A friend of mine organizes an annual “cassoulet cookoff.” This year, three of us made versions of the classic French dish, and it was fascinating to see the variations on the theme.
Cassoulet originated in southwest France, somewhere near Toulouse. It’s a peasant dish, a stew of white beans and meat, generally various combinations of duck and pork, cooked a long time over slow heat. After that, all bets are off. For example, the other cassoulets at the party included tomato, but I don’t use any. And I think there was lamb in one, which I don’t use either.
My version came from a kit sold by D’Artagnan, a specialty food outfit owned by Ariane Daguin, an old friend. Ariane’s father and grandfather were notable chefs from southwest France, and her website offers her version of cassoulet in a box ($99, serves about a dozen). It includes the key ingredient—the dried white beans called Tarbais—plus confit duck legs, two kinds of sausage, pork belly and tubs of veal demi-glace and duck fat.
It doesn’t take a lot of skill to cook the dish, but it does take a lot of time (I spent four hours, more or less, before the big enameled casserole was ready to put in the oven), and I dirtied every pot in my kitchen. But for me, that’s a very enjoyable way to spend a sunny Saturday morning. And the party was lots of fun; everyone sampled all three versions and we agreed they were all delicious.
The host served Santa Margherita Pinot Grigio, which was a lovely aperitif, and a hearty red I had never tasted before, the Xavier Côtes du Rhône 2009, from southern France. My research indicates that it’s a blend of 60 percent Grenache, 20 percent Mourvèdre, 10 percent Carignan and 10 percent Syrah and sells for about $15. It was medium-bodied, with bright red fruit and subtle earthy flavors—not a blockbuster, but it harmonized beautifully with the food. I rated it 88 points, non-blind.
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Entries sit side by side at the annual "cassoulet cookoff," with Thomas Matthews' on the left.
Ken Green — San Diego, California, USA — March 26, 2011 5:11am ET
Thomas Matthews — New York City — March 26, 2011 10:00am ET
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