The right food and wine pairings make flavors sing. After taking the time to prepare a delicious dinner, you want to showcase your creation in the best way possible. We love pinot noir for its versatility and ability to pair well with many dishes, including this coq au vin.
La Crema winemaker, Elizabeth Grant-Douglas, says that the great thing about pinot noir is that it pleases a lot of palates because it has bright acidity and silky tannins. Since it offers a lovely balance of red fruit flavors and spice, it's a favorite for many meals. She recommends pairing pinot noir with roasted chicken, pork, salmon, root vegetables and light pastas. See, we told you it was versatile!
From La Crema Culinary Team: Coq au vin is a classic French peasant dish traditionally prepared with rooster. In this version, we use chicken legs, which are not only easier to find but also require a fraction of the cooking time. The earthiness of the stew pairs perfectly with our Sonoma Coast Pinot Noir. This is a great dish for a cold winter's night, and, while the preparation might seem a little daunting at first, the end result is well worth the effort! When serving, you can either remove the chicken from the bone (as pictured) or serve the entire leg.
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