Red or White in Trowbridge has a gourmet restaurant where you can enjoy wines from their well-stocked wine cellar.

Customers only pay retail prices, plus a £2.50 corkage fee, so you can enjoy a fine wine with your meal at a fraction of the usual cost.

The menu changes monthly and ranges from a full la carte menu to a light-bites lunch option.

When you're cooking at home, wine is an excellent ingredient to add flavour to sauces and stews.

Use an ice-cube tray to freeze tiny amounts of wine, then just pop the wine out when you need some for a recipe.

Try a classic dish like Coq Au Vin, left. It's simple to prepare but looks impressive and is a fun dinner party course.

Try it with something basic like mashed potatoes with herbs or a grain such as quinoa. And don't forget to enjoy it with a good bottle of wine or two.

Coq au vin

  • Ingredients

8 joints free range chicken, on the bone and skin removed

150g peeled shallots

5 cloves of garlic, crushed

25g butter

sprig of fresh thyme or a good pinch of dried

150g streaky bacon, cut thickly

350g button mushrooms

500ml good red wine

500ml chicken stock

2 tbsp balsamic vinegar

small bunch flatleaf parsley, chopped

salt and black pepper

  • Method

1. Heat a casserole dish, add butter, shallots and garlic. Cook until brown. Add the bacon and thyme and cook for 2-3 minutes.

2. Add mushrooms, turn up heat and add red wine,stock and vinegar. Add the chicken, bring the sauce to the boil and simmer for 25 minutes or until cooked through.

3.Add the parsley and butter. Season and serve with salad, mashed potatoes or bread.