Pairings for 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

It has the texture of like stuffing (the stuff you have on Thanksgiving) with a lot of flavors.

Board-O, do you have a favorite recipe for your cassoulet? I am actually planning on making this for the holidays. I emailed Philippe Jeanty for his recipe, since it's the best I have had, but no response.

I'd ask Bella, but she said her's turneed out soggy.

No, Sky. I've never made it. We order it frequently in French restaurants during the winter. I think wiml has made it. I'd try his recipe. Two additional comments:

1. Never take any advice on cooking from Bella! Never!

2. Cassoulet does not have the texture of stuffing. When properly prepared, there is some firmness to the beans without any crunchiness. There is no mushiness or it has been overcooked. Having never made this, I imagine it's not easy to get perfect results.

I knew not to take Bella's advice when she made the stuffing comment, but seeing that I am a newbie, I wanted to be nice. Thanks Board-O. If anyone out there has a favorite cassoulet recipe, please feel free to pass it along.

quote:

Originally posted by Bella Donna:
It has the texture of like stuffing (the stuff you have on Thanksgiving) with a lot of flavors.

What?

quote:

Originally posted by wine+art:

quote:

Originally posted by Bella Donna:
It has the texture of like stuffing (the stuff you have on Thanksgiving) with a lot of flavors.

What?

that's what i was thinking...we just made this a few weeks ago (took 3 days to fully prepare) and it was not anything like stuffing. the beans should definitely be firm and you are dealing with duck, rabbit and sausage in much larger chunks than anything that goes in stuffing. Should be nothing like stuffing. It can be quite a heavy dish which i am guessing is why it is a winter dish typically. It definitely sticks to your ribs. Not for the faint of heart or vegetarians

quote:

Originally posted by Sky:
I'd ask Bella, but she said her's turneed out soggy.

A better description would be more moist than expected.

As for the stuffing description...I tried to describe what cassoulet is for a friend. They expected somewhat of a bean-meat stew from the recipe I described.

In Toulouse they eat it with Gaillac or Madiran, two local wines. Cahors is great too as it stands up to the meaty flavors. Yum, time to make one!

quote:

Originally posted by Bella Donna:
A better description would be more moist than expected.

In other words, soggy.

quote:

Originally posted by nasty bits:

quote:

Originally posted by wineismylife:
The classic pairing for this dish is Gigondas.

The people in Cahors would tell you you're full of sh*t, and so would everyone throughout the Languedoc, but that's obvious from almost everything you post.

LOL! Keep them coming.

quote:

Originally posted by wineismylife:

quote:

Originally posted by nasty bits:

quote:

Originally posted by wineismylife:
The classic pairing for this dish is Gigondas.

The people in Cahors would tell you you're full of sh*t, and so would everyone throughout the Languedoc, but that's obvious from almost everything you post.

LOL! Keep them coming.

... and are you into Sado-Masochism also?

I've had some excellent Gaillacs and Madirans with cassoulets but Minervois is my personal fav, 'specially Liviniere.

cassoulet pic

quote:

Originally posted by grunhauser:
I've had some excellent Gaillacs and Madirans with cassoulets but Minervois is my personal fav, 'specially Liviniere.

It's so much nicer when you come here as yourself instead of that mean old Anthony Bourdain guy.

quote:

Originally posted by grunhauser:
cassoulet pic

< Sound effects of stomach growling.... >

PH