A good cassoulet from Castelnaudary, this is a dish that invites us to revisit French gastronomy. An emblematic Languedoc dish, it is the spearhead of the typical French gastronomic dish. More discreet, the wine that accompanies it often serves as a default choice. So what wine with a cassoulet?
To eat a cassoulet, in Castelnaudary you will find the Maison du Cassoulet, which you will also find in Carcassonne, Toulouse, Font-Romeu, Bayonne, Lourdes and Saint-Lary. But as Pierre Desproges says: "A cassoulet without wine is like a priest without Latin". Everything is said in this sentence.
Even if this proverb could work with all French gastronomic dishes, it is true that without a glass of wine, the dish is not the same. With cassoulet, as you can imagine, you need a rather powerful red wine.
A simple rule, the law of terroirs: the wine of the region of the dish you are preparing.
The cassoulet is perhaps the dish for which the famous Law of Terroirs is best applied: drink a wine from the region of the dish. In this case with cassoulet, powerful red wines will be excellent assets to delight your guests. What wine with a cassoulet when you don't know anything about it?
The red wines of the Languedoc region will be perfect for cassoulet:
Other regions may also be represented. Let's not be too chauvinistic and languidocian to choose which wine to drink with a cassoulet:
So what wine with a cassoulet for you?
Alexis Proust for Les Grappes