Coq au Vin
braised • wine sauce • comfort food
Also known as: burgundy braised chicken
About the Dish
Coq au Vin is a french braised that leans on braised, wine sauce, comfort food. We look for bottles that respect the texture and seasoning without drowning the dish.
Our goal: keep the braised feel intact while adding lift from Langhe Barolo.
Top Pour: Langhe Barolo
Nebbiolo's tannin and acid frame braised chicken, mushrooms, and lardon richness.
Body: fullAcidity: mediumTannin: highSweetness: dry
Why it works
- High tannin and acid match slow-cooked meats and mushrooms.
- Nebbiolo's florals complement herb-driven sauces without adding weight.
Signature aromas
tardried rosesour cherry
Pairing Playbook
- High tannin and acid match slow-cooked meats and mushrooms.
- Nebbiolo's florals complement herb-driven sauces without adding weight.
- Avoid: sweet reds, tropical sauvignon blanc.
Solid Alternates
Chianti — Body: mediumChianti — Acidity: highChianti — Tannin: mediumChianti — Sweetness: dryWillamette — Body: lightWillamette — Acidity: mediumWillamette — Tannin: lowWillamette — Sweetness: dry
FAQ
- What wine pairs best with Coq au Vin?
- Langhe Barolo is our first pour because Nebbiolo's tannin and acid frame braised chicken, mushrooms, and lardon richness..
- Are there budget-friendly alternatives for Coq au Vin?
- If Langhe Barolo is out of reach, grab Chianti Classico—it shares the same structure and keeps the food in focus.
- Which wines should I avoid with Coq au Vin?
- Skip styles like sweet reds, tropical sauvignon blanc—they fight the seasoning or overwhelm the dish.
- What if I want a non-alcoholic pairing for Coq au Vin?
- Try sparkling water with a citrus twist, chilled oolong tea, or verjus spritzes—they mirror acidity without the alcohol.
Skip These Bottles
sweet redstropical sauvignon blanc
Explore Related Styles
These bottles share structural traits with Langhe Barolo. Great options when the shelf is bare.