We made the trip to a friend's farm for some coq au vin which is basically rooster in wine sauce. Now, I realize a rooster might not sound appetizing, but how could anything not taste good after be cooked and soaked in wine for many hours?
Anyway, one of my favorite websites - Beer Sommelier - suggested a Belgian dubbel for this meal. Luckily, someone brought us an Ommegang Abbey Ale a few weeks back for a party. This beer's strong malty flavor was just the right thing to stand up to the rich wine sauce of the coq au vin.
I love a perfect pairing of such flavorful components.
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