![]() Côtes du Rhône & Coq Au Vin PairingĬôtes-du-Rhone is a Grenache-based blend from the Rhone Valley of France and will often include grapes such as Syrah, Carignan and Mourvèdre. ![]() ![]() Unfortunately, these variants of Beaujolais are often difficult to track down or find on shelves. However, you’ll also find notes of pepper and spice that add a touch of complexity and complement the herbs and spices used in your red wine sauce.īeaujolais Villages is best with lighter styles of Coq Au Vin where the Chicken is the star, and not the lardons or herbs and spices as a heavier Coq Au Vin will crush the lighter Beaujolais flavours.Ĭru Beaujolais such as a Morgon pair even better with Coq Au Vin, as they are more akin to a Burgundy in some instances. Overall, you’ll have a light and fruity red wine displaying vibrant notes of cherries, raspberries and strawberries. Beaujolais Villages & Coq Au Vin Pairingīeaujolais Villages is a light and fruity red wine from France that is made from the Gamay Noir grape. Châteauneuf-du-Pape also has lovely flavours of herbs de Provence, meat, smoke and black pepper that complement the herbal and earthier side of your Coq Au Vin. The poultry in your Coq Au Vin will do a wonderful job of smoothing out the tannin in your Châteauneuf-du-Pape, allowing for its cooked flavours of blackberries, raspberries and black cherries to shine through. Châteauneuf-du-Pape leans more on the full-bodied side of red wine and thus pairs best with Coq Au Vin loaded with mushrooms, herbs, garlic and lardons. Châteauneuf-du-Pape & Coq Au Vin PairingĬhâteauneuf-du-Pape is a blend of Grenache, Syrah and Mourvèdre and hails from Southern Rhone in France. ![]() If preparing Coq Au Vin at home, I’d suggest using a lower-tier of Burgundy in your wine sauce, and then pairing the final dish up with a mid-ranged Burgundy. Meanwhile, the lighter fruit flavours of strawberry and cherry provide plenty of flavour, which will not overpower the poultry. Typically I’ve enjoyed Coq Au Vin prepared in a restaurant where the dish is loaded with lardons and garlic, and the poultry is no longer the star of the show.īurgundy is a Pinot Noir from France that is fresh, fruity, but complex with earthier flavours that will complement the mushrooms, lardons, and herbs in your red wine sauce. I find Burgundy a little too light to pair well with Coq Au Vin, however, I’ve never had a traditional French Coq Au Vin made with rooster either. Red Burgundy is the classic Coq Au Vin Pairing. If the poultry is braised in white wine, such as an Alsace Riesling, pair it up with the same white wine if possible. With heavier reds, the pairing won’t be phenomenal, but it will be enjoyable. ![]() Heavier reds, such as a Cabernet Sauvignon or Barolo also work with Coq Au Vin as while poultry is light, the lardons, herbs and red wine you add to the reduced red wine sauce are not. However, this can be expensive if you’re going to pair a pricier wine with the dish, so I often opt to braise my wine with inexpensive but still high-quality red wines such as a Beaujolais. Traditionally, you want to pair up the same red wine you braised your poultry in. The classic recipe calls for Rooster braised with an unoaked or lightly oaked red wine, lardons (thick bacon), mushrooms and herbs, garlic or pearl onions. Coq Au Vin translates to Rooster in Wine, however, in North America, we tend to enjoy it as Chicken. Lighter to Medium-bodied and earthier red wines, such as Burgundy, Pinot Noir, Vinsobres, Châteauneuf-du-Pape, Beaujolais Villages, or a Côte du Rhône pair best with Coq Au Vin. ![]()
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