French comfort food with depth
Wine with food here means serving a traditional French cassoulet, in which beans, sausage and gently braised meat come together with a perfectly matched southern French red wine cuvée to celebrate pure indulgence. Wine and food merge in this classic from the Languedoc region to create a harmonious, warming experience that is perfect for chilly evenings and social gatherings. Soft white beans form the creamy base into which spicy sausages such as Toulouse sausage or merguez, juicy pork and possibly duck confit are embedded. Onions, garlic, tomatoes and aromatic herbs such as thyme, bay leaf and rosemary add Mediterranean depth, while a golden breadcrumb crust on top provides texture and contrast. The dish is slowly braised in the oven so that all the flavors come through and create an intensely aromatic, hearty overall picture that embodies wine with food in its most powerful form.
Ideal wine accompaniment: Corbières AOC (Languedoc, France)
A Corbières AOC from the Languedoc is the ideal wine to accompany a classic cassoulet, as it has the combination of fruit, spice, Mediterranean herbal notes and strong structure that this hearty dish requires. Based on Carignan, Grenache and Syrah, a typical Corbières displays aromas of dark red berries, cherry, plum, garrigue herbs, black pepper and sometimes a slightly earthy or smoky note that harmonizes perfectly with the roasted aromas of the sausage, the braised meat and the aromatic herbs in the cassoulet. The present but ripe tannins provide enough structure to balance the fattiness of the sausage and the creaminess of the beans, while the fresh acidity ensures that the dish never feels heavy despite its density. It is precisely the regional connection between Corbières and cassoulet that makes this pairing so authentic and turns wine with food into a tribute to southern French cuisine.
Further wine recommendations for this dish
Fitou AOC (Languedoc, France)
A Fitou AOC, also from the Languedoc, has a similar aromatic palette to Corbières, but often shows a somewhat more concentrated, darker fruit and stronger structure, which goes particularly well with cassoulet variations with duck confit or particularly spicy sausages. Aromas of black cherry, cassis, garrigue, dried thyme and sometimes a mineral or slightly wild note pick up on the intense roasted and meat flavors of the dish and create a powerful but harmonious combination. The strong tannins ensure that the fat from the sausage and the braised meat are integrated in a structured way without tiring the palate. At the same time, the well-integrated acidity brings freshness and prevents the combination from being too heavy, so that the wine and food support each other and create an authentic southern French flavor.
Minervois AOC (Languedoc, France)
A Minervois AOC from the Languedoc often combines Grenache, Syrah and Mourvèdre to create a round, spicy cuvée with red and dark berry aromas, herbal notes and a gentle, approachable structure that goes perfectly with a cassoulet with beans and sausage. The fruit is ripe and inviting, while the herbal spice is reminiscent of rosemary, thyme and garrigue, directly echoing the aromatic notes of the stew. The tannins remain moderate and supple, which suits the creamy character of the white beans, while the fresh acidity ensures that the dish always remains balanced despite its density and fatness. Minervois is particularly suitable if you are looking for an accessible but characterful red wine that combines wine with food with Mediterranean lightness and southern French charm.
Malbec Cahors AOC (Sud-Ouest, France)
A Cahors AOC made from the Malbec grape variety offers darker, more concentrated fruit and stronger tannins than many Languedoc wines, making it an exciting alternative for anyone serving a cassoulet with particularly intense meat and sausage flavors. Black cherry, plum, cassis, dark chocolate and sometimes a slightly smoky or leathery note harmonize fantastically with braised pork, duck confit and spicy sausages, while the structure of the wine captures the fatness and density of the dish well. The present tannins provide grip on the palate without being too harsh, and the fresh acidity brings enough tension to balance the creamy bean base and rich meat flavors. The result is a powerful but harmonious pairing that shows how wine with food can work with structure, depth and south-western French strength of character.
Cannonau di Sardegna DOC (Sardinia, Italy)
A Cannonau di Sardegna DOC, the Sardinian interpretation of Grenache, combines ripe red fruit, spicy herbal notes, moderate tannins and often a slightly earthy or Mediterranean wildness that goes perfectly with a rustic cassoulet. Aromas of cherry, blackberry, dried herbs, pepper and sometimes macchia notes are reminiscent of the garrigue of southern France and elegantly pick up on the aromatic complexity of the stew. The fruitiness of the Cannonau buffers the spiciness of the sausage, while the gentle tannins emphasize the creaminess of the beans without being too dominant. At the same time, the fresh acidity ensures that the dish never seems heavy despite its density, so that wine and food harmonize in a Mediterranean, uncomplicated and very accessible way.
