The article discusses the significance of wine in French cooking, specifically highlighting the dish coq au vin, where chicken is braised in red wine. This traditional cooking method, particularly from Burgundy, tenderizes the meat while creating a richly flavored sauce. The process involves browning the chicken to develop a foundation of flavor before simmering with wine and other ingredients. Variations exist across France, showcasing local wines and interpreting the classic dish's essence.
"Where would French cuisine be without wine? It's as important in the pot as in the glass, serving as a base for myriad stews and braises."
"In a traditional coq au vin from Burgundy, wine is used both to tenderize the chicken and to imbue the meat with its heady flavor."
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