The Village of Beaune
Located in the heart of the Bourgogne region in France, Beaune is a picturesque village steeped in history and renowned for its significance in the world of wine. As the wine capital of Bourgogne, Beaune plays a vital role in the region's winemaking heritage and is home to many prestigious vineyards and renowned wineries. The village is also famous for its annual wine auction, dating back to the 19th century, which attracts wine enthusiasts and collectors from around the globe. With its charming cobblestone streets, historic architecture, and rich viticultural traditions, Beaune continues to captivate visitors with its timeless beauty and lasting contribution to Bourgogne's esteemed winemaking history.
As far as winemaking, Beaune is a significant bastion of Premier Crus. Over 70% of the wine in this Village-level appellation is produced at the 1er Cru level. However, this is less a marking of the prestige of the area’s vineyards, but more a testament to the growth of the city itself. Vineyards at the Village-level were often forsaken in order to build the town’s necessary infastructure.
Coq au Vin
Traditional Coq au Vin Recipe from Julia Child
Ingredients:
1 whole chicken, cut into 8 pieces
3 tablespoons butter
2 tablespoons olive oil
Salt and pepper
1/4 pound bacon, diced
1/2 cup brandy
3 cups red wine
1 cup chicken stock
2 tablespoons tomato paste
2 cloves minced garlic
1/2 teaspoon thyme
1 bay leaf
18-24 pearl onions
1/2 pound mushrooms, quartered
2 tablespoons butter
2 tablespoons flour
Chopped parsley for garnish
Instructions:
Pat chicken pieces dry and season with salt and pepper.
In a large Dutch oven, heat butter and olive oil over medium-high heat. Brown the chicken in batches and transfer to a plate.
In the same pot, add the diced bacon and cook until browned. Return the chicken to the pot.
Pour brandy over the chicken and carefully ignite to flambe. Once the flames subside, add red wine, chicken stock, tomato paste, garlic, thyme, and bay leaf. Bring to a simmer.
Cover and cook on low heat for about 1 hour, or until the chicken is tender.
In a separate skillet, melt 2 tablespoons of butter and sauté the pearl onions and mushrooms until golden brown. Transfer to the pot with the chicken.
In the same skillet, make a roux by melting 2 tablespoons of butter and whisking in flour until lightly browned. Stir into the chicken mixture to thicken the sauce.
Adjust seasoning with salt and pepper to taste.
Serve hot, garnished with chopped parsley.
Note: Coq au Vin is best enjoyed with crusty bread or over buttered noodles.
