I'm making a traditional bouillabaise next weekend for a group of four friends. There are no surprise ingredients. I'll be using monkfish and a little bit of sole, and possbily substituting the shrimp with langoustines, if i can manage to find them. The fennel seeds are entirely optional.
My friends are pretty knowledgeable wine drinkers, and we'll probably go through at least two bottles. On my rack, the only bottle I can see working with the dish somewhat well is the 2004 Rubicon Estate Blancaneaux (marsanne, rousanne, viognier blend), a wine I tried for the first time last month and found disappointing relative to their red offerings.
I could gladly use both general and specific suggestions.
And am I crazy for somehow thinking that dry amontillado could go with bouillabaisse?
Thanks for your help in advance.
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