Food & wine pairing: Confit of beef chuck

This dish, with its fatty, melting texture, needs wines offering good tannin structure and some acidity to balance the richness of the beef confit. Tannins marry well with the fatness of the meat, while the acidity of the wines helps to refresh the palate, especially if the dish is served with vegetables or a reduced sauce. Powerful red wines, with aromas of black fruits, spices and woody notes, will be ideal to accompany a confit chuck.

The wines of Saint-Émilion and Pomerol, on Bordeaux's right bank, are perfect for accompanying a chuck of beef confit. These predominantly Merlot-based wines offer silky tannins, ripe black fruit aromas (plum, blackberry), and woody, spicy notes that harmonize perfectly with the richness of beef confit. Their round, elegant structure complements the tenderness of the meat well, while their freshness balances the fatness of the dish. The Saint-Emilion Grand Cru from Chateau Mangot, or the Pomerol from Chateau Mazeyres are excellent choices.

The Madiran from Domaine Labranche-Laffond, based on the Tannat grape variety, is a powerful, tannic wine, perfect for accompanying a rich dish like beef chuck confit. With its aromas of black fruits, spices and firm tannins, it pairs well with the meat's melt-in-the-mouth texture. This rustic yet structured wine offers a lovely length on the palate and an acidity that lightens the richness of the dish, while highlighting its deep, concentrated flavors.

A Malbec from Cahors, like the Cahors from Domaine Combel-la-Serre, with its aromas of black fruits, licorice, and robust tannins, is an excellent choice to accompany a chuck of beef confit. This southwestern wine, more structured and rustic than Argentine Malbecs, brings a beautiful concentration of flavors that pairs well with the depth and richness of the dish. Its tannic power and earthiness are perfect for balancing the fatness of the confit meat.

Crozes-Hermitage or Saint-Joseph wines, made from the Syrah grape, offer a beautiful combination of black fruit, violet, and peppery spice aromas. These red wines, with their supple tannins and elegant structure, pair well with the tender texture of beef confit. Their freshness and slightly spicy notes bring a nice complexity to the dish without dominating it, while highlighting the concentrated flavors of the confisage. The Crozes-Hermitage from domaine Laurent Combier are a sure bet for this dish.