It’s no secret that I love wine. I love it. And I love cooking with it – particularly red wine – not just because it gives me an excuse to drink WHILE I’m cooking but because the flavors are perfect for braised meats and stews. Now that there’s a chill in the air, it’s time to dust off the dutch oven and and get cooking with a simple stew like Coq Au Vin. Though the French have been making this countryside staple for centuries, I figured we better arm ourselves with info from the experts. Josh Boissy, owner of Le Barricou in Brooklyn, explains what makes their Coq Au Vin a signature staple on their menu. But first, Kym Apotas of Blue Angel Wines points us in the right direction when it comes to cooking with the good stuff. Check out the video below, and click here for the Coq Au Vin recipe.