Today, while we recorded our "Tasting Tuesday" video, the mention of a traditional Cassoulet came up to pair with our 2016 Malbec.
If you haven't visited our YouTube channel yet, we started a new series of videos to feature different wines and our tasting notes, every Tuesday!
We are about to release our 2016 Malbec from our estate Union Gap Vineyard to our Wine Club members in March. This hearty red is bursting with black fruit notes, a beautiful balance of acidity and complex spice notes, and a great representation of the 2016 vintage.
Just 400 cases were made of this wine and our Wine Club will have first access at $23.80/ bottle. Check out our membership options! There is truly a wine club for everyone!
So, back to our Cassoulet recommendation. Personally, I have never made a Cassoulet, so I had to do a little research to find a recipe that fits with Garret's description. What does one do when looking for a recipe for a traditional French meal? I started by looking for a Julia Child recipe and was directed to this link to Mark Bittman's article in the New York Times; recipe is titled "How to Conquer the Cassoulet". While it looks very time consuming, Mark writes that it is not as difficult as it looks. I know what I'm doing this weekend!
* Cassoulet photo and recipe pulled from New York Times.
