Food and Wine Pairing with small veal bones
Find the best food and wine pairings with small veal bones as ingredients.
The best wines to pair with small veal bones
- 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 small veal bones
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 small veal bones recipes
- Bacon and mushroom tagliatelle
- Belle maman portuguese pasta
- Bites of cheese
- Braised veal heart with carrots
- Chicken and gnocchi with pesto and cream
- Chicken in sauce
- Cordon bleu with veal and cured ham
- Duck breast with red fruits
- Gigolette of rabbit
- Milanese osso buco
- Milanese escalope (italy)
- Osso bucco milanese
- Osso bucco of monkfish
- Pig's feet sainte-menehould
- Pork shank stew
- Pork tenderloin with chorizo and peppers
- Provencal veal tendrons
- Roast pork with figs and white port sauce
- Roast veal in the oven
- Roast veal orloff
- Roast veal with black olives
- Roast veal with cider
- Sauté of veal with carrots
- Sliced endives with ham
- Small stuffed provençal dishes
- Stuffed quails
- Tripe with cider and calvados
- Veal blanquette burger
- Veal grenadin with balsamic vinegar and honey
- Veal curry
- Veal liver in vinegar
- Veal paupiettes with beer
- Veal paupiettes with onions and tomatoes
- Veal paupiettes with white wine
- Veal roast casserole with mushrooms
- Veal tagine with carrots and dried apricots
- Veal tagine with preserved lemons and saffron
- Venison bourguignon
- Vienna cutlets
- Calf's head with sauce ravigote
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