Pinot Noir paired with Coq Au Vin (view recipe here...)

Our Marlborough Pinot Noir was recently awarded a Gold Medal at the prestigious 2020 Sydney International Wine Competition.

“A fine dry red that has the fruit intensity and balance to age and develop beautifully in the bottle. Showing ripe plums, ripe cherries and clove spice that will mellow into a bouquet of autumnal leaves and baked berry fruits with time.”  Jennifer Docherty, First Term Panellist SIWC 2020 Competition

embaroged 15.11.19 SIWC Marl PN.png

Recipe from https://sydneywinecomp.com/

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners

Ingredients

  • No. 15-18 Chicken

  • 550mL Pinot Noir

  • 150g Speck

  • 250g Button Mushrooms

  • 8-10 eschallots

  • 30mL brandy

  • 1 Carrot

  • 1 Onion

  • 3 cloves of Garlic

  • 5 Black peppercorns

  • 2 Bay Leaves, Thyme, Tarragon, Parsley stalks, 1 Tbsp butter & 1 Tbsp plain flour – mixed

Method

  1. Cut the chicken into eight pieces.

  2. Make up a stock with chicken backbone, onion, carrot, bay leaves, 5 black peppercorns, and thyme. Strain.In a large saucepan, place the Pinot, 2 bay leaves, thyme, parsley and crushed clove of garlic.

  3. Add stock. Reduce by half.

  4. Dice the speck and cook with some butter and a little oil. Allow the fat to run out of the speck and then add the peeled eschallots. Allow to colour.

  5. Add seasoned chicken pieces (salt and pepper) -try skin side down until coloured and turn, add brandy and flame. Pour in the wine stock, mix a fresh bouquet garni and garlic.

  6. Cover and cook until tender. Meanwhile cook the mushrooms in butter with salt and pepper and one crushed garlic cover.

  7. When the chicken is cooked, strain off the sauce and thicken with the butter/flour mix. Add the chicken, eschallots, mushrooms and serve.

AwardsJo GloverSydney International Wine Competition, Pinot Noir