At a Glance
- Dish: Classic French Cassoulet with Roasted Pork Shoulder
- Pairs with: Sterling Iridium Cabernet Sauvignon
- Serves: 6
- Total Cook Time: Approximately 2.5 hours
- Created by: Chef Jason Toji, Sterling Vineyards Culinary Team
Cassoulet is one of those dishes that rewards patience. A slow braise of pork, heirloom beans, and aromatics builds layer upon layer of savory depth that pairs naturally with a structured, fruit-forward Cabernet Sauvignon. The wine's dark fruit and firm tannins are softened by the richness of the pork, while its acidity cuts through the fat and keeps every bite feeling balanced.
This recipe comes from Chef Jason Toji, who leads the culinary program at Sterling Vineyards in Calistoga. A graduate of the Culinary Institute of America and a longtime Napa Valley veteran, Chef Toji's approach is elevated and approachable in equal measure — exactly what a dish like Cassoulet calls for.
The Pairing
| Element | Detail |
|---|---|
| Wine | Sterling Iridium Cabernet Sauvignon |
| Appellation | Napa Valley |
| Why It Works | Bold tannins soften against slow-braised pork; dark fruit plays off the richness of the bean base |
| Serve At | 62 to 65°F |
Cassoulet with Roasted Pork Shoulder
Serves 6 | Total Time: Approx. 2.5 hours
Ingredients
Cassoulet Base
- 1 lb smoked pork belly, small diced (sub: double-cut bacon)
- 1 1/2 cups small diced yellow onion
- 1 1/2 cups small diced carrots
- 1 1/2 cups small diced red cabbage
- 3 tablespoons avocado oil
- 4 large garlic cloves, minced
- 3 large sprigs fresh thyme
- 2 oz tomato paste
- 8 oz red wine
- 4 cups cooked Rancho Gordo Scarlett Runner heirloom beans (sub: cannellini beans)
- 4 cups roasted chicken stock
- Salt to taste
Roasted Pork Shoulder
- 4 lbs Niman Ranch pork shoulder, cut into large dice
- 1/4 cup avocado oil
- 1 large yellow onion, diced
- 5 whole garlic cloves
- 5 bay leaves
- 4 thyme sprigs
- 1 tablespoon black peppercorns
- 8 oz red wine
- 1 quart roasted chicken stock
- Salt to taste
Directions
Cassoulet Base
- Heat avocado oil in a large stockpot over high until slightly smoking. Add diced pork belly.
- Cook until fat renders and the pork begins to caramelize.
- Add onion, carrots, and red cabbage. Sauté until carrots and onions are lightly caramelized.
- Stir in minced garlic and thyme sprigs.
- Reduce heat and add tomato paste. Cook on low for 2 to 4 minutes.
- Add red wine and increase heat. Cook until most of the wine has evaporated.
- Add chicken stock and cooked beans. Simmer on low until the base thickens to a stew-like consistency.
Roasted Pork Shoulder
- Preheat oven to 350°F.
- Season pork shoulder pieces generously with salt.
- Heat avocado oil in a cast iron skillet over high until slightly smoking. Sear pork on all sides until deeply browned. Work in batches if needed.
- Transfer seared pork to an oven-safe pan.
- In the same cast iron, caramelize onions and garlic. Add tomato paste and cook briefly.
- Deglaze with red wine. Reduce by 25%, then add chicken stock, bay leaves, peppercorns, and thyme.
- Bring to a boil, then pour over the pork. Cover tightly.
- Roast for 1.5 to 2 hours, or until fork tender. Check at 1.5 hours.
To Assemble
Ladle cassoulet base into bowls and top with roasted pork shoulder. Finish with toasted herb breadcrumbs if desired.
About the Chef
This recipe was developed by Chef Jason Toji, who leads the culinary team at Sterling Vineyards. A graduate of the Culinary Institute of America, Chef Toji brings a Napa Valley perspective to every dish — grounded in local ingredients and designed to complement Sterling's wines from the first bite to the last sip. You can experience his food firsthand at the winery in Calistoga.
More Pairings Worth Exploring
- BBQ Pulled Pork Sliders with Sterling Reserve Calistoga Cabernet Sauvignon
- Wine & Cheese Pairings for National Wine & Cheese Day
- Shop All Sterling Cabernet Sauvignon
FAQs
What wine pairs best with Cassoulet?
A full-bodied red with firm tannins and dark fruit works well with Cassoulet. Cabernet Sauvignon from Napa Valley is a strong match — the richness of the slow-braised pork and beans softens the tannins, while the wine's structure cuts through the fat of the dish.
What beans are used in Cassoulet?
Traditional Cassoulet calls for white beans. This recipe uses Rancho Gordo Scarlett Runner heirloom beans for their texture and depth of flavor. Cannellini beans are a widely available substitute.
Can I make Cassoulet ahead of time?
Yes. Both the cassoulet base and the braised pork shoulder can be made a day in advance and reheated gently before serving. The flavors often improve overnight.
What temperature should I serve Cabernet Sauvignon?
For a pairing like this, serve your Cabernet between 62 and 65°F. A 20-minute rest from room temperature or a brief chill from the cellar usually gets you there.
Who is Chef Jason Toji?
Chef Jason Toji is the lead chef at Sterling Vineyards in Calistoga, California. A graduate of the Culinary Institute of America, he has spent his career in Napa Valley developing dishes that pair naturally with Sterling's wine portfolio.
