Six of the best wine pairings with cassoulet

Anyone who has a passing knowledge of cassoulet will know that there are hotly disputed arguments about what constitutes the authentic version. But whichever way you make it it’s a substantial dish.

I see little reason to stray away from the wines of cassoulet’s homeland of south-west France and personally much prefer red to white as a match. Here’s what I’d go for.

Marcillac

Probably my favourite choice, a delicious bright fruity red made from Mansois, the local name for Fer Servadou.

Madiran

Can be a little high in alcohol for such a heavy dish but if you like more robust reds it’s a good choice

Cahors (and other malbecs)

Another south-western French red that hits the spot. Malbecs from elsewhere in France and more savoury European styles of Argentinian Malbec would work well too.

Hearty Languedoc reds such as Minervois and Corbières.

Kate Hill, author of Cassoulet, A French Obsession who is running a series of Camp Cassoulet events round the world recommends a biodynamic Coteaux du Languedoc called Far Ouest made by biodynamic wine producer Mylene Bru.

Côtes du Roussillon

Lighter and brighter than some of the more expensive and extracted Roussillon reds, their freshness would offset the richness of cassoulet well.

Côtes du Rhône Villages

A good Côtes du Rhône especially from a named village like Séguret or Valréas would also be a good match as would a Costières de Nîmes

If you want to stray over the border into Spain there’s really no reason why you shouldn’t drink a Rioja crianza or a Mencia.

And if you wanted a white I’d go for a white Côtes du Rhône.

Here’s my own favourite recipe for cassoulet.

Photo ©jérôme rommé at fotolia.com

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