Toulouse-Style Cassoulet
- Recipe by Paula Wolfert
In Toulouse, the locals pour hearty, tannic reds to accompany cassoulet, like the wines of the Collioure region, which lies to the southeast. The stony 2003 Coume del Mas Schistes, made from Grenache and a small percentage of Carignane, overflows with black raspberry flavor.
Toulouse-Style Cassoulet
- Recipe by Paula Wolfert
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© Tina Rupp
Toulouse-Style Cassoulet
- From Incredible Cassoulet
- Published October 2005
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