Wine and food pairing with recipes of Alsatian fondue
Find the best food and wine pairings with a recipe of Alsatian fondue. The ingredients in this recipe are usually white wine, thyme, clove, laurel, juniper, peppercorns, calf, white onion, sage.
The best appellations to pair with a recipe of Alsatian fondue
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVeneto, Italy
- 5. Barbera d'AlbaPiedmont, Italy
- 6. Barossa ValleyAustralie du Sud, Australia
- 7. Bolgheri SuperioreTuscany, Italy
- 8. Brunello di MontalcinoTuscany, Italy
- 9. CaliforniaUnited States
- 10. Colchagua ValleyCentral Valley, Chile
- 11. DouroDuriense, Portugal
- 12. JumillaMurcie, Spain
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. PortoDuriense, Portugal
- 16. Recioto della ValpolicellaVeneto, Italy
- 17. Ribera del DueroCastille-et-Léon, Spain
- 18. RivesaltesLanguedoc-Roussillon, France
- 19. StellenboschWestern Cape, South Africa
- 20. ToroCastille-et-Léon, Spain
- 21. TunuyánMendoza, Argentina
- 22. TuscanyItaly
- 23. Uco ValleyMendoza, Argentina
- 24. VenetoItaly
- 25. Vin de PaysPays d'Oc, France
- 26. Western CapeSouth Africa
The wines that pair with a recipe of Alsatian fondue
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.
Similar Recipes and Wine Pairings
- Baked lasagna
- Beef bourguignon with tomato
- Beef in white wine
- Beef stew
- Beef tongue in hot pickle sauce
- Beef with mustard
- Beef with onions chinese style
- Bigos (polish sauerkraut with paprika)
- Caramelized lamb mice
- Chicken in sauce
- Cicadas at the chib
- Cordon bleu with veal and cured ham
- Dombrés and pig tails
- Empanadas de carne (argentina)
- Feijoada ( portuguese cassoulet )
- Fondue vigneronne au vin rouge
- Gizzards in sauce
- Homemade beef stew
- Improved horse steak
- Milanese osso buco
- Pastasciutta (corsica)
- Piglet shoulder with melting baked apples
- Porcini sauce
- Provencal veal tendrons
- Quick beef bourguignon
- Quick and easy monkfish tail
- Roast veal with mustard cream
- Sauté of lamb with curry
- Sauté of pork with carrots and potatoes
- Tanjia
- Tunisian pasta
- Veal breast with new vegetables
- Veal chop with mushrooms
- Veal liver in vinegar
- Veal paupiettes with forestry sauce
- Veal shank with mushrooms
- Venison bourguignon
- Venison stew to be prepared the day before
- Venison stew with red wine
- Vitello tonnato
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