Coq au Vin: A French Classic

Diplomatist caught up with Chef Virender S Datta, Founder & Chairman of the International Institute of Culinary Arts, New Delhi, to talk about the French classic Coq au Vin-a dish where tender chicken meets the richness of red wine. From Cabernet Sauvignon as a bold twist, bacon skins for smoky magic, to cranberry juice as a clever swap, Chef Datta served us delightful insights with a dash of flavour.

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For someone tasting Coq au Vin for the first time, what's the one step in its preparation that truly defines the dish?
Tenderness of the chicken pieces and richness of the Red wine sauce.

The dish is traditionally cooked with Burgundy wine. If you could play matchmaker, which other wine would bring out its hidden character?
Cabernet Sauvignon.