Tinto Douro DOC (Douro, Portugal)
A Douro Tinto DOC from Portugal, usually a cuvée of Touriga Nacional, Touriga Franca and Tinta Roriz, brings dark fruit, strong structure, spicy complexity and sometimes a slightly smoky or earthy note, which goes perfectly with a full-bodied cassoulet with sausage and beans. Aromas of blackberry, black cherry, plum, dried herbs, graphite and dark chocolate harmonize with the roasted aromas of the sausage, the braised meat and the aromatic herb base of the stew. The strong but ripe tannins provide enough grip to balance the fat and protein, while the fresh acidity ensures that the combination is never too heavy despite its intensity. The result is a pairing that combines wine with food with Iberian strength, structure and Mediterranean spice and offers guests an exciting alternative to French red wines.
The recipe:
Cassoulet with beans and sausage
Cooking utensils
- 1 Large ovenproof casserole or heavy roasting pan with lid
- 1 Cutting board
- 1 Sharp chef’s knife
- 1 Wooden spoon
- 1 Large frying pan for browning
- 1 Measuring cup
- 1 Small bowl for breadcrumbs
Ingredients
Base & Beans
- 1 Tin of white beans approx. 400 g drained weight, e.g. cannellini or lingots, rinsed or 200 g dried beans, soaked overnight and pre-cooked
- 1 Tbsp olive oil or duck fat
- 1 large onion diced
- 2 Garlic cloves finely chopped
- 1 Carrot cut into slices or cubes
Meat & sausage
- 200 g Pork shoulder or pork belly cut into coarse cubes
- 150 -200 g Toulouse sausage Merguez or other spicy sausage, cut into pieces
- Optional: 1 leg of duck confit picked or cut into pieces
Tomatoes & liquid
- 1 small tin of chunky tomatoes approx. 200 g or 2-3 fresh tomatoes, diced
- 300 -400 ml poultry or vegetable stock
- Optional: 50 ml dry white wine
Spices & herbs
- 2 Bay leaves
- 2 -3 sprigs of fresh thyme or 1 teaspoon of dried thyme
- 1 sprig of fresh rosemary or 0 5 tsp dried rosemary
- 1 teaspoon tomato paste
- Salt and freshly ground black pepper
- Optional: 1 pinch of chili flakes
Crust & finish
- 2 -3 tbsp breadcrumbs or stale white bread grated
- 1 Tbsp butter in small pieces or a little olive oil
- 1 small handful of flat-leaf parsley roughly chopped
Preparation
Preparation
- If you are using dried beans, soak them overnight and boil them the next day in salted water for about 60 minutes until they are soft but still firm to the bite.
- Peel and finely dice the onion and garlic.
- Peel the carrot and cut into slices or small cubes.
- Cut the pork into large cubes, cut the sausage into pieces.
Browning meat and sausage
- Heat the olive oil or duck fat in a large frying pan over a medium-high heat.
- Fry the pork in batches until browned all over, then remove from the pan and set aside.
- Briefly fry the sausage pieces in the same pan until fat is released and they are lightly browned, then remove them too.
Sweat the vegetables
- Fry the onions and carrots in the same fat until translucent, then add the garlic and fry briefly.
- Stir in the tomato purée and fry briefly.
- Optionally, deglaze with white wine and reduce slightly.
Cassoulet layers
- Preheat the oven to 160 °C top/bottom heat.
- Place half of the beans in the ovenproof casserole.
- Spread the browned pork and sausage pieces on top, add optional duck confit.
- Top with the remaining beans.
- Add the onion and carrot mixture, chopped tomatoes, bay leaves, thyme and rosemary.
- Pour in the stock until the beans are almost covered, season with salt, pepper and optional chili flakes.
Braising in the oven
- Cover the casserole with a lid and simmer in the oven for about 60 minutes.
- Remove the lid, sprinkle evenly with breadcrumbs and spread small pieces of butter or a little olive oil on top.
- Bake for a further 20-30 minutes without the lid until the surface is golden brown and crispy.
Sideboards
- Remove the bay leaves and sprigs of herbs.
- Pour the cassoulet into preheated deep plates or bowls.
- Garnish with chopped parsley and serve immediately.
Recommended side dishes
- Crispy baguette or rustic country bread
- A simple green salad with Dijon mustard vinaigrette
- Pickled vegetables or gherkins as a fresh accompaniment
