French culinary culture – 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 until crispy on the outside and tender as butter on the inside. Wine and food combine here to create a firework of flavors of salt, melting, roasted notes and delicate herbs – perfect as a starter, snack or part of a country platter. The combination of texture, depth and umami calls for a fresh, fruity wine that accompanies the dish in a light and joyful way and also delights at a summer picnic.
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 brightly fruity, animating rosé from the Loire, whose berry notes, fine fruit and playful freshness lighten up the salty, lush texture of the Rillons in the most beautiful way. Notes of redcurrant, raspberry and a hint of floral aroma provide a summery frame, while the fine acidity ensures balance. This is joined by an international alternative, an Australian rosé made from Syrah – 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 uncomplicated enjoyment, in the bistro or in the garden.
Enjoyment in detail – why this wine recommendation fits
Rosé d’Anjou scores with Rillons with juicy fruit, a soft mouthfeel and a delicate, fine acidity that acts as a counterbalance to the 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 the pairing stimulating and light-footed – ideal at room temperature or slightly chilled. The elegant fruitiness supports the aroma of bay leaf 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 made from Cabernet Franc and Cabernet Sauvignon delivers rich strawberry and raspberry aromas as well as a hint of redcurrant blossom. The fine residual sweetness takes away the rustic heaviness of the Rillons, making the pairing accessible and extremely harmonious. With its animating lightness, Cabernet d’Anjou is a favorite for spring and summer cuisine, not only as an aperitif, but also as a creative accompaniment to food – for all 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, emphasizes the herbal crust and brings the meatiness of the rillons to the fore. The animating acidity also provides variety and drinking pleasure here. The pairing remains relaxed and rustic, but always elegant in expression.
Beaujolais-Villages AOC (Burgundy, France)
A young Beaujolais from Gamay brings youthful freshness, red berries and mineral clarity – ideal characteristics to accompany the savory notes of the rillons. With little tannin and plenty of fruit, it brings structure without dominance and elevates the dish to an upbeat bistro level that suits any spontaneous occasion.
Pinot Noir Rosé (Willamette Valley, Oregon, USA)
This rosé made from Pinot Noir impresses with its precision, fresh strawberry and cranberry notes and an elegant herbal spiciness. Its aromatic clarity accentuates the herbs in the dish and makes the rillons appear light 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 impresses with its classic freshness, aroma of red fruits, fine minerality and elegant, almost salty style. The combination with juicy, crispy pork is legendary: freshness, clarity and minerality add a touch of the Côte d’Azur to country house cuisine and make you want to enjoy convivial gatherings with friends.
The recipe:
Rillons de Tours and Rillons d’Anjou
Cooking utensils
- 1 Cast iron pot
- 1 Cutting board
- 1 Knife
- 1 Kitchen tongs
- 1 Kitchen paper
Ingredients
For the Rillons
- 600 g Pork belly with rind
- 1 teaspoon coarse sea salt
- 0,5 teaspoon black pepper
- 2 Sprigs of thyme
- 2 Bay leaves
- 1 Small onion
- 100 ml White wine dry
- 60 g Pork lard
Preparation
Prepare and confit the meat
- Cut the pork belly into approx. 4 cm cubes, season with salt and pepper.
- Melt the lard in a pan and brown the meat cubes all over.
- Roughly chop the onion, add with the thyme and bay leaf.
- Deglaze with white wine, cover and simmer over a low heat for approx. 2 hours, turning occasionally.
Finish and serve
- At the end, remove the lid, increase the heat and fry the rillons until crispy on all sides.
- Drain on kitchen paper, serve lukewarm or cold with bread and gherkins.
Recommended side dishes
- Fresh baguette
- Cornichons
- Colorful leaf salad
