Coq au Vin à la Julia Child and Savigny-Lès Beaune Pinot Noir

Since the publication of “Mastering the Art of French Cooking,” Julia Child has inspired generations of American cooks. Julia Child, along with a handful of other culinary greats, is responsible for changing the food culture in America. Before “Mastering the Art of French Cooking,” cooking and eating in America was driven more by necessity and less out of pleasure. Not only did Julia make cooking fun and accessible, but mistakes were allowed, and nobody had to know.

I am a long-time fan of Julia Child, with a library of her cookbooks and a treasured photo of when I met her to prove it. Julia inspired me to be a fearless and joyful cook. She influenced my interest and love of wine when she, along with Robert Mondavi and Richard Graff, established The American Institute of Wine & Food “to advance the understanding, appreciation, and quality of wine and food.”

This month the French Winophiles are celebrating Julia Child by cooking one of her recipes and pairing it with wine. Join our “Julia Child and the Winophiles Pair Wine & Food” Twitter chat on Saturday, October 16th at 11:00 AM ET (use hashtag #winophiles to join the conversation). See what else the Winophiles cooked up and their wine pairings at the end of this post.

Coq au Vin à la Julia Child

I chose the classic Julia Child recipe Coq au Vin from her first cookbook published in 1961, Mastering the Art of French Cooking, Volume One. I used to think the recipes looked long and intimating. Now they appear clear and well organized; she was way ahead of her time!

Coq au Vin is a French classic, and Julia, along with her co-authors, created all the recipes in Mastering the Art of French Cooking with ingredients that even in 1961 you could find at the grocery store. The steps are clear, simple, and straightforward. Like with any recipe, always read it through before you start cooking. I found the most time-consuming step was peeling the small white onions. (Note; the braised onions and sautéed mushrooms are two separate recipes within the Coq au Vin recipe, plan accordingly).

So is this recipe worth the extra time and effort, YES! The flavors are out of this world. Per Julia, you can make this dish the day before and reheat it, making it the perfect weekend meal or entertaining entrée. In France, the dish is usually accompanied by parsley potatoes and buttered green peas. I served it with mashed potatoes and a simple green salad.

You can find the recipe for Julia Child’s Coq au Vin in “Mastering the Art of French Cooking” or here at Food Network.

Coq au Vin Wine Pairing

2019 Domaine Pierre Guillemot Savigny-lès-Beaune Aux Serpentières Premier Cru
13% abv | $60.00 SRP | 100% Pinot Noir

Medium ruby in color. Aromas of cherries, red berries, spices, dried herbs and flowers. On the palate, medium(+) body, tannins, and acidity. Flavor notes of cherries, wild strawberries, cinnamon, and allspice. The wine is elegant and well- balanced, with a lingering finish of earthiness and minerality.

Coq au Vin is a traditional Bourgogne dish. Pairing the Coq au Vin with a Pinot Noir from Bourgogne follows the “if it grows together, it goes together” wine pairing advice. The rich, complex flavors of the dish make a beautiful match with the earthy, spicy, and good acidity in the wine. This is a pairing where both the food and wine elevate each other.

Julia Child’s wine pairing suggestions for her Coq au Vin are a “young, full-bodied red Burgundy, Beaujolais, or Côtes du Rhône.

Cheers to Julia for inspiring Americans to get into the kitchen and enjoy the world of food and wine!

More Julia Child and the French Winophiles Food and Wine Pairings ~

• Host Cindy Rynning of Grape Experiences is recreating Julia’s first meal in France with Dîner Ce Soir: Sole Meuniere à la Julia Child and La Perrière Blanc Fumé de Pouilly 2018.
• Wendy Klik of A Day in the Life on the Farm tempts with Supremes de Volaille a l’Ecossaise and a Chardonnay from Burgundy.
• Terri Steffes of Our Good Life pairs A Julia Child Omelet and Meyer-Fonne Riesling.
• Jane Niemeyer of Always Ravenous presents Coq au Vin à la Julia Child and Savigny-Lès Beaune Pinot Noir.
• Nicole Hudson of Somm’s Table surprises with Julia’s Rôti de Porc Poêlé and Couvent des Thorins Moulin-à-Vent.
• Gwendolyn Alley of Wine Predator entices with Julia Child’s Braised Short Ribs with a Bordeaux Petit Verdot.
• Camilla Mann of Culinary Adventures with Camilla embraces La Vie en Rose with Pink Apples and Pink Bubbles: Tarte Tatin + JCB No. 69 Brut Rosé Crémant de Bourgogne.