Bouillabaisse & Bandol AOC Rosé

Here's a recipe that smells just like Provence! Traditionally a Provençal dish, rouille is a spicy sauce that's sure to delight the whole household. Recipes may vary, but it's made from a traditional base of potato, tomato, monkfish liver and olive oil, to which garlic and spices (saffron, paprika, Espelette pepper) are added to spice up the sauce. Fish soup, bouillabaisse, it is the perfect accompaniment to many Mediterranean dishes: fish, shellfish, mussels, octopus and other seafood specialities. As you will have realised, it is not the flavour of the white fish chosen (striped red mullet, weever, scorpionfish, gurnard, known as ‘galinette’ in Provence, John Dory, monkfish, otherwise known as ‘lotte’) that gives the dish its strong taste, but their texture deserves a full-bodied wine to support the structure of the dish. Bouillabaisse is therefore a warm, spicy dish, and the choice of wine must be carefully considered: in this Mediterranean dish with a strong personality, the flavours of iodine mingle with those of spices. The wine must be up to the task, capable of embracing the dish without dominating it, and vice versa. A red wine would be too tannic and dull. A strong rosé wine is preferable.

The best choice is to go for a wine that is sunny, aromatic, full-bodied, alcoholic and with a hint of iodine. We're looking for freshness, volume and a little saltiness. Our experts have chosen to match this typical Marseille dish with a gastronomic rosé wine from the same wine-growing region. A wine that proves that regional pairings work.

An elegant, fruity Bandol rosé with great aromatic finesse will do justice to this French speciality from Provence Alpes Côte d'Azur to accompany this homemade fish soup and fully enhance its iodised and spicy flavours. The presence of at least 50% Mourvèdre in the authorised blend of the appellation gives the wine power, ageing potential and complexity. Demanding, Mourvèdre is the flagship grape variety of the Bandol terroir and will stand out in the flavours of the dish to counterbalance the pronounced taste of the spices in the rouille. A fine gastronomic balance between delicacy and freshness. It's a perfect match for Provençal cuisine!

Bathed in sunshine and raised on the shores of the Mediterranean, the vines of this appellation extend over more than 1,500 hectares and are planted in terraces called ‘restanques’ on the hills of the Var and by the sea. The proximity of the sea tempers the heat of the sun, which balances these wines marvellously, making them intense, complex and subtle. Fine wines! Bandol AOC wines are typical of the wines of the Provence Alpes Côte d'Azur region. Best known for its rosé wines, the appellation also produces reds and rarer whites: powerful and tannic, the reds have great ageing potential, giving them a place of choice in the cellars of even the most patient connoisseurs. A good wine can always wait!

The rosés of Bandol will also keep you on your toes with their complexity. Beneath their typical charm, they cultivate their differences through their roundness and generosity. Mourvèdre, Grenache and Cinsault are blended to produce structured, refined wines with a pale, salmon colour. Adorned with their subtle nuances, Bandol rosés voluptuously express all the sunny, seaside character of their terroir. Unlike the reds, Bandol rosés can be enjoyed young, although the presence of Mourvèdre encourages ageing (three to six years). Bandol rosés have an exceptional temperament and flavour, which means they'll be found on the finest tables! A wine for sharing, their complexity allows a wide range of food and wine combinations to multiply and vary the pleasures.