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.
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