Lesson #8 : Coq au Shiraz

A Shiraz will tarry on your tongue—even after your palate has been cleansed with water.

The only coq au vin recipe I’d known was the one so dearly hailed by Julia Child. Its origins begin in Bourgogne, and its base ingredient: a swig (or three) of Burgundy.

I buy a $5 bottle of Australian Shiraz.
First notes: chocolate, cherry, and coconut.
Second notes: vanilla, berry, and spice. It is like the pain d’épices of wine—which is as close as a wine which is not Burgundy can get to a bottle of full-bodied Burgundy.

             My heart bleeds like wine,
             although I never drink it,
             dripping blithely;
             the slow-cooked chicken
             under a smoky oven
             drunk-tender with
             pearl onions.

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