Coq au Vin wine for non-drinkers?

I don’t drink wine, but cook with white all the time. We are hosting a French dinner and have always wanted to try Coq au Vin and this seems like the perfect opportunity.

I’ve already read a lot about other people’s recommendations posts on wines to use. I’m going with the Julia Child’s recipe that recommends “full-bodied red wine, such as Cotes du Rhone, Malbec, Syrah or Pinot Noir.” With all that said, out of the options I’m most considering, which one would add the most fruitiness and be the least wine-y (if that is a thing)? I’m looking for a delicious, almost too rich sauce that isn’t going to be too strong in wine flavor but impart great fruity notes. Should I look at a more medium body wine? Any recommendations are useful. And when I say I don’t drink wine, I mean I don’t drink alcohol- fundamentally that is why I’m posting this- because I haven’t seen anyone already answer this question like it before. What are some of the differences I could expect cooking with the differences? I can get help at the liquor store to find it- if I know what I’m looking to get. Thanks in advance!

For those interested, here is the recipe

I don’t drink wine, but cook with white all the time. We are hosting a French dinner and have always wanted to try Coq au Vin and this seems like the perfect opportunity.

I’ve already read a lot about other people’s recommendations posts on wines to use. I’m going with the Julia Child’s recipe that recommends “full-bodied red wine, such as Cotes du Rhone, Malbec, Syrah or Pinot Noir.” With all that said, out of the options I’m most considering, which one would add the most fruitiness and be the least wine-y (if that is a thing)? I’m looking for a delicious, almost too rich sauce that isn’t going to be too strong in wine flavor but impart great fruity notes. Should I look at a more medium body wine? Any recommendations are useful. And when I say I don’t drink wine, I mean I don’t drink alcohol- fundamentally that is why I’m posting this- because I haven’t seen anyone already answer this question like it before. If you can even tell me some of the differences you’ve noticed between cooking with the different kinds, that is incredibly helpful. I can get help at the liquor store to find it- if I know what I’m looking to get. Thanks in advance!

Here is the recipe.