French country cuisine meets aromatic accompaniments – wine and food with style
Wine with food stands for the combination of traditional specialties with the perfect wine accompaniment. Rillettes de Tours – a smooth, spicy spread made from slow-braised pork – is the epitome of French savoir-vivre. Wine and food complement each other particularly harmoniously in this dish: The rillettes are cooked in their own juice, spices and a little white wine until the meat is very tender and turns into aromatic, spreadable confit. The fine aromas of garlic, bay leaf and rosemary make every bite a pleasure. As a traditional appetizer, for a picnic or as a sophisticated accompaniment to a French aperitif, this recipe always sets culinary accents and invites you to a cozy “wine & dine”.
Ideal wine pairing: Touraine Rouge AOC (Loire, France)
The ideal accompaniment to Rillettes de Tours is a Touraine Rouge, a cuvée of Cabernet Franc and Gamay from the heart of the Loire. The red wine presents itself with red berry fruit, delicate spicy notes, fine herbal spice and refreshing acidity – bringing freshness and structure to the elegant pork. The juicy fruit of Gamay combines beautifully with the light spice of rillettes, while the freshness of Cabernet Franc enhances the aromatic depth.
Pleasurable interplay – How wine refines the rillettes
A Touraine Rouge delivers exactly the balance that Rillettes de Tours demand: its fresh, red berry fruit takes the buttery richness and spice of the slow-cooked meat to a whole new sensory level. The Cabernet Franc brings herbaceous clarity, juiciness and invigorating acidity to the glass, so that the creamy, slightly salty confit is wonderfully light on the palate – never fattening, but lively and fresh. The fine tannin structure ensures that the texture of the pork is supported, but not dominated. In this way, the rustic aromas are elegantly framed and every component from the bread to the last bite is accompanied in terms of taste.
Further wine recommendations for this dish
Chinon Rouge AOP (Loire, France)
Chinon from Cabernet Franc inspires with intense red berries, fine herbal and paprika notes as well as gentle earthiness. Its refreshing acidity gives the rich rillettes an elegant lightness, while fine tannins caress the meat texture. The freshness emphasizes the spicy aromas, while the self-confident but never heavy mouthfeel carries the spread wonderfully. Chinon brings both classic Loire finesse and rustic authenticity to the table, making the pairing a highlight for lovers of strong, light red wines.
Pinot Noir, Willamette Valley AVA (Oregon, USA)
Pinot Noir from Oregon convinces with fruitiness, freshness and its fine herbal note. The aromas of cherry, raspberry and a hint of smoke go perfectly with the spicy but mild nature of the Rillettes de Tours. The distinctive but silky acid structure cleanses the palate after every bite and supports the creamy spread experience. The elegance and lightness of Pinot Noir bring international momentum to traditional pairing and never make the rillettes seem too heavy.
Beaujolais Villages AOC (Burgundy, France)
Beaujolais from Gamay creates the perfect balance with the buttery, intense consistency of the rillettes with juicy fruit, soft tannins and playful freshness. Notes of strawberries, rosehip and violet bring floral spice and lightness, while the characteristic drinking flow of this wine pleasantly complements the dish. Its uncomplicated nature makes Beaujolais a sociable companion for picnics or French evenings.
Saumur Champigny AOP (Loire, France)
Saumur Champigny offers a lot of freshness, delicate spice and a hint of green pepper with Cabernet Franc. The crisp acidity and mineral clarity balance the strong rillettes, underline the spicy and herbal tones and provide a lively accompaniment. The fine structure ensures that the pairing also goes perfectly with hearty country breads and fresh salad – an experience for all the senses.
Rosé de Loire AOP (Loire, France)
Rosé de Loire presents itself with fragrant freshness, strawberry and currant aromas and an animating acidity. This fruitiness complements the spice of the rillettes, while the light mouthfeel and fine minerality do not overwhelm at all, but brighten up the entire aroma experience. Perfect with baguettes, salads or for a summer lunch – a relaxed, versatile partner for this traditional French dish.
The recipe:
Rillettes de Tours
Cooking utensils
- 1 Bräter mit Deckel
- 1 MesserSchneidebrett
- 1 Schüssel
- 1 Einmachgläser
Ingredients
Für die Rillettes
- 600 g Schweineschulter
- 60 g Schweineschmalz
- 100 ml Weißwein trocken, Loire
- 2 Knoblauchzehen
- 1 Zwiebel
- 2 Lorbeerblätter
- 1 Zweig Rosmarin
- 0,5 TL schwarze Pfefferkörner
- Salz
Preparation
Fleisch confieren
- Schweineschulter in Stücke schneiden, mit Salz einreiben und etwas ziehen lassen.
- Im Bräter mit Schmalz, Wein, Zwiebel, Knoblauch und Gewürzen bedecken.
- Zugedeckt bei niedriger Hitze 2,5–3Std. schmoren, bis das Fleisch zerfällt.
- Knochen und Kräuter entfernen, Fleisch fein zupfen, in Schmalz und Jus einrühren, abkühlen lassen.
Abfüllen & Servieren
- In Einmachglas geben, mindestens einen Tag im Kühlschrank durchziehen lassen.
- Vor dem Servieren auf Raumtemperatur bringen und auf frischem Landbrot servieren.
Empfohlene Beilagen
- Frisches Landbrot oder Baguette
- Cornichons und Perlzwiebeln
- Grüner Blattsalat
