Cooking time

This comforting dish awakens the tastebuds with tomato, dried plum, saffron, pepper, and bay flavors. A casserole this full of flavor calls for a wine with character and complexity-and a red Cahors should fit the bill to a tee. This wine, composed mainly of Malbec (also known as Auxerrois and Cot), delivers notes of blackcurrant, cherry, licorice undergrowth, and, at its pinnacle, truffle! Its rich and lively mouthfeel will make for a perfect pairing!

Hélène Dion Sommelier and Wine Columnist