Someone told me once that to cook with wine you should “use a wine that you can drink” and I would add for a good dish you need cook with a wine you like to drink.
In our first attempt, we used a slightly “past its time” typical Bordeaux blend, which was far too overpowering. This time this Albert Bichot, Nuits Saint-Georges really did the trick, even if flavor profile was slightly simple it was perfectly paired.
Nuits Saint-Georges is located in the region of Côte de Nuits, Burgundy in the south of Dijon and it is known (&typically a good go-to) for high quality Pinot Noir.
For me Coq au Vin feels like the version of bœuf bourguignon for wine. We do like this simple version of the recipe by A. Ragusea presented in the following link. It does need around one our of cooking. In addition, just 250 mL were use for cooking so the dish was perfectly combined with the same wine.
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