Pairings | Bouillabaisse
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
Travel writer Philip Sweeney hobnobs with the locals, checks out the best places to eat and discovers why fishing for bouillabaisse isn't as easy as it once was . . .
I’m a huge fan of Nigel Slater’s. I buy the Observer every week just to read his recipes. Yes, I know I could read them online (as you can here) but you don’t get the luscious Jonathan Lovekin photographs. Not that you need them. Slater’s prose is so evocative you can taste the recipe as you read.
Few these days dispute that red wine goes with fish - it’s just a question of which wine and how the fish is cooked. Most would accept ‘meaty' steak lookalikes like grilled or spiced tuna or salmon work with Pinot Noir but would hesitate to take it much further than that but last week I found a couple of surprisingly good fish matches at one of my favourite new wine bars 28-50.