Food and Wine Pairing with veal shoulder
Find the best food and wine pairings with veal shoulder as ingredients.
The best wines to pair with veal shoulder
- 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 shoulder
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 shoulder recipes
- Ardéchoise fly
- Bacon and mushroom tagliatelle
- Blanquette of veal in the old way (self-cooker)
- Capon stuffed with morels
- Duck with orange
- Escalope cordon bleu
- Filet mignon of veal with cider
- Filet mignon with port wine
- Fillet of beef with morels
- Grenadins of veal with ceps
- Italian veal roulade
- Lamb confit with new potatoes
- Marinated veal skewers with herbs
- Moroccan style veal brochette
- Oriental stuffed vegetables
- Paupiettes à la mérignicaise
- Pork shank stew
- Provencal veal tendrons
- Puchero
- Roast pork with prunes
- Roast veal with chestnuts and shallots
- Sauté of doe stroganoff
- Slow-cooked veal roast
- Stuffed quails
- Stuffed red mullet ballotines
- Stuffed squid in the sétoise sauce
- Tajine of calf's foot
- Veal involtini
- Veal chop with mushrooms
- Veal chops au gratin
- Veal chops marinated in fine herbs
- Veal cutlets with savoy tomme
- Veal head with vinaigrette
- Veal medallions with sauternes
- Veal paupiettes with beer
- Veal paupiettes with forestry sauce
- Veal paupiettes with onions and tomatoes
- Veal shank with mushrooms
- Veal with cream and mushrooms
- Very soft beef bourguignon
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