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OUR GRANDMA'S RECIPES: WHICH WINES TO SHARE THEM WITH?

What to Drink with Classic Comfort Foods?

These are the recipes that are often copied but never equaled, evoking childhood memories and a touch of nostalgia that warms the heart. The only hitch is that we never quite know which wine to choose to complement grandmother's culinary advice.

Here are three wine suggestions from our partner winemakers that pair perfectly with three iconic recipes: pot-au-feu, veal blanquette, and cassoulet.

1. A TANNIC RED WINE FOR POT-AU-FEU:

Pot-au-feu is the quintessential comforting and convivial dish of the season, meant to be shared with family or friends. Not only does it need to simmer for hours, filling the house with its delightful aromas, but it also reminds us of Sunday meals at our grandparents' house. Made with beef, various vegetables (leeks, carrots, turnips, celery), and a mix of herbs and spices (bouquet garni, pink peppercorns, cloves), this rich and aromatic dish with origins dating back to the 13th century deserves a wine of equal stature. It pairs perfectly with an expressive red wine from the Rhône Valley, such as Domaine du Serre des Vignes, cuvée Les Grands Plans, a beautiful collaboration between brothers Vincent and Jérôme Roux. This dense and silky wine, with lovely fruity notes including cherry and spice, will add a refreshing touch to your pot-au-feu. We recommend serving it slightly chilled, around 15°C.

Grandmother's Tip: Pot-au-feu tastes even better when prepared the day before!

2. A ROUND AND POWERFUL WHITE WINE FOR VEAL BLANQUETTE:

Veal blanquette is a staple of French cuisine. Popularized in the early 19th century, it consists of tender veal pieces, pearl onions, Paris mushrooms, carrots, and a famous creamy sauce, whose demanding whiteness gave it its name, "blanquette." Who hasn’t asked their grandmother for tips to perfect a white sauce? Another challenge is choosing the right wine. Too often, we tend to go for a red wine. However, it’s important to remember that the sauce dictates the wine choice. For blanquette, the milk proteins do not pair well with the tannic texture of red wine. Therefore, we’ll choose a white wine with good acidity to enhance the sauce's creaminess, such as Domaine du Chardonnay, an excellent Chablis Premier Cru. This Chablis gem results from a collaboration among three passionate winemakers: Etienne Boileau, William Nahan, and Christian Simon. This wine, with its velvety and supple mouthfeel, will gracefully accompany the blanquette. Serve it between 10 and 11°C for maximum freshness.

Grandmother's Tip: Blanch the veal blanquette in boiling water with a bit of vinegar.

3. A FULL-BODIED RED WINE FOR CASSOULET:

Cassoulet is a Languedoc institution, a savory family dish first cooked with beans during the Hundred Years' War. It is said to have contributed to the victory of the besieged inhabitants of Castelnaudary. This hearty dish, featuring various meats (pork shoulder, lamb rack, duck or goose confit, etc.) with white beans, calls for robust red wines with a tannic structure. "A cassoulet without wine is like a priest without Latin," wrote Pierre Desproges. So, the choice of wine is crucial. While we might easily imagine a native Languedoc wine, our pick is a Cahors, named "Best Malbec in the World" by Vinexpo in 2009, specifically Domaine les Roques de Cana, cuvée Sanguis Christi. This cuvée, produced on the Causse plateau in the Cahors vineyard, comes from the desire of 24 passionate locals to restore the wine's and its terroir's prestige, highly prized in the 18th century. The powerful palate with spicy and dark fruit notes and silky tannins of this Cahors will contrast beautifully with the richness of the confit. We recommend opening the bottle 3 hours before serving to allow the tannins to fully integrate.

Grandmother's Tip: Cassoulet tastes even better when you rub the inside of the pot with garlic.

Now it’s your turn. Enjoy your tasting!