# Coq Au Vin

Page: https://stenobird.com/podcast/sauced-7639132/coq-au-vin
Text version: https://stenobird.com/podcast/sauced-7639132/coq-au-vin.md
Podcast: [Sauced](https://stenobird.com/podcast/sauced-7639132)
Published: 2026-01-29T09:00:00+00:00
Episode link: https://www.saucedpodcast.com/episodes/coq-au-vin
Audio file: https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/9086c6ed-6181-4b64-b2c9-afb9d8a5282f.mp3
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JSON: https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/coq-au-vin
Duration seconds: 4320

## Resource

Coq au vin — rooster in wine — is one of those dishes that sounds fancy but started as peasant cooking. A tough old bird, past its prime, slow-braised until tender in wine with bacon, mushrooms, and pearl onions. This week, we trace the dish from Julius Caesar's alleged power play against a Gallic chief to Julia Child's 1961 cookbook that made it a global sensation. We debate whether the "vin" must be red (spoiler: there are regional riffs with Riesling, yellow wine, even Champagne), explore why marinating overnight is non-negotiable, and talk through the butchery if you're breaking down a whole bird. The cocktail: The Queen of Cocktails — a Mezcal Pechuga highball inspired by the surprising connection between cock ale, the cocktail's etymology, and pechuga's ceremonial distillation. It's a story you'll want to hear. Premium subscribers get the full recipe card with quantities, techniques, and the cocktail specs. Head to saucedpodcast.com to sign up. Follow us on Instagram: @sauced.pod Thanks to all of this week's partners: El Acabo Raicilla: https://pkgdgroup.com/#our_brands Underberg: https://underbergamerica.com/

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## Transcript

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