Brandade de morue

[Kcwhippet]

Since this is basically a Marseilles based dish, I would say about any Southern Rhone wine would work well. BTW, most recipes call for 1 to 3 cloves of garlic, but that's never enough. I always put in 4 or 5, and always finely mince it without crushing it. That way it tastes sweeter and not tongue biting hot.