Cassoulet is a rich, slow-cooked casserole originating in the south of France, made with duck confit, sausage and beans. Served with good crusty bread and a good bottle of hearty wine Cassoulet is just about the finest warden against the cold dark night.
There are as many versions of Cassoulet as there are French grandmothers and Chefs. Some include Lamb, pork shoulder or even partridge. Below I give you a basic version that comes very close to traditional.
Lenny's Quick Cassoulet
4 ounces bacon, diced
1 cups chopped onion (3/4 lb))
1/2 cup celery, diced
1/2 cup carrot, peeled diced
1 lb Sausage links, cooked and sliced
1 tsp finely chopped garlic
1 tsp thyme
1each bay leaf
1/4 tsp black pepper
1 (14-oz) can stewed tomatoes, chopped with juice
2 each confit duck legs*
1 14 ounce can white beans
2 cups beef broth
1 Tbl tomato paste
2 Tbl olive oil
1 cups coarse fresh bread crumbs
1/4 cup Parsley, chopped
salt and pepper
In a large pot render diced bacon
2. Add carrots, onion and celery cook until translucent
3. Add sliced sausage
4. Add herbs and season
5. Add tomatoes, beef broth and tomato paste
6. Add duck confit legs
7. Drain and rinse beans and add to pot
8. Cover and simmer for 1 hour9.
Remove bones from cassoulet adjust seasoning if necessary. In a pan heat olive oil and toast bread crumbs. To serve portion out cassoulet and top with bread crumbs and chopped parsley. Serve with crusty bread and a hearty red wine.
Cassoulet calls out for a hearty wine, say Cotes du Rhone, Madiran or Cahors. Malbec has been made famous in Argentina where it produces lovely fruit forward reds, in Cahors where the grape is called Cot the wines are a little more rustic. Cahors is a small AOC wine region located in southwest France (the land of Cassoulet). The AOC is only for red wines, which must be made from a minimum of 70% Malbec and up to 30% Merlot or Tannat. Cahors Malbec tend to be deeper in color, more structured and fuller bodied than their Argentine counterparts.
Château Eugénie has been in the hands of the same family of winegrowers for generations. Their great great grandmother gave her name to the property.
Chateau Eugenie Cahors Tradition ’13 (France) $9.99 btl / save $4
Like most Tradition wines in Cahors, this fruity and perfumed wine has been aged in stainless steel to keep the fruitiness. Blackberry flavors are cut with acidity and a tight tannic character. Drinking beautifully right now!
With the weather the way it is I suggest putting on a pot, open a nice bottle of Cahors and don’t forget the bread.
I have the distinct privilege of having Asado in Argentina, in Mendoza, on the Pampas.
The Asado. It is not just a dish, it is a social gathering, it is a celebration of meat and flame and sauced with liberal amounts of Malbec. The National dish of Argentina, an Asado consists of Beef, sausages and pork cooked over a charcoal fire. Out on La Pampas the cattle graze on the plains overseen by the Gauchos. Beef in Argentina isn't just what's for dinner, it is part of the culture.
It seems only natural to serve up beef with a great bottle of Argentine Malbec. I love Malbec. Bright fruit and refreshing acidity balance out the tannins give Malbec the unique ability to be both a great food wine and easily quaffable while you are waiting for your steak to grill.
Malbec is Argentina's flagship variety, and the country has the largest Malbec acreage in the world. This variety originally comes from South West France, where it is called Cot and features a hard, tannic style. But with high altitudes and cool nights Mendoza can produce Malbec of beautiful aromatics, bold fruit and silky tannins.
There are many great producers of Malbec in Argentina. Just one of my favorites is Familia Zuccardi.
Alberto Zuccardi came to Mendoza in 1950 when he was 30 years old, not to plants grapes and make wine but to install fancy new cement irrigation pipes. He decided the best way to demonstrate his irrigation system was to use it the way they in California – by planting a vineyard. One thing lead to another and by the 1970’s he had winery and had expanded his vineyards and was selling wine in the bulk market.
In 1976 his son Jose had joined him in the family business. It was Jose who saw that future lay in the export market. This was the 1980’s and even though Argentina was the fifth largest producer of wine globally, little if anyone outside of Argentina had tasted let alone heard of Mendoza Malbec. It was that push into the world market that drove the winery and also drove Jose and Alberto to constantly improve the wine both in the winery and vineyards.
