Food and Wine Pairing with veal tendrons
Find the best food and wine pairings with veal tendrons as ingredients.
The best wines to pair with veal tendrons
- 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 tendrons
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 tendrons recipes
- Adapted vietnamese fondue
- Beef tournedos with boursin
- Blanquette of veal in pickle sauce
- Calf sweetbread with mushrooms
- Casserons in the country style
- Chicken and gnocchi with pesto and cream
- Chicken and sausage stew with carrots
- Curried veal roulades
- Delicious veal stew
- Duck breast with black figs
- Duck breast with orange sauce
- Flights in the wind à la provençale
- Homemade marengo veal
- Italian-style bolognese cutlets
- Moroccan veal tagine from hanane
- Osso bucco of monkfish
- Osso buco with mushrooms
- Osso-bucco with asian flavours, funambuline style
- Provencal veal tendrons
- Puchero
- Roast pork with figs and white port sauce
- Roast pork with onions and honey
- Roast veal with caramelized carrots
- Roast veal with chanterelles and cream
- Stuffed cutlets
- Stuffed red mullet ballotines
- Tajine of calf's foot
- Tanjia
- Turkey fillet with bacon
- Tête de veau sauce moi
- Veal shank with lemon
- Veal saltimbocca
- Veal chop with mushrooms
- Veal chop with rosemary
- Veal cutlets stuffed with gouda cheese and cured ham
- Veal paupiettes with cider
- Veal paupiettes with onions and tomatoes
- Veal tagine with prunes
- Vitello tonnato
- Zucchini parmentier
Food and Wine Pairing News
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