Savvy match: For a fish stew from Burgundy, of course, a white Bourgogne is appropriate, and Chardonnay preferred. The richness of the wine is a perfect match for the richness of the pôchouse. If you don’t have a white Burgundy available, take another cool-climate Chardonnay, maybe from Oregon, that’s not too fruity and not too oaky to pair with this creamy fish stew.
Pôchouse is a traditional freshwater fish stew originating from the French region of Burgundy. Traditionally fish such as eel, sea bass, and pike are poached in white wine from the region. This is proto chowder, simply seasoned with garlic, bacon, thyme, and bay leaf and finished with a little cream. This dish is versatile and works year-round, particularly Spring and Fall. This dish dates back to the 16th century and, while not as widely eaten today, is one of those quintessential French peasant dishes that warm the soul.
