Running out of inspiration to impress your guests? Do you have some wine left over from the day before and don't know what to do with it? Discover our best recipes made with wine now.
Beef Bourguignon
This traditional dish from the Burgundy region takes its name from two Burgundian specialties: wine and beef. Indeed, Burgundy was traditionally known and renowned for its cattle breeding, particularly Charolais cattle.
Ingredients: 1 kg of beef, 2 carrots, 200 g of bacon lardons, 2 large onions, 1 clove of garlic, 1 bouquet garni, 250 g of button mushrooms, 50 cl of red wine, 50 g of butter, 20 grams of flour, salt and pepper.
The recipe: Chop the onions and garlic. In a casserole dish, brown the meat and lardons in the butter. Then add the onions, garlic, mushrooms and sprinkle with flour. Stir and leave to brown gently. Then pour in the red wine, which should cover the meat. Season with salt and pepper, and add the bouquet garni. Simmer for 1 hour over low heat. Serve with homemade mashed potatoes or tagliatelle.
Coq au Vin
Coq au vin is an iconic dish of French cuisine. A variation of beef bourguignon, it is notably part of Burgundian, Franche-Comté, Auvergne, Alsatian, Bressan and Champagne cuisine.
A Gallo-Roman and Auvergne myth associated with the history of coq au vin de Chanturgue relates that Vercingetorix, chief of the Arvernian tribe in Auvergne, sent a Gallic rooster, symbolizing the combativeness, aggression and bravery of Gallic warriors, to his besieger, the Roman emperor Julius Caesar, during the siege of Gergovia in 52 BC, during the Gallic Wars, to taunt him. In turn, Julius Caesar taunted him by inviting him to a cena (dinner), where he had the rooster served stewed in wine. The following summer, Vercingetorix and his warriors suffered a crushing and humiliating defeat against Julius Caesar and his Roman legionnaires at Alesia.
Ingredients: 1 rooster cut into pieces, 1 liter of red wine, 2 carrots, 1 celery stalk, 2 cloves of garlic, 1 large onion, 200 g of bacon lardons, 2-3 tablespoons of olive oil, 200 g of button mushrooms, a bouquet garni, salt, pepper and 5 cl of cognac.
The recipe: Marinate the rooster with the liter of wine, oil, pepper, bouquet garni and garlic. It is recommended to marinate the rooster for at least 10 hours. In a casserole dish, sauté the onions, garlic, carrots, celery and lardons in the oil until golden. Then add the pieces of rooster and brown them as well. Add the cognac and flambé. Finally, add the red wine, bouquet garni and garlic, and simmer gently for one hour. Then sauté the mushrooms in a frying pan and add them to the casserole dish. Serve with small potatoes or rice.
Savoyard Fondue
Savoyard fondue is the traditional dish of the Savoy region. With the rise of Alpine tourism and winter sports holidays, fondue has become a classic of French cuisine.
Ingredients: 400 g of Beaufort, 400 g of Comté, 400 g of Swiss or Savoy Emmental, 1 clove of garlic, 30 cl of dry white wine from Savoy, 2 cl of Kirsch, salt, pepper and 500 g of country bread.
The recipe: Start by cutting the cheeses into cubes and removing the rind. Cut the garlic in half and rub it around the inside of the fondue pot. Pour in the white wine and heat it gently until it foams. Then add the cheeses and melt them, stirring until you obtain a smooth mixture. Season with salt and pepper and add the Kirsch. Cut the country bread into cubes. Place the fondue pot on a small spirit burner and all that's left to do is enjoy!
Domaine du Goût's little tip: at the end of your fondue, if you don't have enough cheese left, crack an egg into the pot and stir - it's delicious!
Poached Pears in Wine
Poire au vin, or Beaujolais pear, is a traditional specialty of the Beaujolais wine region. It is traditionally served warm.
Ingredients: 6 pears, 50 cl of red wine, 300 g of sugar, 1 teaspoon of cinnamon and 1 lemon.
The recipe: Boil the wine with the sugar, cinnamon and lemon juice. Then add the peeled pears and cook over low heat for 20 minutes. Leave the pears to cool in the wine syrup. Drain and serve warm.
Bresse Chicken with Yellow Wine and Morels
Bresse capon with morels is a traditional festive recipe from Franche-Comté and Bressan cuisine.
This dish can be found in the gastronomy of Ain, as well as in Lyonnaise and Burgundian cuisine. It also appears on the menus of many Michelin-starred restaurants listed in the Michelin Guide, such as Georges Blanc and Paul Bocuse.
Ingredients: 1 Bresse chicken, 30 cl of yellow wine, 50 cl of crème fraîche, 20 g of butter, 400 g of fresh morels, salt and pepper.
The recipe: Cut the chicken into 4 pieces. Season the pieces with salt and pepper, place them in a sauté pan and brown them in the butter. Once the pieces are lightly browned, add the morels and sweat them with the chicken. Deglaze with the yellow wine. Cover and cook everything for a few minutes. Add the crème fraîche and simmer for 30 minutes. Once cooked, pour a drop of yellow wine over the chicken when serving. A few crisp green beans will perfectly refresh this very rich dish.
