in a cafe on the Promenade Anglais in Nice--piling the gruyere high as I could upon the carefully aioli spread crouton--dunking it until it was soft. Yes it was great, but It hardly warrants a Beaucastel VV Rousanne in my view, I had that on my birthday with a seafood tasting menu...an incredible wine for a special occasion. To me bouillabase seems more down to earth and workaday than that. I'm not arguing that it wouldn't work, no doubt it would be great-- so maybe it is just budgets we are arguing about... |
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Question for the group about Bouillabaisse
"Mark Lipton" > wrote in message ... > > Michel, calling bouillabaise "fish soup" also does injustice to one of the world's great > culinary treats. Granted, I have had the pleasure of having The Real DealT (in a howling > Mistral) courtesy of Slow Food Provence -- but the point that I was making is that this is > a dish that invites using a very fine white wine of a certain sort. Power and aromatics > are desirable to match with the complexity and richness of the dish itself. However, now > that the OP has revealed that the broth will have a significant component of tomatoes, I > retract my original suggestions aside from the rosé or a nice white wine from Cassis or > the Languedoc if he can find it. > > Mark Lipton > Mark, OK I've been watching all the posts and first I'd like to thank all of you for your input. Now you got my curiosity up. I'm going to have to do research in my area to find the white aromatics. Cassis or the Languedoc. I have not had the pleasure of tasting either one of these but I will try to search them out and try one on this special night. Bouillabaisse is not something to be taken lightly and in the New York area its really hard to come by. We have a small French Mediterranean family owned restaurant. The Master is French trained and is always trying new things to keep you guessing. They have a few invitation only special events and the bouillabaisse night is one of them It wasn't so much as to price but what would really do justice to the honor of bouillabaisse. In a previous post someone called this a fish soup. You should find out and try this very special approach to a sea food delight if you eat any kind of sea food at all. You are missing one of life's real pleasures and finding a wine to go with this pleasure would be a real treat. Again, thank you all for your input and I will see what I can get and bring to this magical food experience. Mark Not4wood |
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Question for the group about Bouillabaisse
"not4wood" > wrote in message ... > OK I've been watching all the posts and first I'd like to thank all of you > for your input. Now you got my curiosity up. I'm going to have to do > research in my area to find the white aromatics. Cassis or the Languedoc. Since when is Cassis white? Does that refer to something other than the red berry that makes such excellent dessert liqueur? > Bouillabaisse is not something to be taken lightly and in the New York area > its really hard to come by. We have a small French Mediterranean family > owned restaurant. The Master is French trained and is always trying new > things to keep you guessing. They have a few invitation only special events > and the bouillabaisse night is one of them It wasn't so much as to price > but what would really do justice to the honor of bouillabaisse. In a > previous post someone called this a fish soup. You should find out and try > this very special approach to a sea food delight if you eat any kind of sea > food at all. You are missing one of life's real pleasures and finding a > wine to go with this pleasure would be a real treat. I agree completely. There happens to be an old restaurant in Hollywood, CA that serves _great_ bouillabaisse on Fridays. If you're ever visiting Los Angeles on a Friday, be sure to try the special at Musso & Frank's. Actually, all their food is good. The place is a landmark institution, and most of the waiters have been there for 30+years. Tom S |
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Question for the group about Bouillabaisse
In article >, "Tom S"
> writes: >Since when is Cassis white? Does that refer to something other than the red >berry that makes such excellent dessert liqueur? In addition to the blackcurrant liqueur, the word "Cassis" also refers to a Southern French (I think actually Provencal, though I couldn't swear to it) appelation. I assume it's a town, commune, or some other geographic area. Think it uses similar grapes to Southern Rhone whites. Dale Dale Williams Drop "damnspam" to reply |
