Food and Wine Pairing with veal paupiettes
Find the best food and wine pairings with veal paupiettes as ingredients.
The best wines to pair with veal paupiettes
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. BierzoCastille-et-Léon, Spain
- 4. Bolgheri SassicaiaTuscany, Italy
- 5. Bolgheri SuperioreTuscany, Italy
- 6. Cachapoal ValleyCentral Valley, Chile
- 7. CaliforniaUnited States
- 8. Castille-et-LéonSpain
- 9. CigalesCastille-et-Léon, Spain
- 10. Colchagua ValleyCentral Valley, Chile
- 11. Corton Grand CruBurgundy, France
- 12. Côte de NuitsBurgundy, France
- 13. EmpordàCatalogne, Spain
- 14. Maremma ToscanaTuscany, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzo, Italy
- 17. OregonUnited States
- 18. RiojaSpain
- 19. Sonoma CountyCalifornia, United States
- 20. StellenboschWestern Cape, South Africa
- 21. TuscanyItaly
- 22. Vin de PaysPays d'Oc, France
- 23. Vosne-RomanéeBurgundy, France
- 24. Walla Walla ValleyWashington, United States
Wines that pair with veal paupiettes
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 paupiettes recipes
- Atriaux en sauce
- Bites of cheese
- Capon stuffed with morels
- Cocotte chicken roulades
- Dafina
- Deer stew
- Festive chinese fondue
- Filet mignon with port wine
- Filet mignon with prunes and white wine
- Grenadins of veal with ceps
- Milanese cutlets like in italy
- Milanese escalope (italy)
- Oriental stuffed vegetables
- Osso bucco of veal
- Pork shank stew
- Pork tenderloin with mushroom sauce
- Potjevlesch (northern france)
- Roast veal with caramelized carrots
- Roasted stuffed goose with mushroom sauce
- Sauté of veal with corsican style
- Sauté of veal with lemon
- Sauté of veal with peas
- Sauté of veal with the moulinex cookeo
- Stuffed cutlets
- Stuffed quails
- Stuffed squid in the sétoise sauce
- Tripe in the style of caen
- Veal shank with lemon
- Veal grenadin with balsamic vinegar and honey
- Veal involtini
- Veal breast with new vegetables
- Veal chop normandy style
- Veal chops au gratin
- Veal escalope with parma ham and mozzarella
- Veal roast casserole with mushrooms
- Veal simmered with vegetables
- Vienna cutlets
- Vital tone / vitello tonnato (italy)
- Vitello tonnato
- Veal escalope with marsala