I know, we should be doing some fantastic Irish feast to prove that we can all move beyond green beer. Insteead, I’m going with another rib-sticking meal, since March is still hanging on to its February roots. [level-members]
So here’s a great recipe for cassoulet from Epicurious.
What to pair with? Châteauneuf du Pape is tough to beat, except on price. A Côtes du Rhône would be a more budget-friendly choice.
Syrahs made in a more European style will work nicely, too. Madiran can be a great choice for those familiar with it or willing to explore. Cahors is from the same region as cassoulet, so it’s a natural choice, as well.
Cassoulet is one of those dishes that can be made any number of ways. Your best bet for pairing is to pay closest attention to the biggest flavors in dish, which are likely to be the meat you’re using.[/level-members]