In the 2000’s, Jose’s son Sebastien joined the team. It was Sebastien who saw what was happening up higher in the Andes in the Uco Valley. ‘The character of the high-altitude grapes spoke for itself, so looking toward that area was natural.’ So impressed with e grapes they made a wine called Zeta, a blend of Cabernet and Tempranillo. A stand-alone wine of place much like a Bordeaux.
Last year they completed construction on their new 100 percent concrete winery in Altamira. Zuccardi Valle de Uco boasts concrete eggs and amphorae for fermenting, concrete vats and neutral barrels for aging. The concrete vats are made from all natural materials including sand, clay, rocks and silt coming from the land around where the winery was built. The Zuccardi family keep advancing in their search for excellence, for purity and freshness. Oak can hide a lot of mistakes, it can also disguise the true terroir of a place. By removing all the makeup and airbrushing these wines have an honest expression of place.
“Familia Zuccardi produces wines from the local terroir, placing focus on the region and essence of the wine and the variations found in different zones throughout the Uco Valley,” says Sebastian Zuccardi. “We want our wines to have personality and to express the region where they were created.”
The winery is truly state of the art as is the research and development lab. The focus and culture of Zuccardi has always been one of constant improvement. The have planted experimental vineyards all around to see what untapped production areas there might be and what other varietals hold potential in the Uco Valley. Oh and not surprisingly Familia Zuccardi also place emphasis on the study of irrigation and water management, working to preserve the essential resource that is all too scarce in the area.
These are simply some of my favorite Malbec’s.
ZUCCARDI Q MALBEC 2015 $17.99 btl / save $5
“Wow. This is exciting. Blackberries, flowers, dark fruit and hints of walnut shell here follow through to a medium to full body, fine tannins and a juicy finish. This is tight and polished. Give it two or three years to soften, but it is already very pretty.” 94 pts James SucklingZUCCARDI SERIES A MALBEC 2016 $13.99 btl / save $3
“The 2016 Malbec Serie A is sourced from different vineyards across the Valle de Uco (San José, Los Árboles, Tupungato, El Peral, Gualtallary, Vista Flore and La Consulta) and was fermented in concrete vats an used 500-liter French oak barrels. There is more than fruit here, there is some expression of the soil, with subtle nuances and more complexity, hints of aromatic herbs and lower in alcohol (13%). The profile of all the wines is very clean, precise, juicy with good acidity. This is a superb example of it, with even some chalky sensations in the texture. Great value too.” 91 pts Wine AdvocateZUCCARDI Q CABERNET SAUVIGNON 2014 $19.99 btl / save $3
A refined and savory red, featuring notes of white pepper to the cherry and crushed red plum flavors. A wine of great personality, aromas and black pepper spices. Lengthens out on the palate, with medium-grained tannins. Silky finish. Great aging potential. 92 pts Tim Aiken
Argentine Asado Serves 20 – 30
The National dish of Argentina, an Asado consists of Beef, sausages and pork cooked over an charcoal fire. You can do a simple version of an Asado at home with a charcoal grill, some select cuts of meat and copious amounts of Malbec. The secret to great Asado is patience, sea salt and Fresh ground pepper
2 – 4lbs Rib Eye Steak, cut 2” (Bife ancho)
2 - 4 lbs Short Ribs, cut 2” (Tira de asado)
2 – 4lbs Flank Steak (Vacio)
2 each Pork Tenderloin (Lomo de Puerco)
4 lbs Chorizo (Spanish or Basque)
Coarse ground Sea salt
Coarse ground Black pepper
12 bottles Malbec
4 each Lemons, wedges
4 each Baguettes
One Big Simple green Salad
2 cups Chimichurri Sauce (below)
1. Start your coals. When Coals are ready begin with the Ribeye and Short Ribs. Rub steaks with olive oil and liberally dust salt and pepper. When ribs are about half way done 30 minutes or so turn.
2. To grill add the Flank steak, Pork and Chorizo. Turn after 10 minutes
3. Remove meat to platters and cover and let rest 10 minutes before carving.
4. Serve with lemons, baguettes, salad and Salt & pepper and plenty of Malbec!
3/4 cup olive oil
3/4 cup red wine vinegar
1 each Onion, diced
3 ea garlic cloves, minced
½ cup Chopped Parsley
1 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
1. Combine all ingredients in bowl of food processor and pulse until well combined.