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Oct 11, 2013 09:07 AM

Your preferred Burgundy brand for Coq Au Vin? Also where can I get a rooster?

Hi all,

Now that winter is approaching, I want to make beef bourguignon and coq au vin. Although there are of course many acceptable red wines I could use, I would like to go with a Burgundy, as that is the tradition (I think).

So, any brand recommendations from those of you that have made these dishes using a Burgandy wine? One friend of mine suggested French Rabbit Pinot Noir, but I'm not sure if that brand is available here.

Also, if possible I would like to use an actual rooster carcass for the coq au vin. Any sources for this would also be greatly appreciated.


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  1. Any red wine that you like to drink with will work. I usually use a Syrah vs Pinot or Burgundy. You mean a live chicken before they butcher and clean it for you? If this is what you are looking for, there are several places in OC and SGV that you can find this.

    1 Reply
    1. re: KTLA

      Cool, didn't know I could get one that fresh. Thinking about it, though, that's probably my best option, since there might not be a big enough demand for rooster to justify keeping them in stock like regular chicken. Thanks!

      I'd still like to stick with a Burgundy, though, so if anyone has a particular brand they like for cooking...

    2. Peking Poultry and Superior Poultry are both in Chinatown and offer live chickens that they will kill and dress for you.

      Considering that Burgundy is pinot noir, I think a California Pinot Noir would be your best value. But if you insist on Burgundy, probably a Louis Jadot would be a reasonable choice.

      3 Replies
        1. re: Bob Brooks

          +1 on Peking & Superior. Good ideas and the rooster or black chicken is good for coq au vin.

          My only caution on Cali reds for cooking is the sometimes strong influence of oak can malaffect the flavor of your dish, especially BB (had a long conversation with Faith Willinger about this). Jadot or old world pinot is probably a better choice, especially because many Cali pinots often are not all pinot.

          1. re: revets2

            Thank you! I'm glad my instincts were right about sticking with a traditional French Burgundy the first time attempting these dishes. I'll trust you and Bob Brooks and go with the Jadot.

        2. Thanks everyone! Now that I know where to get the rooster, the mods have suggested I ask my Burgundy question here:

          Thanks again :)

          2 Replies
          1. re: elcoyoteloco

            That's very weird that the Mods suggested you post on the Home Cooking board instead of asking on the Wine board for specific wines.

            French Rabbit Pinot Noir is pretty widely distributed, and you can usually find it at Cost Plus Imports. But while it is French, it is not Burgundy.

            1. re: Melanie Wong

              I think it makes sense - since it's about cooking with wine, not drinking it or pairing it.

            1. You might also consider a Beaujolais, which is technically within Burgundy (it's the southernmost appelation). These are from the Gamay grape as opposed to the Pinot Noir. Nice fruity wines without a lot of oak. If it were me I wouldn't use a Beaujolais Nouveau, rather a Beaujolais Villages. This level of wine should be quite nice for your use and very reasonably priced compared with a Burgundy from the regions to the north.