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Wine Pairings for Cassoulet

I'd like to get some thoughts on pairing the wine from Fronton (the negrette grape) with cassoulet - other pairing suggestions most welcome, thanks!

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    1. re: Chinon00

      this, this, this....or a big, somewhat rough wine from anywhere in the Southwest of France. We loved a ragged red from Castelnaudary (one of the places that claims to be the home of cassoulet)

      It's a big, rough dish...finesse is lost on this one.

      1. re: Chinon00

        My thoughts exactly - Cahors, Malbec, Auxerrois (different names for the same thing) is exactly right to balance the robustness of the duck (or goose) in cassoulet.

      2. Madiran would be another alternative.

        Irouléguy if you like playing roulette.

        1. Although Cahors is *the* traditional wine -- and it certainly works well with cassoulet -- I prefer (and usually serve) an aged Cornas or Hermitage from the northern Rhône.

          2 Replies
          1. re: zin1953

            Jason, how old is an aged Cornas? I love them but cannot figure out how long to age them. Thanks for your advice!

            1. re: BN1

              Obviously it's subject to vintage/producer variations, as well as storage conditions, etc., etc., but 8-10+ years is about right.

          2. Cabardes, and especially the Chateau de Pennautier from the shadow of Carcassone works perfectly with the pork and confit type out of Carcassone.
            Had one in Toulouse recently that was served both with a Cabardes and a older Madiran of Aydie that both were perfect with the dish which was traditional with confit and lamb.

            1. It's a very wine-friendly dish. Classic pairings include Cahors, Madiran, and Irouléguy, but it's a great match for mature Rhône reds (which typically used to need around eight years to start coming around).

              1 Reply
              1. re: Robert Lauriston

                I'm with you on the mature Rhones for Cassoulet. Gigondas being a big fave.