Food and Wine Pairing with veal stock
Find the best food and wine pairings with veal stock as ingredients.
The best wines to pair with veal stock
- 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 stock
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 stock recipes
- Andouillette de troyes with chaource sauce
- Beef mironton
- Bigos (polish sauerkraut with paprika)
- Blanquette of flemish veal
- Chicken bonne femme
- Cordon bleu with veal and cured ham
- Country-style veal roulades with risotto
- Curried veal roulades
- Dafina
- Escalope cordon bleu
- Festive chinese fondue
- Gigolette of rabbit
- Home-made coq au vin
- Italian-style bolognese cutlets
- Locro criollo (argentina)
- Marinated veal skewers with herbs
- Meatballs catalan style
- Moroccan style veal brochette
- Norman veal roast
- Normandy style escalope
- Osso bucco milanese
- Pork tenderloin with chorizo and peppers
- Roast pork with veal stock sauce
- Roast veal in the oven
- Roast veal with caramelized carrots
- Roast veal with milk and rosemary
- Sarthe pot
- Sauté of veal with carrots
- Sauté of veal with chorizo
- Sliced endives with ham
- Stuffed veal breast
- Tanjia
- Veal blanquette à l'ancienne
- Veal saltimbocca
- Veal breast with new vegetables
- Veal shank in a pot au feu with star anise
- Veal shank with mushrooms
- Veal tagine with artichokes and lemons
- Veal tendron with cream and lemon
- Veal with cream and mushrooms
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