Log In / Join Now

Magazine Archives: Sept. 30, 2006

The World of Food: France: Recipe

Issue: September 30, 2006


Coq au Vin This regional dish from Burgundy exemplifies the French country approach toward cooking—layering ingredients, wrenching every drop of flavor from each one and cooking them in a wine bath for a long time so that they meld together and make their own sauce, resulting in a dish that's more than the sum of its parts.

For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2006.


To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?


Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.


WineRatings+ app: Download now for 300,000+ ratings.