I am in the finishing steps of my cassoulet...it smells great. Although there were many steps...it wasn't that difficult...just very time consuming.

So the question now is what to pair with the cassoulet?

I'd go with an Amarone or a syrah/grenache blend.

Rhone's from the North or the South.

I don't have either...

quote:

Originally posted by Bella Donna:
I don't have either...

First, shame on you.

Hard to pick without knowing what you do have.

I agree. Give us three choices.

This is what I *THINK* would pair well that I have:
California pinot
2003 Bordeaux (don't ask left or right because I don't know)
2004, 2005 Cuilleron Les Candives Syrah
Spanish tempranillo


BTW, what do you serve with casoulet (side dish-wise)?

Decent baguette and simple green salad.

[QUOTE]Originally posted by Bella Donna:



Spanish tempranillo

I 2nd the tempranillo.

[QUOTE]Originally posted by Bella Donna:
This is what I *THINK* would pair well that I have:
California pinot
2003 Bordeaux (don't ask left or right because I don't know)
2004, 2005 Cuilleron Les Candives Syrah



Bella, I think all above might be too fruit forward imo.

The cassoulet is done and it's to die for. I think I will go with the Cuilleron Syrah (old world). I've had it before and it's not fruitforward, as I remember. Thanks for all the suggestions.

quote:

Originally posted by Bella Donna:


2004, 2005 Cuilleron Les Candives Syrah

Bella, is this the Yves Cuilleron?

FWIW, that is a Northern Rhone, but too young to drink imo.

The classic pairing for this dish is Gigondas. You should be ashamed of yourself for even turning the fire on the stove unless you already had one sitting in the cellar.

Go with the Cuilleron. It's a bit top heavy but will likely work best.

bella - we did cassoulet last weekend...french burgundy paired very well with it, as did cahors and CDP.

We ended up doing the 2004 Cuilleron Syrah...and wine+art was correct, it was too fruity.

My cassoulet was a little too soggy but it tastes great. This is something I can only see myself making once a year due to it require copious amounts of time.

Cassoulet is one of my favorite things on earth.
It is time consuming though and therefore not in my repertoire even 1 x a year!

Joe is correct, I would have gone w/ a Granache or a Pinot over a Syrah. Gives you something to look forward to next year!

quote:

Originally posted by Pinot Envy:
Cassoulet is one of my favorite things on earth.
It is time consuming though and therefore not in my repertoire even 1 x a year!

Joe is correct, I would have gone w/ a Granache or a Pinot over a Syrah. Gives you something to look forward to next year!

PE,

We had one this weekend and it was out of this world. A lot of work for sure, but you can enjoy it for several days.

As I said, perfect with Rhone's.

w+a

quote:

Originally posted by Bella Donna:
We ended up doing the 2004 Cuilleron Syrah...and wine+art was correct, it was too fruity.

You MUST learn to trust me!

I have had a little more experiance at this than you.

quote:

Originally posted by wine+art:

quote:

Originally posted by Bella Donna:
We ended up doing the 2004 Cuilleron Syrah...and wine+art was correct, it was too fruity.

You MUST learn to trust me!

I have had a little more experiance at this than you.

Trust me dude. She'll put her hand in a meat grinder if you tell her don't do it.

quote:

Originally posted by wineismylife:
[QUOTE]Originally posted by wine+art:
[QUOTE]Originally posted by Bella Donna:


Trust me dude. She'll put her hand in a meat grinder if you tell her don't do it.

Bella, DO NOT sell me your inventory of '03 Leoville for your cost of $40.

quote:

Originally posted by wine+art:
Bella, DO NOT sell me your inventory of '03 Leoville for your cost of $40.

Huh???

BTW, I don't have a meat grinder...I have a blender.

And a SUV...

Pardon my ignorance but whats casoulet? Is it like a stew?

It's a slow baked French country dish. White beans are soaked and then an assortment of meats and meat juices are added and slow baked. Traditionally, inclusions are often duck confit, lamb sausages, pork, and other meats that do well when slow cooked. It's commonly served in the winter and paired with wines from the Rhone, Languedoc, Provence, etc. Almost all French restaurants have this item on their menues in the winter. Give it a try.

Cassoulet