http://www.gastroville.com/2009/07/26/red-mullet-season-is-here/ Exploring the bounties of nature Mon, 05 Sep 2011 08:15:22 +0000 hourly 1 http://www.gastroville.com/2009/07/26/red-mullet-season-is-here/comment-page-1/#comment-757 Mikael Fri, 20 Nov 2009 11:15:26 +0000 http://www.gastroville.com/?p=148#comment-757 @ Dan Yes I think there are quite a few options with red wines and fish in general. I like red Burgundy with sashimi and sushi for instance. Actually I like red Burgundy with just about anything. Red mullet, sardines and achovies all go well with for instance red Bandols. In Southern France many respected sommeliers will recommend red Bandol with iodine fish. @ Dan
Yes I think there are quite a few options with red wines and fish in general. I like red Burgundy with sashimi and sushi for instance. Actually I like red Burgundy with just about anything. Red mullet, sardines and achovies all go well with for instance red Bandols. In Southern France many respected sommeliers will recommend red Bandol with iodine fish.

]]> http://www.gastroville.com/2009/07/26/red-mullet-season-is-here/comment-page-1/#comment-691 Dean Johnson Wed, 11 Nov 2009 16:48:14 +0000 http://www.gastroville.com/?p=148#comment-691 What wines would you drink with Red Mullet, are any reds Viable? What wines would you drink with Red Mullet, are any reds Viable?

]]> http://www.gastroville.com/2009/07/26/red-mullet-season-is-here/comment-page-1/#comment-161 Mikael Tue, 28 Jul 2009 13:54:16 +0000 http://www.gastroville.com/?p=148#comment-161 No that is dried Picholine olives from Nyons. The liver is mixed into the sauce. No that is dried Picholine olives from Nyons. The liver is mixed into the sauce.

]]> http://www.gastroville.com/2009/07/26/red-mullet-season-is-here/comment-page-1/#comment-160 marc Tue, 28 Jul 2009 12:20:16 +0000 http://www.gastroville.com/?p=148#comment-160 Beautiful stuff again Mikeal. Are the dark pieces in the sauce the liver? Beautiful stuff again Mikeal. Are the dark pieces in the sauce the liver?

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