Generally speaking, fruity young red wines from the Languedoc are probably the best accompaniment for any cassoulet. On a more specific note, though, we have asked our four sommeliers which particular wines they would recommend to match this great French classic. All the wines are featured on the Boundary Restaurant wine list.

A classical pairing for cassoulet, this wine is packed with red berries, sage and spice. The producer believes in preserving the indigenous varietals of the region, so in this wine both Braucol and Duras are the stars.

Made from bush vine Cannonau, this wine has rich, dark fruits and a spiciness that make for a great combination with bold dishes such as cassoulet.

You cannot get much further from southwest France than Waiheke Island, but this pairing really works due to the restrained nature of this New World Syrah. Syrah's aromatic character works so well with the full flavour of the dish, and the freshness cuts through the palate-coating nature of the beans.

Merlot, Cabernet Sauvignon and Malbec come together to produce an intense wine with a fine dry finish. This strikes the right balance between comforting, elegant and structured, therefore marrying well with cassoulet.