French Cassoulet and Red Burgundy, A Pairing

French cassoulet has become a regular in our home and on this blog, I bring it back from time to time with variations depending on the mood, from vegetarian to rich and meaty. This time it became the star of the holiday season together with a bottle of a Pinot Noir from Burgundy, or red Burgundy. The fitting bottle of Vigne de L’Enfant Jésus from Bouchard Père e Fils lifted the otherwise rich bean and meat casserole, and gave me a reason to write another post.

Burgundy is a complicated wine region, and a pursue understanding it one glass at a time. The region is a dichotomy, a place where only two major grapes, chardonnay for white Burgundy and pinot noir for red Burgundy, make for layers of complexity in style from village to village through the rather small chunk of land. And yes, even though Beaujolais is considered part of Burgundy it’s a separate entity when it comes down to what is known as red or white burgundy wine.

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