Wines with a cassoulet dinner

Over the many years of my wifes cassoulet I've decided the best matching wines come from N.Rhone, S.Rhone, SW France in general, and on Steve Edmunds recos wines from Piedmont which he pronounced Barolo specifically in betwen glasses as going just splendidly.. We'll have to do a cassoulet throwdown. My wife has been doing it each winter for over 20 years she puts the confit together at least 3 months ahead to meld in the frig, all the difference in the world with age. Just ask Mark Anisman, he's here each year and eats enough for three people.
 
I tried to open a '95 Cappellano Franco (which is drinking very well right now I might add), but oh no, couldn't have that :) Actually, we had too much wine anyway.

I think the Thevenet and Poulsards went perfectly...I liked the pairing better than the classic - Cahors. Probably because I just like the style of those wines and probably because I ate more of those artisan beans then meat :)...but loved everything about it . Too much high-al Grenache in the S. Rhone for me, I just don't want to drink those wines with anything. N. Rhone, yeah, that works.

-mark
 
originally posted by Lou Kessler:
Wine with cassouletOver the many years of my wifes cassoulet I've decided the best matching wines come from N.Rhone, S.Rhone, SW France in general, and on Steve Edmunds recos wines from Piedmont which he pronounced Barolo specifically in between glasses as going just splendidly.. We'll have to do a cassoulet throwdown. My wife has been doing it each winter for over 20 years she puts the confit together at least 3 months ahead to meld in the frig, all the difference in the world with age. Just ask Mark Anisman, he's here each year and eats enough for three people.
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I could be up for a cassoulet throwdown.

As for wine, maybe I missed out on the Barolo. I'm willing to be converted at some future date :-). As Mark said, there was too much wine anyway.

The beans were from Rancho Gordo (ranchogordo.com). One of their recommended uses for brown Tepary Beans is cassoulet. I was a little skeptical, so I went 50% flageolet, 50% tepary. The mix worked well. Despite their small size, the teparies kept their texture.

The pepper in question was the Sarawak (pepper passion has around 10 different single origin black peppers), and it is the mildest of their peppers that we have tried so far...but we've only had 3 of the peppers that we ordered.
 
Sarawak black should not be the mildest, even though it has a more pronounced sweetness. Just saying, that's all.

Best use of it is in an onion gratin a la Passard.
 
originally posted by Yixin:
Sarawak black should not be the mildest, even though it has a more pronounced sweetness. Just saying, that's all.

Best use of it is in an onion gratin a la Passard.
Click to expand...

that gratin dish is SO fucking good; insanely simple, but yet incredibly complex flavours.
 
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