Out of ideas to impress your guests? You have some leftover wine from the night before and don’t know what to do with it? Discover without delay our best wine-based cooking recipes.
Boeuf Bourguignon
A traditional dish from the Burgundy region, it takes its name from two Burgundy specialties: wine and beef. Indeed, Burgundy was traditionally known and renowned for its cattle breeding, especially Charolais cows.
Ingredients: 1kg of beef, 2 carrots, 200g of bacon lardons, 2 large onions, 1 clove of garlic, 1 bouquet garni, 250g of button mushrooms, 50cl of red wine, 50g of butter, 20 grams of flour, salt and pepper.
The recipe: Chop the onions and garlic. In a casserole, brown the meat and lardons in the butter. Then add the onions, garlic, mushrooms, and sprinkle with flour. Stir and let brown gently. Then moisten the meat with the red wine, which should cover the meat. Salt, pepper, and add the bouquet garni. Let simmer for 1 hour over low heat. Serve with homemade mashed potatoes or some tagliatelle.
Coq au Vin
Coq au vin is an iconic dish of French cuisine. A variation of boeuf bourguignon, it is notably part of the Burgundy, Franche-Comté, Auvergne, Alsace, Bresse, and Champagne cuisines.
A Gallo-Roman and Auvergne myth linked to the history of coq au vin from Chanturgue tells that Vercingetorix, chief of the Arverni tribe in Auvergne, sent a Gallic rooster, symbol of the combativeness, aggressiveness, 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 served the rooster 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, 200g of bacon lardons, 2-3 tablespoons of olive oil, 200g of button mushrooms, a bouquet garni, salt, pepper, and 5cl 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, sauté the onions, garlic, carrots, celery, and lardons with the oil until browned. Then add the rooster pieces and brown them as well. Add the cognac and flambé. Finally, add the red wine, bouquet garni, and garlic and let simmer gently for one hour. Then sauté the mushrooms in a pan and add them to the casserole. Serve everything with small potatoes or rice.
Fondue Savoyarde
Fondue Savoyarde is the typical dish of the Savoy region. With the rise of Alpine tourism and winter sports holidays, fondue has become a typical dish of French cuisine.
Ingredients: 400g of Beaufort, 400g of Comté, 400g of Swiss or Savoy Emmental, 1 clove of garlic, 30cl of dry white wine from Savoie, 2cl of Kirsch, salt, pepper, 500g of country bread.
The recipe: Start by cutting the cheeses into cubes, removing the rind. Cut the garlic in half and rub the fondue pot thoroughly with it. Pour in the white wine and heat it slightly until it foams. Then add the cheeses and melt them while stirring until you get a smooth mixture. Salt, pepper, and add the Kirsch. Cut the country bread into cubes. Place the fondue pot on a small alcohol burner and you’re ready to enjoy!
The little tip from Domaine du Goût: at the end of your fondue, if you don’t have enough cheese left, break an egg into the pot, stir, it’s delicious!
Pear in Wine
Pear in wine, or Beaujolais pear, is a traditional specialty of the Beaujolais vineyard cuisine. It is traditionally served warm.
Ingredients: 6 pears, 50cl of red wine, 300g of sugar, 1 teaspoon of cinnamon, 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. Let the pears cool in the wine syrup. Drain and serve warm.
Bresse Chicken with Yellow Wine and Morels
Bresse poularde with morels is the traditional festive dish of Franche-Comté and Bresse cuisines.
This dish is found in the gastronomy of Ain, Lyonnaise, and Burgundy cuisine. It also appears on the menu of many starred gourmet restaurants in the Michelin Guide such as Georges Blanc and Paul Bocuse.
Ingredients: 1 Bresse chicken, 30cl of yellow wine, 50cl of fresh cream, 20g of butter, 400g of fresh morels, salt, 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 golden, add the morels and sweat them with the chicken. Deglaze with the yellow wine. Let everything cook for a few minutes with a lid. Add the fresh cream and let simmer for 30 minutes. Once cooked, pour a drop of yellow wine over the chicken when serving. Some crunchy green beans will wonderfully refresh this very rich dish.
