Coq au Vin, magnifique!
Coq au vin (French: "rooster in wine") is a fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are considered the best because they contain a lot of connective tissue, which makes for a richer broth. Be sure to cook the rooster in the wine you are serving.
In addition to the wines mentioned in our food pairing table you might consider a Zinfandel, a Cabernet Sauvignon, or a Beaujolais Cru.