Cassoulet’s origins are famously contentious—the French towns of Toulouse, Castelnaudary and Carcassonne all claim priority when it comes to whose clever peasants first thought to stew dried beans, preserved duck (or goose, or partrige) and pork (or mutton) together. But no matter how you make it, this classic dish always tastes better with a glass of red wine.
The thing is, which wine? Given that Carcassonne is in the Languedoc wine region, Castelnaudary is just outside it, and Toulouse is sort of halfway between the Languedoc and the wine regions of Southwest France, which wine traditionally goes with cassoulet could be debated. Or you could just say the heck with persnickety concerns like these and open up a bottle of Languedoc red.
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