Food and Wine Pairing with calf's head
Find the best food and wine pairings with calf's head as ingredients.
The best wines to pair with calf's head
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. BierzoCastille-et-Léon, Spain
- 4. Bolgheri SassicaiaTuscany, Italy
- 5. Bolgheri SuperioreTuscany, Italy
- 6. CaliforniaUnited States
- 7. Castille-et-LéonSpain
- 8. CigalesCastille-et-Léon, Spain
- 9. Colchagua ValleyCentral Valley, Chile
- 10. Corton Grand CruCôte de Beaune, France
- 11. EmpordàCatalogne, Spain
- 12. JumillaMurcie, Spain
- 13. La ClapeLanguedoc-Roussillon, France
- 14. Maremma ToscanaTuscany, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzo, Italy
- 17. OregonUnited States
- 18. Puente AltoCentral Valley, Chile
- 19. RiojaSpain
- 20. Sonoma CountyCalifornia, United States
- 21. StellenboschWestern Cape, South Africa
- 22. TuscanyItaly
- 23. Vin de PaysPays d'Oc, France
- 24. Vosne-RomanéeCôte de Nuits, France
- 25. Walla Walla ValleyWashington, United States
Wines that pair with calf's head
About Veal
Widely consumed in France and Italy, veal is tender and has a delicate flavour. Veal can be prepared as a roast, blanquette, stir-fry, sauce or cutlet depending on the cut. Veal is an essential ingredient in many traditional dishes, such as blanquette de veau in France and osso buco in Italy. Choose farm-raised meat with a red label or a farm product. Veal meat can be eaten cooked, but raw versions are also available, such as carpaccios. Please take it out of the refrigerator at least 30 minutes before cooking. Veal can be cooked quickly or slowly. Cutlets, tenderloin, prime rib and grenadine are the best choices for grilling or pan-frying.
Recipes and food and wine pairings with calf's head recipes
- Adapted vietnamese fondue
- Alsatian fondue
- Ardéchoise fly
- Bites of cheese
- Caramelized lamb mice
- Chicken and gnocchi with pesto and cream
- Cocotte chicken roulades
- Escargots à la bordelaise
- Express veal stew in a pressure cooker
- Filet mignon with port wine
- Filet mignon with prunes and white wine
- Florentine cutlets
- Lisbon veal sauté
- Normandy style escalope
- Oven-baked veal cutlets
- Paupiettes of veal
- Roast pork with onions and honey
- Roast pork with veal stock sauce
- Roast veal grand-mère madou
- Roast veal with black olives
- Roast veal with milk and rosemary
- Roast veal with mustard cream
- Sauté of pork with carrots and potatoes
- Sauté of veal and vegetable garden
- Sauté of veal with carrots
- Simple and fragrant roast veal
- Sot- l- leaves
- Stuffed red mullet ballotines
- Tanjia
- Tunisian pasta
- Turkey ballotine
- Veal involtini
- Veal chop with mushrooms
- Veal cutlets stuffed with gouda cheese and cured ham
- Veal medallions with sauternes
- Very soft beef bourguignon
- Vitello tonnato
- White wine fondue
- Wiener schnitzel or viennese schnitzel
- Flank steak with shallots in red wine sauce
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