It should be able to cut through the flavor without out-shining it. We recommend a dry and very full-bodied wine, such as Zinfandel.
Veal stew tends to be more difficult to pair with because of all of the different flavors that can be introduced. If we're focusing only on the veal, though, it helps to simplify things. We recommend a full-bodied Pinot Noir , or a medium-bodied Pinot Grigio with a good amount of acidity. These types of wines are typically highly acidic, and the acidity can help stand up to the truckloads of flavor that stew can offer. Sangiovese is an Italian red wine that tends to have notable tannins and relatively low acidity.
The wine works well here, as it offers a degree of crisp fruitiness that brings your dish to a whole new level. Veal shanks and chops deserve a special mention, as these tend to have a richer flavor than veal cutlets. This is even more notable for the meat that is close to the bone. Zinfandel is a powerful choice here. Red zinfandel is known for being fruit-forward and offering bold flavors, despite being considered a light-bodied red wine. The balance of features contrasts well against the gamey flavors of veal shanks.
A merlot, for example, has enough body to complement your meal without going over-the-top. Veal cutlets are often served breaded, partly because this helps to keep them moist the low fat content of veal means that it can easily dry out. Chardonnay can be a good wine to choose here, as it is rich without being overpowering. You could even look for a slightly oaked version, as the oak flavors add another layer to the combination.
As we mentioned earlier, there are plenty of different types of chardonnay to choose from. You could look for another rich white here or even a relatively light red. Veal stew is another popular way to serve veal. It can be a little difficult when it comes to wine pairing, as the dominant flavors in your stew may differ dramatically.
That makes sense, right? Though a clone, it is bolder than Sangiovese with rich chocolate, violet and wood tones and is higher in tannins. Brunello is a less fruity and less sweet option for pairing with veal scallopini. Mallory Ferland has been writing professionally since her start in as an editorial assistant for Idaho-based Premier Publishing. Her writing and photography have appeared in "Idaho Cuisine" magazine, "Spokane Sizzle" and various online publications.
She graduated from Gonzaga University in with Bachelor of Arts degrees in history and French language and now writes, photographs and teaches English in Sao Paulo, Brazil. How to Pair a White Zinfandel. Examples of Dry White Wines. What Wine Goes With Lasagna? Main Course Michel Roux Recipes.
This dish will definitely get your taste buds going Michel Roux Jr's quinoa tartelettes. Credit: Michel Roux Jr.
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