A good cassoulet from Castelnaudary is a dish that invites us to revisit French gastronomy. An emblematic dish of the Languedoc, it is in itself the true spearhead of the typical French gastronomic dish. More discreet, the wine that accompanies it is often the default choice. So which 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, you need, as you can imagine, a rather powerfulred wine.
A simple rule, the law of terroirs: wine from the region of the dish you are preparing.
Cassoulet is perhaps the dish for which the famous "Loi des terroirs" is best applied: drinking a wine from theregion 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 know nothing about it?
Red wines fromthe Languedoc region will beperfect for cassoulet :
Other regions may also be represented. Let's not be too chauvinistic to choose which wine with a cassoulet :
So what wine with cassoulet for you?
Alexis Proust for Les Grappes
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