wine

Cassoulet and Chateau La Couronne Bordeaux $21.99 (90 WA)

Cassoulet calls out for a hearty wine, say Madiran, Cahors or Bordeaux. Bordeaux is one of the most popular categories of wine here at Esquin. The reason being is that there are truly Great Bordeaux – the First Growths like Margaux, Rothschild, Haut Brion – but also great Bordeaux that you can afford to drink every day. There are few categories where you can find great wines from $10 to $1000 bucks and every price point in between.

 
That classic profile of currant, plum, cedar, graphite, earth and grippy tannins is what makes Bordeaux a great pairing for hearty fare like Cassoulet. In fact the Tannins are easily smoothed out by the cassoulets fat content. A perfect example of the quality price performance is the Chateau La Couronne from outside St Emilion.

 
Chateau La Couronne Montagne – Saint Emilion Reserve 2012 $21.99
This wine from propietor Thomas Thio is dense, masculine, powerfully extracted and rich. This is an intense, full-throttle wine, which is impressive given the fact that it is from the satellite appellation of Montagne St. Emilion. Look for it to drink well for another 10 years. 2012 is a sleeper of a vintage.
90 points Robert Parker, The Wine Advocate.

 

saint-emilion

 

There are many versions of Cassoulet as there are French grandmothers and Chefs. Some include lamb, pork shoulder, or even partridge. Below I give you a basic version that comes very close to traditional.

 

cassoulet

 

Lenny’s Cassoulet

Ingredients:

 

1 lb.             dried white beans (Flageolet)
8 1/4 cups  cold water
3 fresh        Thyme sprigs
1 fresh        Rosemary sprig
1 each        Bay Leaf
4 each        Cloves
1/4 tsp        Black Pepper Corns
2 tbl            Olive Oil
4 oz.           Bacon, diced
2 cups        chopped onion (3/4 lb.)
1 cup           celery, diced
1 cup           carrot, peeled diced
3 tsp            finely chopped garlic (6 large cloves
14-oz can  stewed tomatoes, chopped with juice
2 cups         beef broth
1 tbl             tomato paste
4 each         confit duck legs* (1 3/4 lb. total)
1 lb.             garlic pork sausage
1/2 cup        Parsley, chopped
2 cups         coarse fresh bread crumbs
1½ tsp       salt
½ tsp         black pepper

Special equipment: an 8-inch square of cheesecloth; kitchen string; a 4 1/2 to 5 quart casserole dish (3 to 4 inches deep)

Printable Instructions and Recipe

 

 

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