Love coq au vin? Served with fresh tagliatelle, this typically French dish is a popular classic. The secret of an excellent coq au vin is in the preparation of its sauce. So what wine should you choose to cook it and what wine should you choose to drink with it?
"You can't make a good sauce with rubbish wine!"
A common belief is that you can cook a wine-based sauce with any cru. Some people go so far as to even buy "cheap plonk". A reflex which can be understood because it has to be said that pouring a whole bottle of wine into a dish is hard on your pocket. However, steer well away from this practice. Because, as the journalist, Olivier Bompas, quite rightly says in his book "Les Accords Mets et Vins" (Food and Wine Combinations),"you can't make a good sauce with rubbish wine!"
This is particularly the case of coq au vin, seen as the sauce is the key element of this dish. Indeed, although cooking eliminates the alcohol, it does however retain all of the aromas. So you need to make sure that you choose a best value for money wine before making your sauce. You also need to check that it is not corked, otherwise your sauce will be terrible. The traditional recipe involves preparing this dish with red wine (even though variants using white wine and yellow wine exist). So aim for a lively red wine with silky tannins and spicy hints, such as a full-bodied Beaujolais or a southern wine from Provence or Languedoc.
And what about during the meal?
Once cooked and ready to eat, your coq au vin will be greatly enhanced with a lovely glass of red wine. You can also play on the acidic flavour of the sauce and vegetables by choosing a Rhône Valley Vacqueyras appellation tannic wine, a Languedoc Faugères appellation wine, or a South West France Gaillac appellation wine. If you prefer a lighter wine, go for a Saint-Amour (Beaujolais) or a Pommard (Bourgogne), which will go perfectly with the tender texture of the meat. In both cases, it is important to choose a wine that is fresh enough to balance with the slightly dry element of the poultry.
The 2 perfect wines to go with coq au vin
FAQs
The traditional recipe involves preparing this dish with red wine (even though variants using white wine and yellow wine exist). So aim for a lively red wine with silky tannins and spicy hints, such as a full-bodied Beaujolais or a southern wine from Provence or Languedoc.
What wine should I use for coq au vin? ›
Best red wines for coq au vin
For coq au vin, I recommend using a soft, hearty red wine made with grape varieties like syrah, pinot noir, zinfandel or sangiovese. I don't think Cabernet Sauvignon is the best choice for this dish, because it often contains more tannins that don't taste great in the sauce.
What kind of wine is best for sauce? ›
To give your sauce a deep, robust flavor, use an earthy, peppery red wine such as Syrah, especially sauces that feature beef. For a brighter red sauce, use a tart, medium-bodied red such as a Chianti to highlight the acidity in the tomatoes.
What is the best wine for red wine sauce? ›
If you're making a red wine reduction sauce, some of the best choices are Merlot, Cabernet Sauvignon, Pinot Noir, Chianti, or Barbera.
Can you use cotes du rhone in coq au vin? ›
One of the starring ingredients in this recipe is, of course, the red wine. Traditionally, Coq Au Vin is made with a lighter French wine, such as a Bordeaux or Côtes du Rhône.
Why does my coq au vin taste bitter? ›
If your Coq au Vin tastes bitter, it could be due to over-reducing the wine or burning the garlic. Ensure you're using good quality wine and adjust the cooking time and temperature accordingly to prevent bitterness.
Is Shiraz ok for coq au vin? ›
Coq au Vin Rouge originates in France. It is said to come from Burgundy, the home of Pinot Noir, but I prefer use a red wine with more body. For this recipe I used a delicious fruit driven Shiraz , but a good Cab, Merlot or a blend will also be suitable.
What is the best red wine for cooking sauce? ›
When it comes to cooking, your safest bet is to choose a mid-priced, medium-bodied red wine with moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir. Using a red wine that is too big, full-bodied and tannic, like Shiraz, may turn 'chalky' and astringent while cooking and ruin the flavour of your dish.
What is the best red wine for red sauce? ›
The best red wines to use when cooking pasta sauce are Cabernets, Chianti, Merlot and Pinot Noir. Chianti is an Italian origin wine, created using Sangiovese grapes. It's affordable, and ranges in a wide variety of flavor notes like mushroom, tobacco, and cherry.
Do you use white or red wine for sauce? ›
Which one is better for making sauces or stews at home? Red wines have, normally, a quite more intense and complex flavour due to the skins involved in their manifacturing. So whites are much more duttile than reds in cooking, where some deglazing and acidity are just needed. Reds do give a precise flavour to the food.
Pinot noir is known for its rich, earthy undertones. The deepness of the tones in the wine makes a perfect partner for tomato-based pasta dishes, like a classic marinara with meatballs or a hearty tomato sauce with sausage. A very versatile wine, pinot noir also pairs perfectly with traditional pesto sauces.
What is the best dry red wine for meat sauce? ›
The single best dry red wine for cooking is Merlot. This is because it is one of the most flexible red wines on the market and can be used for meat, sauce, vegetables, and more. It can be medium to full-bodied with a range of fruity and coffee-like flavors.
Why add red wine to sauce? ›
Red wine gives the sauce added richness and robustness, while white wine imparts a fruity flavor. Incorporate the wine early in the cooking process, just after the vegetables have softened. Then, let the wine cook down and reduce almost all the way.
Which wine is best for coq au vin? ›
Beaujolais or other fruity wines from the gamay grape or red Burgundy are the classic options. One bottle for the pot, one (or two) for the table.
Is Pinot Noir good for coq au vin? ›
Pinot Noir is the traditional wine typically used in Coq au Vin, usually from Burgundy. In France different wine regions showcase their local wines to create variations of chicken-in-wine dishes (sometimes even champagne!).
What can I use instead of red wine in coq au vin? ›
"This recipe uses sherry instead of the usual red wine. From the Lobel Brothers. More herbs can be added if you like, but it's good this way, or even with no herbs at all. I like to add a little more garlic and thyme than the recipe calls for."
What is a substitute for red wine in coq au vin? ›
"This recipe uses sherry instead of the usual red wine. From the Lobel Brothers. More herbs can be added if you like, but it's good this way, or even with no herbs at all.
What is the difference between Burgundy and bordeaux? ›
Bordeaux wine comes from the eastern part of Bordeaux. Burgundy wine is from the southwest regions of Burgundy. Bordeaux grapes thrive in warm temperatures, whereas Burgundy grapes do well in cooler climates. Bordeaux wine has layered dark fruit and dry notes.
What is a good red cooking wine? ›
When it comes to cooking, your safest bet is to choose a mid-priced, medium-bodied red wine with moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir. Using a red wine that is too big, full-bodied and tannic, like Shiraz, may turn 'chalky' and astringent while cooking and ruin the flavour of your dish.
What is Le coq au vin made of? ›
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions.
