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.
Updated 1 year ago | 33
Updated 2 years ago | 8
Updated 2 years ago | 23
Updated 6 months ago | 2
Updated 21 days ago | 0