Food and Wine Pairing with veal sauté
Find the best food and wine pairings with veal sauté as ingredients.
The best wines to pair with veal sauté
- 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 sauté
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 sauté recipes
- Beef bourguignon with cookéo
- Beef colombo bourguignon style
- Bocconcini (veal rolls with ham and comté)
- Casserons in the country style
- Chicken bonne femme
- Cocotte chicken roulades
- Curried veal roulades
- Duck breast with red fruits
- Homemade veal stew
- Milanese osso buco
- Normandy style escalope
- Pork cheeks with cider and honey
- Pork tenderloin with onions
- Potjevleesch
- Potjevleesch (meat in a pot)
- Provencal veal tendrons
- Roast veal orloff
- Roast veal with caramelized carrots
- Sauté of doe stroganoff
- Sauté of veal with lemon
- Sauté of veal with mushrooms
- Small stuffed provençal dishes
- Turkey fillet with bacon
- Tête de veau sauce moi
- Veal shank with lemon
- Veal axoa (basque country)
- Veal cutlets parmigiana
- Veal grenadin with balsamic vinegar and honey
- Veal cutlets au gratin
- Veal liver in vinegar
- Veal paupiettes with white wine
- Veal shank with mushrooms
- Veal shoulder with cream and tarragon
- Veal tagine with carrots and dried apricots
- Veal tagine with potatoes and olives
- Veal tagine with prunes
- Veal with cream and mushrooms
- Venison bourguignon
- Vitello alla genovese (roast veal with sponge cake)
- Wiener schnitzel or viennese schnitzel
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