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ISO: ISO: Please recommend what type of red wine I should use in Coq au Vin
- Thread starter deb-in-mi
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I recently made this recipe and used merlot, one of the suggested ones. It was very good, better
than the recipe I made years (and years) ago with Paul Masson burgundy, lol.
http://www.google.com/search?q=cache:wBunPwx69-8J:eat.at/swap/forum1/107094_Coq_au_Vin_from_SF_Gate_this_was_really_delicious__I_made_minor_changes_which+san+francisco+gate+coq+au+vin&hl=en&ct=clnk&cd=1&gl=us
than the recipe I made years (and years) ago with Paul Masson burgundy, lol.
http://www.google.com/search?q=cache:wBunPwx69-8J:eat.at/swap/forum1/107094_Coq_au_Vin_from_SF_Gate_this_was_really_delicious__I_made_minor_changes_which+san+francisco+gate+coq+au+vin&hl=en&ct=clnk&cd=1&gl=us
bonnieinholland
Well-known member
wine for coq au vin
Deb, coq au vin comes from Burgundy, so the 'proper' wine would be French red Burgundy, which is a pinot noir. That's if you want to hold strictly to what it 'should' be. The most important thing is to not use a too tannic wine like cabernet sauvignon. The idea is to use a rather fruity, not too oaky wine. Unforunately, pinot noir tends to be expensive these days. If you use a zinfandel instead (Nan knows her stuff!) that would be just right since it is less tannic and very fruity. Also a Cotes-du-Rhone or Beaujolais Villages (not a Beaujolais Nouveau), as a non-pinot noir French wine would be fine. Just to throw a fun wrench into the works, I always use a not-too-oaky Chardonnay (which is the grape of white Burgundy) instead of red - like the results and color better. cheers, Bonnie
Deb, coq au vin comes from Burgundy, so the 'proper' wine would be French red Burgundy, which is a pinot noir. That's if you want to hold strictly to what it 'should' be. The most important thing is to not use a too tannic wine like cabernet sauvignon. The idea is to use a rather fruity, not too oaky wine. Unforunately, pinot noir tends to be expensive these days. If you use a zinfandel instead (Nan knows her stuff!) that would be just right since it is less tannic and very fruity. Also a Cotes-du-Rhone or Beaujolais Villages (not a Beaujolais Nouveau), as a non-pinot noir French wine would be fine. Just to throw a fun wrench into the works, I always use a not-too-oaky Chardonnay (which is the grape of white Burgundy) instead of red - like the results and color better. cheers, Bonnie
Thank you! Your answers are extremely helpful...
and I certainly appreciate recommendations for a less expensive wine. Also figured that someone would recommend a white wine - have read that that is good too. Glad to have some T&T recommendations in that category.
Deb
and I certainly appreciate recommendations for a less expensive wine. Also figured that someone would recommend a white wine - have read that that is good too. Glad to have some T&T recommendations in that category.
Deb
Deb, Trader Joe's has a French Cotes de Rhone for $4.99 that I always use for Coq au Vin and Beef
Bourguignon. I believe it is called "Cave des Papes" and it is in a squat bottle. It's a simple hearty table wine, my favorite red for cooking, and not bad for drinking.
I think the oakiness of a lot of California wines gets in the way of the other flavors.
Bourguignon. I believe it is called "Cave des Papes" and it is in a squat bottle. It's a simple hearty table wine, my favorite red for cooking, and not bad for drinking.
I think the oakiness of a lot of California wines gets in the way of the other flavors.