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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.

Thanks!

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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:

          http://chowhound.chow.com/topics/920072

          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.
            http://chowhound.chow.com/boards/34

            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.

              1. I've used Castle Rock Pinot Noir. Around 10 bucks at World Market.

                1. I remember reading somewhere that you shouldn't cook with any wine you wouldn't drink. I would go with your original instinct and choose a village burgundy. There's a world of difference between burgundy and new world pinot noir, it may as well be a different grape. Beaujolais is a bad idea, without further editorial.

                  7 Replies
                  1. re: MarkC

                    Many Beaujolais would be a great wine to cook with as well as quaff while you're cooking. Cru beaujolais, in particular, can be affordable (though prices have risen with it's popularity). We drink a lot of wine along with plenty of 1er cru burgs and we love cru beaujolais. Whenever we order one off a wine list, somms will often comment how pleased they are someone knows these wines.

                    The Marcel Lapierre Raisins Gaulois is available at many a L.A. wine store from $11-$14, reminds me a lot of a village burg (though I like this better) and would be great for the dish.

                    Here's a good Eric Asimov/NYT article on Cru Beaujolais:

                    http://www.nytimes.com/2013/04/10/din...

                     
                      1. re: revets2

                        Thank you, for standing up for Beaujolais !!! :-)

                        I think a lot of wine lovers tend to dismiss them out of hand, probably because of Beaulolais Nouveau, which I agree is mostly to be avoided. But that's not real Beaujolais at all. I love me a good Brouilly, for example. These can be really good, soulful wines.

                        IMO a visit to the area would transform any Beaujolais nay-sayers out there, it's a beautiful place, the wines we tried were delicious and the vintners we met there were so welcoming.

                        1. re: mikester

                          Shhhh! Because of this misconception, they remain quite a bargain.

                          1. re: JAB

                            You're right, JAB. Should get off this board and keep my big mouth shut!!!

                            1. re: revets2

                              I'll provide some balance ;-)

                              Not to say cru beaujolais isn't a good drink, but I'll take a 09 Hudelot Noellat Chambolle Musigny or 08 Bertheau Chambolle Musigny at a mere $20 more.

                      2. i think you need to get your keith floyd on and go with two bottles of gevrey-chambertin.

                        1 Reply
                        1. re: linus

                          Never heard of him, but now that I've read his bio on Wikipedia, I think I need to watch his shows, so thanks!

                          And thanks for the wine rec!

                        2. I have a Cooks Illustrated cookbook which has a detailed discussion of what type of wine to use in beef burgundy, based on the Test Kitchen testing.

                          I can scan and email the article to you if you like, but the summary is:

                          + Use a true Burgundy wine (which can be labeled as Pinot Noir [from the Burgundy region, of course]).
                          + In testing beef burgundy with various Burgundy wines, the cooks were unable to find any true Burgundy wine for less than $12/bottle. They report that $12 Burgundy made an 'outstanding' dish, but that more expensive versions improved it: $30 == 'stellar'.

                          I've only cooked beef burgundy once, using this :

                          http://www.totalwine.com/eng/product/...

                          and I was happy with the result, although I'll add that my friends and I don't consider this particular wine a particularly good one for drinking (vs cooking).

                          I don't have any Julia Child cookbooks, but apparently she recommends alternate wines:

                          http://cooking.stackexchange.com/ques...

                          2 Replies
                          1. re: SimSportPlyr

                            Which book is it? I might already have it...

                          2. You can get a fresh pastured rooster grown in Chino Hills (not live, but alive the day before) at OC Poultry and Rotisserie in Anaheim. $10.50.

                            https://www.facebook.com/ocprmarket