Food and Wine Pairing with veal blanquette
Find the best food and wine pairings with veal blanquette as ingredients.
The best wines to pair with veal blanquette
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. BierzoCastille-et-Léon, Spain
- 4. Bolgheri SuperioreToscane, Italy
- 5. CaliforniaUnited States
- 6. Castille-et-LéonSpain
- 7. CigalesCastille-et-Léon, Spain
- 8. Colchagua ValleyCentral Valley, Chile
- 9. Corton Grand CruBurgundy, France
- 10. Côte de NuitsBurgundy, France
- 11. EmpordàCatalogne, Spain
- 12. JumillaMurcie, Spain
- 13. La ClapeLanguedoc-Roussillon, France
- 14. Maremma ToscanaToscane, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzes, Italy
- 17. OregonUnited States
- 18. Puente AltoCentral Valley, Chile
- 19. RiojaSpain
- 20. Sonoma CountyCalifornia, United States
- 21. StellenboschWestern Cape, South Africa
- 22. ToscaneItaly
- 23. Vosne-RomanéeBurgundy, France
- 24. Walla Walla ValleyWashington, United States
Wines that pair with veal blanquette
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 veal blanquette recipes
- Aiguillette of duck with honey
- Alsatian wine pie
- Atriaux en sauce
- Blanquette of flemish veal
- Blanquette of veal in the old way (self-cooker)
- Bocconcini (veal rolls with ham and comté)
- Chicken bonne femme
- Chicken with rice for cookeo robot
- Duck breast with black figs
- Filet mignon with prunes and white wine
- Grenadins of veal with ceps
- Lamb confit with new potatoes
- Meatballs catalan style
- Orloff roast
- Oven-baked veal cutlets
- Pasta with veal stock sauce
- Paupiettes in a casserole with cream
- Paupiettes of veal
- Porcini sauce
- Pork cheeks with cider and honey
- Pork tenderloin with onions
- Potjevleesch
- Roast veal with chanterelles and cream
- Roast veal with milk and rosemary
- Sauté of doe stroganoff
- Sauté of veal with chorizo
- Sauté of veal with peas
- Sauté of veal with the moulinex cookeo
- Simple and fragrant roast veal
- Sliced endives with ham
- Slow-cooked veal roast
- Veal involtini
- Veal chops au gratin
- Veal cutlets stuffed with gouda cheese and cured ham
- Veal escalope (piccata milanese)
- Veal escalope with parma ham and mozzarella
- Veal roast, country style
- Veal tagine with prunes
- Veal with cream and mushrooms
- Wiener schnitzel or viennese schnitzel
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