Long story short, I found a video on youtube. Decided to give it a go, thinking it would just be something a little different. Easily the best chicken dish I've had in over a decade.
I've never cooked chicken in red wine before. I always had the mindset of red wine-beef/white wine-chicken. Fuck me dead this was good.
I used a bottle of that Francis Coppolla Pinot Noir cuz I know absolutely jack shit about red wines and it was right there at eye level on the shelf. Anyone have a better suggestion? I mean, this shit came out fucking fantastic. But I'm open to other brands.
I can see why! Kinda pisses me off that the Italians diluted the French influence on my family. Fucking Frenchies nailed this stuff to the wall. Good French cock.
No. Pinot Noir is a good choice. You could use a decent Malbec, have used that in the past and it's really good. Look at the back for the main flavor profiles exhibited in the wine and pair it as best as you can with chicken. Less floraly and more fruit. It will pair well.
Ho Jon - No. Pinot Noir is a good choice. You could use a decent Malbec, have used that in the past and it's really good. Look at the back for the main flavor profiles exhibited in the wine and pair it as best as you can with chicken. Less floraly and more fruit. It will pair well.
Ho Jon - No. Pinot Noir is a good choice. You could use a decent Malbec, have used that in the past and it's really good. Look at the back for the main flavor profiles exhibited in the wine and pair it as best as you can with chicken. Less floraly and more fruit. It will pair well.
Welcome to good food.
pairing starts from the body of the wine first and foremost. you can go on to look at flavors and aromas, but generally, you want heavier wines with heavier foods. you would never drink malbec with sushi as the wine will overpower such delicate flavors which is why most sushi restaurants have so few reds on the menu.
in the case of coq du vine, though, the dish is traditionally made with burgundy which is predominantly pinot noir.
Ho Jon - No. Pinot Noir is a good choice. You could use a decent Malbec, have used that in the past and it's really good. Look at the back for the main flavor profiles exhibited in the wine and pair it as best as you can with chicken. Less floraly and more fruit. It will pair well.
Welcome to good food.
pairing starts from the body of the wine first and foremost. you can go on to look at flavors and aromas, but generally, you want heavier wines with heavier foods. you would never drink malbec with sushi as the wine will overpower such delicate flavors which is why most sushi restaurants have so few reds on the menu.
in the case of coq du vine, though, the dish is traditionally made with burgundy which is predominantly pinot noir.
Who the fuck is talking about sushi? This is a thread about a chicken dish cooked in red wine. I’m not claiming to be a sommelier. Using the system that I typed will work for this dish, I’ve tried it. If you ever see me trying to pair using that system with sushi, by all means, give me shit until I quit this place, otherwise, kindly STFU.
Ho Jon - No. Pinot Noir is a good choice. You could use a decent Malbec, have used that in the past and it's really good. Look at the back for the main flavor profiles exhibited in the wine and pair it as best as you can with chicken. Less floraly and more fruit. It will pair well.
A while back, I had to learn the basics of web design for work. I made a mock site for practice, but I actually use the recipe section quite often. Here is the French section if you want to keep going that route. It's by far my favorite cuisine personally. If you like coq au vin, I'd give boeuf bourguignon a shot.
Ho Jon - No. Pinot Noir is a good choice. You could use a decent Malbec, have used that in the past and it's really good. Look at the back for the main flavor profiles exhibited in the wine and pair it as best as you can with chicken. Less floraly and more fruit. It will pair well.
Welcome to good food.
pairing starts from the body of the wine first and foremost. you can go on to look at flavors and aromas, but generally, you want heavier wines with heavier foods. you would never drink malbec with sushi as the wine will overpower such delicate flavors which is why most sushi restaurants have so few reds on the menu.
in the case of coq du vine, though, the dish is traditionally made with burgundy which is predominantly pinot noir.
Who the fuck is talking about sushi? This is a thread about a chicken dish cooked in red wine. I’m not claiming to be a sommelier. Using the system that I typed will work for this dish, I’ve tried it. If you ever see me trying to pair using that system with sushi, by all means, give me shit until I quit this place, otherwise, kindly STFU.
I was using sushi as an example to demonstrate that pairing is first and foremost based on the weight, ie. viscosity or body, of wine.
Traditionally, Coq au vin is made with wines from Burgundy (which are predominantly pinot noirs) or The Rhone (which are predominantly grenache), not malbecs, you philistine.