THE SECRET TO A GOOD COQ AU VIN LIES IN ITS SAUCE

WHAT WINE SHOULD YOU USE FOR COQ AU VIN?

So, which wine should you choose to cook this delicious recipe, and which wine should you select to enjoy with it?

"You can't make a good sauce with a bad wine!"

A common belief is that when cooking a wine-based sauce, the quality of the wine doesn't matter. Some even go as far as using cheap, low-quality wine. This reflex is understandable, as pouring an entire bottle of wine into a dish can be costly. However, be cautious of this practice. As the journalist Olivier Bompas aptly put it in his book Les Accords Mets et Vins, "you can't make a good sauce with a bad wine!"

This is especially true with coq au vin, as the sauce is the key element of this dish. While cooking removes the alcohol, it retains all the aromas. Therefore, be sure to choose a wine with a good quality-to-price ratio before making your sauce. Also, ensure that the wine is not corked, as this could ruin your sauce. The classic recipe calls for red wine (though there are variations using white wine and yellow wine). Opt for a smooth red wine with silky tannins and spicy notes, such as a robust Beaujolais or a southern wine from Provence or Languedoc.

And During the Meal?

Once simmered and ready to serve, your coq au vin will be even better with a good glass of red wine. You can also play on the acidic flavor of the sauce and vegetables by choosing a tannic wine from the Rhône Valley, such as a Vacqueyras, a wine from Languedoc with the Faugères appellation, or a wine from the Southwest with the Gaillac appellation. If you prefer a lighter wine, consider a Saint-Amour (Beaujolais) or a Pommard (Burgundy), which will pair perfectly with the tender texture of the coq. In either case, it’s important to choose a wine that is fresh enough to balance the slightly dry nature of the poultry.

Enjoy your meal!