Thursday, April 06, 2006

Food matching

Some people make a big deal out of matching food with wine or wine with food. I know there is something to it but I can't quite get it all the time. I know that Pinot Noir is supposedly great with duck but after that I am floundering a bit.

It is common to hear that you drink white wine with white meat and red wine with red meat. I guess that is a good rule of thumb, but as mentioned earlier I am a red man. I enjoy drinking red wine with almost anything.

Anyway, recently I have been experimenting with trying to cook special dishes to go with certain wines or finding wines to go with special dishes. As we are moving towards winter I was wanting to attempt to cook Cassoulet (I saw it on Rick Stein's French Odyssey) however I can't find where I can source preserved goose (or duck) in Brisbane or Toulouse sausage either. The other problem I have is what is the perfect wine to drink with a cassoulet? Can anyone help? I am salivating at the thought of the cassoulet - never tried it but know I would love it.



Anonymous Kevin Keigwin said...

I understand your frustration regarding matching food and wine. I've been into wine for several years, and still feel like I'm a bit in the dark when I go out to dinner and need to pick something from the wine list! As you point out, there are some general rules to follow, but as long as your wine doesn't overwhelm the food (or vice versa), I advocate simply picking a bottle of something you like! In the end, isn't that want? A wine that you like? :)

7:23 AM  
Blogger Mal said...

Kevin, thankyou for your comments. I can't agree more!!

In my first post - 'In the Beginning' I talk about just that point!

There are only really two types of wines - ones you like and ones you don't like.



10:11 AM  
Anonymous Ed said...

I am having the same difficulty picking out what wine to drink with a cassoulet I am making. For me I definitely want to drink something French with this meal.

From what I have read, it sounds like Cassoulet is from the Toulouse area which is SW France, and my first thought is to try to match a local wine, or at least be close to it that I might like. A Bordeaux maybe the ideal choice, but I really don't know much about Bordeaux. But I know much more about Rhone wines, and for now I am leaning towards a Chateauneuf du Pape, mostly because I enjoy these wines and think it might be able to hold up against a hearty French stew.

10:44 AM  
Blogger Mal said...


Sorry for the tardy reply - have been in hospital for a week or so with some post op complications that affected liver and pancreas - no it is not something brought on by drinking!!

I envy you both with the Cassoulet and the Chateauneuf de Pape and because the doc told me to stay of alcohol for 6 weeks.

I would love to hear your recipe for Cassoulet - is it like Rick Stein's from his canal tour of France? I have a copy of it somewhere.

Your right the Cassoulet is from SW France and not far from the Bordeaux region. I would have thought you really do need something quite "hearty" with the Cassoulet. A Ch Pontet Canet, Ch Calon Segur, Ch Grand-Puy-Lacoste, Ch Mouton Rothschild or Ch Lafite Rothschild? (Bordeaux, although the last two are probably too expensive to serve with what is essentially a sort of stew) or maybe something from the northern Rhone. But whereas I know a small amount about Bordeaux's I know next to nothing about Rhone (north or south). Maybe we should get together and compare Bordeauxs and Rhone wines?

I have a copy of Robert Parker's comprehensive guide to Bordeaux and can give best vintages, tasting notes, scores etc

5:35 PM  

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