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Rating: 5/5
A coq au vin comprised of browned chicken (obviously) slow roasted over red potatoes, shallots, celery, carrots, leeks, with thyme, salt/pepper in a sultry shallow bath of broth and Burgundian white wine. Juices were reduced with some butter for sauce.
Wine: Oliver Leflaive Bourgogne Blanc “Les Setilles” 2009
Notes:
Quick review: If it is white and from Burgundy, it’s a good bet that it’s Chardonnay. This particular one had a bit of oak, but nothing offsetting and it melded beautifully with the food. Providing some zip where there was a little fat, and providing some body, where the dish lay a little flat. This is one of those solid pairings that just hits home with me every time. You may not enjoy this sort of thing if you’re not the sort who enjoys delicious food and wine together, but if you come across a rainy and cool day this summer, give this a try. It will soothe your soul. If you instagram your experience, that may soothe your soul too, but I just got an ok picture of the wine bottle out of it.
Aaron Berdofe's Wine and Food Experience 