Sorry, I couldn’t resist the title.
Our blog’s name “Hand to Mouth”, has meant that occasionally (actually, quite often) we see people who used … interesting search terms to arrive at our site (let your imaginations run wild). We joke that the modern era of attention deficit disorder renders them easily distracted in their search for smut; in other words, the lure of cilantro lime-hummus diverts them from their path.
But back to food – I’m going to make coq au vin this weekend, but I never know exactly what kind of wine to use. Buy the wrong red, and you get yourself some bright purple chicken. Some say a burgundy, others say côtes du rhône. Nigel Slater advocates using the remnants of red wine leftover in people’s glasses. I actually think this would be really good. Last time I made it I used a nice medium-priced beaujolais (at the advice of Mr. Slater) and was pleased with the results. But the point of this post is to ask, dear readers, what wine do you think I should use? Have you had terrible experiences with any wines?
And also, does serving red wine with coq au vin seem like overkill to anyone but me? And yet – what else should be served?
The first time I made this dish was maybe the second culinary shindig I ever did with N. We were living in Seoul at the time, and our palettes were craving the buttery, dry wine- and thyme-laden taste of French food. It’s a nice memory. I also like to say I once got lucky when I cooked this dish for a boy – but perhaps that’s an entirely different entry altogether.
Anyways, I usually use a variation of this recipe. Do let me know your thoughts!