But then again, I wouldn’t know. I just know it was really great food with some really great people. Sunday night my father attempted (and succeeded at) Julia Child’s recipe on Coq au Vin. We didn’t have an old rooster as some of the old French recipes might call for, but it was still on point. I was a little late for dinner because of work, but don’t you know I made up for it by bringing the wine!
“Les Dames de Huguettes” Bourgogne – 2009 (Hautes Cotes de Nuits) Domaine Mongeard – Mugneret
This wine gets a little bit of shtick online, but I thought it was really nice. Red Burgundys are really great and I certainly don’t drink them enough. Well, they are usually Pinot Noir, so I drink plenty of those, but not many from France. They are seen as too light, not having enough fruit, not having enough tannin or not having enough structure in general. Sometimes, if it quacks like a duck…. They aren’t trying to be anything else. I take Burgundys for what they are – elegant. I got this one at the Wine Merchant in Cary.
With this one in particular, the nose smelled like a dark red, full of dark fruits. There was no astringent smell at all, only freshness. The color was amazingly bright ruby red and on the palate bright fruit of cherry to match its color. The wine was soft, but with the exact flavor that I wanted with the meal (My dad had already told me he would be using an Oregon Pinot Noir in the Coq au vin). I knew I needed something to match. Though they are completely different styles of Pinot Noir, it worked because the sauce was light enough to hang on with the French Burgundy. The smells and tastes lingered together and didn’t overpower one another.
The Coq au vin came out beautifully, even though it had to be reheated! The chicken was tender, the onions were cooked perfectly and the mushrooms full of richness. And the sauce! Light carmel colored liquid gold – I love that the sauce wasn’t too rich or too overbearing like gravy can sometimes be. It dripped with lusciousness without causing that over-full feeling and soaked the rice under the chicken nicely. Add bread and butter and I couldn’t help but to eat as slowly as possible to savour every bite. It’s fun how some of these French recipes become an accomplishment, you have to try them out!
It’s at these times that we feel like we can really go travel anywhere. Sure, we weren’t in France, but we were acting French. French peasant food with array of fresh breads, cheese and salads, beautiful red Burgundy and a table of friends. At once, we are transported to a new culture and loving every minute of it.
A bien tôt! Salut!