Coq au Vin – More Than Just a Chicken Dish

Coq au Vin

Photo Credit: Will Clayton

When you hear the words “coq au vin” your mind is immediately filled with images of a French culinary masterpiece that only the best chefs can create. For the longest time, this was exactly true. Today, however, with the intervention (and translation) of artists like Julia Child, it has become fairly easy to make coq au vin in your own kitchen. Now you can serve chicken for you Sunday dinner and know that it is more than just an ordinary casserole.

Coq au Vin in the Past

Today, coq au vin can be described simply as a chicken dish braised with mushrooms, bacon, and wine. Burgundy is usually used for this dish, but Riesling, Beaujolais, Champagne, and other wines are also used in many kitchens across France. [Read more…]

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Looking for the Best Fruity Red Wine

red wineFinding a good, fruity red wine can sometimes be quite a challenge because reds run the gamut of very dry to very sweet on the taste scale. As a rule, wines from warmer climates tend to be fruitier and less dry than those that come from vineyards in cold areas. Dry wine is generally considered the more sophisticated choice’ but it is an acquired taste. At the same time, even if a diner prefers fruitier wine, there is a big difference between fruity and soda pop sweet. Furthermore, even when people look for fruity wine, they want something that will work well with food.

Worth a Try for Fruity

In Red Wine Information and Basics, Paul Gregutt of Wine Enthusiast gives a good overview of the fruity undertones one can expect from different red wines. He describes wines made from Gamay, notably Beaujolais, “The grape of Beaujolais, Gamay is often made to be drunk quite young, and shows bright, tangy, fruit-driven flavors of strawberry, raspberry, and sweet cherries. When made by the method known as carbonic maceration, young Gamay has a slight effervescence and a distinct smell of bananas…” [Read more…]

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