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Question for the group about Bouillabaisse
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Question for the group about Bouillabaisse
"Mike Tommasi" > wrote in message ... > Also bear in mind that you don't pronounce the "s" in Cassis wine. Ah, so it's pronounced "Cai"? ;^) S moT |
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Question for the group about Bouillabaisse
Salut/Hi Tom S,
le/on Thu, 23 Oct 2003 05:29:02 GMT, tu disais/you said:- > >"Mike Tommasi" > wrote in message .. . >> Also bear in mind that you don't pronounce the "s" in Cassis wine. > >Ah, so it's pronounced "Cai"? ;^) Silly billy. You left out the glo''al stop. Ca''i only what Mike really _meant to say, as you very well know from the number of kir cassis I've offered you, is that in French the general rule is that the final letter isn't pronounced. So Argentat (near where we live) sounds a bit like Ahjonta. (The 'g' being softened by the e following it.). But the south being the south, Forgès (because it has the grave accent over the 'e', emphasizes the final syllable, which means the 's' IS pronounced. thus Forjez is about it. If it didn't have the accent, the final s wouldn't be pronounced as is the case in the 11 other Forges in the country and THEY are pronounced forje. -- All the Best Ian Hoare Sometimes oi just sits and thinks Sometimes oi just sits. |
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Question for the group about Bouillabaisse
Ian Hoare wrote: > only what Mike really _meant to say, as you very well know from the number > of kir cassis I've offered you, is that in French the general rule is that > the final letter isn't pronounced. So Argentat (near where we live) sounds a > bit like Ahjonta. (The 'g' being softened by the e following it.). But the > south being the south, Forgès (because it has the grave accent over the 'e', > emphasizes the final syllable, which means the 's' IS pronounced. thus > Forjez is about it. If it didn't have the accent, the final s wouldn't be > pronounced as is the case in the 11 other Forges in the country and THEY are > pronounced forje. And (venturing into territory best left to others in this group) I'll add that the rules you've cited apply only to _French_ names, so that in the South (where we find the town of Cassis, BTW) the rules of Provençal may apply and we end up pronouncing the terminal consonant -- thereby providing merriment to the locals who get to listen to flustered tourists butchering the regional names. Mark Lipton |
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Question for the group about Bouillabaisse
"Ian Hoare" > wrote in message ... > Salut/Hi Tom S, >...But the > south being the south, Forgès (because it has the grave accent over the 'e', > emphasizes the final syllable, which means the 's' IS pronounced. thus > Forjez is about it. If it didn't have the accent, the final s wouldn't be > pronounced as is the case in the 11 other Forges in the country and THEY are > pronounced forje. > I see, was that apoplectic actor Louis de Funes from the south, btw? I remember being surprised by how to pronounce his name! Anders |
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Question for the group about Bouillabaisse
Salut/Hi Anders Tørneskog,
le/on Thu, 23 Oct 2003 19:33:47 GMT, tu disais/you said:- >> south being the south, Forgès (because it has the grave accent over the >>'e', emphasizes the final syllable, which means the 's' IS pronounced. >I see, was that apoplectic actor Louis de Funes from the south, btw? I >remember being surprised by how to pronounce his name! D'you know, I've no idea. But certainly the pronunciation of his name is entirely consistent with that. However, just as in English, the pronunciation of proper names follows no known rules. Cholmondley (chumley) Worcestershire (wooster) to take but two examples! And to bring it on topic there's Cockburn (port) - pronounced coburn - chuckle. -- All the Best Ian Hoare Sometimes oi just sits and thinks Sometimes oi just sits. |
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Question for the group about Bouillabaisse
Ian Hoare > wrote:
> However, just as in English, the pronunciation of proper names > follows no known rules. Cholmondley (chumley) Worcestershire > (wooster) to take but two examples! And to bring it on topic > there's Cockburn (port) - pronounced coburn - chuckle. And to stay on topic: Cos ("coss"), Auxerre ("ohsser"), Fixin ("fissae"), Estournel ("estournel"). Otoh, both t's in Montrachet are silent. M. |
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