French culture of enjoyment – wine and food that connect
Wine with food plays a central role in this classic bistro dish from the Loire. Rillons de Tours, also known as rillauds in the Anjou region, stand for French craftsmanship: pork belly or shoulder is slowly confit in its own fat, wine, herbs and spices, crispy on the outside and tender as butter on the inside. Wine and food combine here to create a firework of flavours of salt, melting, roasted notes and delicate herbs – perfect as an appetizer, snack or part of a rural platter. The combination of texture, depth and umami calls for a fresh, fruity wine that accompanies the dish lightly and joyfully and also inspires at summer picnics.
Ideal wine pairing: Rosé d’Anjou AOC (Gamay, Cabernet Franc, Loire, France)
The ideal wine accompaniment to rillons remains the traditional Rosé d’Anjou: a light-fruity, animating rosé from the Loire, whose berry notes, fine fruit and playful freshness loosen up the salty, lush texture of the rillons in the most beautiful way. Notes of red currants, raspberries and a hint of floral aroma bring a summery setting, while the fine acidity provides balance. This is joined by an Australian rosé made from Syrah as an international alternative – with intense fruit, fresh acidity and cool elegance, it elevates the dish in a modern, cosmopolitan way. Both wine styles balance the fat, umami and herbal tones of the rillons and invite you to enjoy them in an uncomplicated way, in the bistro or in the garden.
Enjoyment in detail – why this wine recommendation is right
Rosé d’Anjou scores with juicy fruit, soft mouthfeel and a delicate, fine acidity that acts as a counterbalance to fat and roasted aromas. The coolness, freshness and berry notes cleanse the palate, take away any heaviness from the lush consistency of the rillons and make pairing stimulating and light-footed – ideal at room temperature or slightly chilled. The elegant fruitiness supports the aroma of laurel and thyme, while the interplay of salty crust and palatable rosé creates liveliness at the table.
Further wine recommendations for this dish
Cabernet d’Anjou AOC (Loire, France)
This lovely rosé of Cabernet Franc and Cabernet Sauvignon delivers rich strawberry and raspberry aromas as well as a hint of currant blossom. The fine residual sweetness takes away the rustic heaviness of the rillons, makes the pairing accessible and extremely harmonious. With its animating lightness, Cabernet d’Anjou is a favourite for spring and summer cuisine, not only as an aperitif but also as a creative food companion – for those looking for uncomplicated, fresh wine moments.
Saumur-Champigny AOC (Loire, France)
The red Cabernet Franc from Saumur brings fine fruit, earthy spice and cool elegance into play. Its freshness cuts through the lard, emphasizing the herbal crust and highlighting the meatiness of the rillons. The animating acidity also provides variety and drinking pleasure here. The pairing remains relaxed and rural, but always elegant in expression.
Beaujolais-Villages AOC (Burgundy, France)
A young Beaujolais from Gamay brings youthful freshness, red berries and mineral clarity, ideal qualities to accompany the savory note of the rillons. With little tannin and a lot of fruit, it brings structure without dominance and elevates the dish to a lively bistro level that suits any spontaneous occasion.
Pinot Noir Rosé (Willamette Valley, Oregon, USA)
The Pinot Noir rosé inspires with its precision, fresh strawberry and cranberry notes and an elegant herbal spice. Its aromatic clarity accentuates the herbs in the dish and makes the rillons appear easily even on warm days. The wine brings international finesse to the French table – lively and inspiring.
Côtes de Provence Rosé AOC (Provence, France)
The Provence rosé convinces with classic freshness, aroma of red fruits, fine minerality and an elegant, almost salty style. The connection with the juicy, crispy pork is legendary: freshness, clarity and mineral play give country house cuisine a touch of Côte d’Azur and make you want to socialize with friends.
The recipe:
Rillons de Tours und Rillons d’Anjou
Cooking utensils
- 1 Gusseiserner Topf
- 1 Schneidebrett
- 1 Messer
- 1 Küchenzange
- 1 Küchenpapier
Ingredients
Für die Rillons
- 600 g Schweinebauch mit Schwarte
- 1 TL grobes Meersalz
- 0,5 TL schwarzer Pfeffer
- 2 Zweige Thymian
- 2 Lorbeerblätter
- 1 kleine Zwiebel
- 100 ml Weißwein trocken
- 60 g Schweineschmalz
Preparation
Fleisch vorbereiten und konfieren
- Schweinebauch in ca. 4cm große Würfel schneiden, mit Salz und Pfeffer würzen.
- Im Topf Schmalz schmelzen, Fleischwürfel darin rundum anbraten.
- Zwiebel grob schneiden, mit Thymian und Lorbeer zufügen.
- Mit Weißwein ablöschen, bei niedriger Hitze zugedeckt ca. 2Std. schmoren lassen, gelegentlich wenden.
Fertigstellen und servieren
- Am Ende Deckel abnehmen, Hitze erhöhen, Rillons rundum knusprig ausbraten.
- Auf Küchenpapier abtropfen lassen, lauwarm oder kalt mit Brot und Cornichons servieren.
Empfohlene Beilagen
- Frisches Baguette
- Cornichons
- Bunter Blattsalat
