I fell in love with fennel as a child and never really got over it. Braised, broiled, stuffed, grilled, used in sauces, or just sliced and raw. Love it. The problem comes with pairing it with wines. Inoffensive but not too interesting whites are an obvious choice, and I've done that. Chianti or other Sangiovese wines seem to work quite well and are interesting. Sometimes I would love a red burgundy or a flinty white one, but every time I've tried I've been a bit grossed out by the combinations. Unfortunately I haven't kept track of which ones I've tried (since they didn't work), which is a bit of a problem given the region we're talking about. If anyone has a specific burgundy rec, I'd love to hear it.
Châteauneuf-du-Pape and I have been back and forth around fennel. Sometimes the spiciness works with it, sometimes against it. It sure is glorious when I works, though.
I'd love any interesting recs or even untried suggestions. I'd like to change things up in the wine department when dining on my fave fennel dishes.
A thousand thanks!