Bouillabaisse is a traditional fish stew that originates from the Provence region of France. Traditionally, it includes fish, shellfish, vegetables, and herbs. Conger is the most common fish used, though hake, mullet, or other firm-fleshed fishes may be used. Flavouring components include garlic, orange peel, saffron, and fennel. But because this dish is so complex, it can often be hard to find a wine that pairs smoothly with this traditional French dish. The following are steps you can take to pair wine with bouillabaisse.
Choose a white wine, which is traditionally favoured over red wine for pairing with fish dishes. Sauvignon blanc or other white Bordeaux varieties are good recommendations.
Match the dish to a wine from the same culture and geographic region. Since bouillabaisse comes from Provence, it pairs very well with a rose wine from the same region. This is because over time, residents of a geographic region tend to prepare foods that pair naturally with the wines from the same area.
Try something daring and off beat. Any wine with high acidity is suitable for paring with this bouillabaisse. High-acid reds such as Loire cabernet franc or a pinot noir should work well.