Coq au Riesling is a classic dish from Alsace that differs significantly from Burgundy’s coq au vin. This variation utilizes a white wine known for its acidity, along with the addition of crème fraîche, making it distinctly unique. Various recipes highlight the differences, with some omitting traditional ingredients like lardons and mushrooms in favor of cooking the chicken flambeed in Cognac before incorporating Riesling.
The exact origins of coq au Riesling are unclear, but it likely developed alongside coq au vin as both dishes were designed to tenderize tough old birds by slow cooking in wine. Historically, both dishes were commonplace in homes and restaurants alike.
Over the years, however, the focus has shifted primarily to chicken rather than traditional cockerel, though sourcing a flavorful, organic, or pasture-raised chicken is still important for the dish’s success. Essential ingredients include dry Riesling, heavy cream, shallots, and homemade chicken stock, with many recipes also calling for mushrooms, lardons, garlic, thyme, and parsley. Traditionally, the dish is served with Spätzle, a type of egg noodle.
When it comes to wine pairings, Alsace Riesling is the ideal match. However, the specific type of Riesling should cater to the dish’s variances, as different recipes may shift the balance between wine, stock, and cream. The result is a rich, umami-accented sauce that can be complemented beautifully by a Riesling Grand Cru.
Among the notable producers for pairing are Albert Boxler and Domaine Weinbach, with numerous excellent vintages available from recent years. Other options include Riesling Trocken from Germany, or even old-vine Sémillon or high-quality Chardonnay from cool climates. Chablis, either premier or grand cru, can also provide a suitable balance to the dish.
For more detailed pairing recommendations, visit the World Of Fine Wine.