Finest Wine And Veal Pairings, Part I
It can really be worthwhile to spend some extra time, and perhaps some extra money to match your wine and your special dish. Blanquette de Veau consists of veal meat (shoulder, breast) and aromatic vegetables (onion, celery, carrot ) that are simmered for a long time in water or stock. The vegetables may then be discarded and the cooking liquid is thickened and enriched with flour, butter, cream and egg yolks. Classic wine pairings for Blanquette de Veau include Chardonnay and Chiroubles, a high-end Beaujolais. You might also consider its cousin, a Morgon Cru Beaujolais.
Breaded veal cutlets were originally imported to Austria from Milan early in the nineteenth century. They are a centerpiece of Viennese cuisine and enjoyed the world over. Our series contains many very versions of this popular dish, each with its own wine suggestions. The classic wine pairing for Breaded veal cutlets is Chardonnay. If you want my advice try to get one that doesn't taste like a oak plank. You might also go with a Chianti or a Cal-Ital Sangiovese.
Osso Buco originated in Milan, Italy as indicated by its Italian name, Ossobuco alla milanese. It consists of a braised veal shank, traditionally sprinkled with gremolata, a mix of parsley, garlic and lemon peel, and served with risotto alla milanese, a risotto enhanced with saffron threads. Today it is generally made with tomatoes and carrots as well. Make sure to enjoy the bone marrow, an essential component of this great dish. Classic wine pairings for Osso Buco include that top of the line Italian Barolo, a red Bordeau, an Italian Brunello di Montalcino, or a Burgundy. You might also consider a Pinot Noir, a French Chateauneuf-du-Pape or a French Bandol.
Veal Birds are made from thin slices of veal cut from the leg whose bone, skin, and fat have been removed. They are stuffed with meat trimmings and sometimes a slice of salt pork. You really should try them.Zinfandel is the classic wine pairing for Veal Birds. As long as you are at it, you can go with an old vines version. You might also try a French Bordeaux.
A prime Veal Chop is usually served with the bone for additional flavor. They may be prepared in a many different ways, I am particularly partial to grilled veal chops. Classic wine pairings for Veal Chops include Chianti Classico and Pinot Noir. Some other good choices are a Cabernet Sauvignon, an Italian Barbera, or a French Bandol.
About the Author
Over the years Levi Reiss has authored or co-authored ten computer and Internet books, but really prefers drinking fine German wine, along with friends and the right foods. He teaches sundry computer classes at an Ontario French-language community college. Visit his global wine website http://www.theworldwidewine.com with a weekly column reviewing $10 wines and new sections writing about (theory) and tasting (practice) organic and kosher wines.
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