Food and Wine Pairing with veal fillet
Find the best food and wine pairings with veal fillet as ingredients.
The best wines to pair with veal fillet
- 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 veal fillet
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 fillet recipes
- Aiguillette of duck with honey
- Andouillette de troyes with chaource sauce
- Beef tournedos with boursin
- Blanquette of veal in pickle sauce
- Bocconcini (veal rolls with ham and comté)
- Chicken in sauce
- Duck breast with red wine sauce
- Duck with orange
- Flights in the wind à la provençale
- Grandma's veal stew
- Guinea fowl with olives
- Milanese escalope (italy)
- Moroccan style veal brochette
- Moroccan veal tagine from hanane
- Normandy style escalope
- Osso bucco of monkfish
- Pork cheeks with cider and honey
- Pork chops with veal stock sauce
- Potjevleesch (meat in a pot)
- Roast veal orloff
- Roast veal with cider
- Roasted stuffed goose with mushroom sauce
- Sauté of veal with lemon
- Shoulder of lamb stuffed with cognac
- Simple and fragrant roast veal
- Stuffed cabbage (polish recipe from my grandma)
- Stuffed veal breast
- Tajine of calf's foot
- Tournedos rossini with port sauce
- Traditional veal stew
- Tripe with cider and calvados
- Veal shank with lemon
- Veal grenadin with balsamic vinegar and honey
- Veal chop with rosemary
- Veal chops au gratin
- Veal escalope with parma ham and mozzarella
- Veal paupiettes with cider
- Veal paupiettes with forestry sauce
- Veal tagine with carrots and dried apricots
- Veal tagine with potatoes and olives
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