Coq au Riesling
This fairly thick creamy stew is at the very heart of Alsatian cooking. The wine helps to tenderize and flavor the meat and provides the base for the sauce. This is a delicious lighter version of the Coq au vin (red wine) served more commonly in France.
It is served with egg noodles or spaetzle (dumplings) and must be accompanied with the local Riesling wine.
Coq au Riesling Wine Pairing
As the name of the recipe suggests, a dry Riesling makes for the ideal pairing to this dish. When possible, serve the same wine used to cook the coq, otherwise serve a Riesling with a slightly fuller body and good fruit to balance the cream in the sauce. A Pinot Gris will also work quite nicely.