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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.

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