There is a chance that cassoulet will be consumed on Sunday night. There is some 2010 Madiran but that is it in terms of Tannat. What else should I be considering? Suggestions please.
This should have the cut to balance the richness of the dish…
…not that I’ve tried the wine but the Vieilles Vignes from the same producer ( 2015 ) was a fab pairing with cassoulet !
It’s not as savoury or as concentrated as the Vieilles Vignes, but just as good with a cassoulet!
I am not the best at pairing wines with food, being the kind of guy that will happily pair a red with fish. However, I think that any of the Domaine Jones reds would fit the bill, as would most other Languedoc reds. I like both of these.
I’d be rummaging around the wine rack looking for some chateau Neuf du pape…
If you have any Fronton or Gaillac then that should be your first port of call
Or, and TWS actually sell this (or did), a Chateau Pennautier is a reasonable second.
My thoughts on Madiran and Cassoulet I think have been voiced on here before…
Not from the region, but I think a good Etna Rosso could work beautifully with the dish.
This reminds me of a phrase in an Elizabeth David book, describing a French shop sign back in the day which read:
" Fermé a cause du cassoulet" …I think they may possibly have been suffering from a surfeit.
Any SW French red with some ‘cut’ to it would be good I think. Cahors was traditional, perhaps Saint Mont?
That’ll be me on Monday morning (nothing to do with the red wine, of course).
Hmm I’m not sure about Tannat and cassoulet unless it’s a Uruguayan one … bit more supple etc … How about a corbieres ??
Additionally if you have a Majestic close by they had last week in ours Dom. Guiot Costieres de Nimes 2017 on the shelf under £10.
I’ve got very fond memories of that stuff. When I worked there one of my colleagues called it “the juice” and probably sold pallets of the stuff single-handedly. We had it at our wedding with spit-roast lamb.
Whenever I cook Cassoulet I serve Gigondas. The opportunity is too good to pass up!
I’m with @Templeton and @MarkC a safe bet has to be to go local with wine and food pairings. SW France inspired choices for grape varieties but maybe produced elsewhere. Thinking about Cahors, I actually opened a 2019 El Esteco Malbec last night and all it was missing was a cassoulet
Are you making the Cassoulet? If yes, what recipe are you using, if no where are you getting it.
(I love Cassoulet, but I’ve never found a recipe that worked for me or a tin/jar in the uk that was good enough either).
The Anthony Bourdain one in Les Halles has worked very well for me in the past.
However, I’m feeling very lazy this weekend (already), plus I didn’t start yet so going to choose one of the containers of bean, duck and pig I brought back from a France and hope for the best.
He is one of my heroes. I have this book. I have never tried the recipe. I am an idiot. Thank you.
Well, well - that’s exactly the recipe I was revising this morning, inspired by your posts. Cracking book, that one.
What do you reckon for my cheat’s version, just sprinkle some seasoned breadcrumbs over the top and bake until hot?