Food and Wine Pairing with veal quenelles
Find the best food and wine pairings with veal quenelles as ingredients.
The best wines to pair with veal quenelles
- 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 quenelles
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 quenelles recipes
- Axoa from espelette ( 22nd meeting )
- Beef mironton
- Beef à la mode (braised)
- Blanquette of veal in the old way (self-cooker)
- Calf sweetbread with mushrooms
- Chicken and gnocchi with pesto and cream
- Chicken breast with curry and mushrooms
- Festive chinese fondue
- Gigolette of rabbit
- Grandma's veal stew
- Milanese osso buco
- Old-fashioned pork roll
- Osso-bucco with asian flavours, funambuline style
- Oxtail confit in red wine
- Paupiettes in a casserole with cream
- Paupiettes of veal
- Piccata with cheese
- Pig's feet sainte-menehould
- Pork tenderloin with chorizo and peppers
- Roast veal in the oven
- Roast veal orloff with mushrooms
- Roast veal with mustard cream
- Sauté of veal with corsican style
- Sauté of veal with chorizo
- Shoulder of lamb stuffed with cognac
- Simple veal sauté
- Turkey ballotine
- Veal shank with lemon
- Veal axoa (basque country)
- Veal colombo
- Veal chop normandy style
- Veal chop with mushrooms
- Veal chops marinated in fine herbs
- Veal cutlets au gratin
- Veal escalope with parma ham and mozzarella
- Veal liver in vinegar
- Veal paupiettes with cider
- Veal paupiettes with forestry sauce
- Veal roast, country style
- Surprise mozzarella meatballs
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