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Food and wine pairing

Agde-style bourride

Photo de Olivier Duquesne (CC BY-SA 2.0)
https://www.flickr.com/photos/daffyduke/1324277058/

Seafish

Agde-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Synonyms

  • Fish stew with mayonnaise

See also:

This dish pairs well with 2 drinks :

Côtes de Provence blanc

Côtes de Provence blanc
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
Pairing with a dominant Rolle (Vermentino) grape.
>dish info

La Clape blanc

La Clape blanc
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 8 years old.
>dish info