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 ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. 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
- Autumn leaves
- Beef bourguignon with cookéo
- Beef bourguignon with tomato
- Beef fillet in a crust
- Beef miroton
- Beef tongue in hot sauce
- Beef tongue with mushrooms
- Beef with onions chinese style
- Braised veal heart with carrots
- Breaded veal cutlets
- Cornish pasties
- Home-made coq au vin
- Homemade italian lasagna
- Hungarian goulash
- Kig ar farz breton
- Melt-in-the-mouth pork tenderloin casserole
- Monkfish with vegetable tagliatelle
- Normandy style escalope
- Osso buco
- Pasta bolognese
- Paupiettes of veal
- Pork shank stew
- Pork shoulder with mustard
- Pork tongue with tomato sauce and pickles
- Quick beef bourguignon
- Scottish haggis
- Shoulder of suckling lamb confit with herbs
- Simple and fragrant roast veal
- Slow-cooked fillet of beef
- Spit-turned boar leg (oven) with "automatic watering".
- Stewed beef heart
- Traditional hungarian goulash
- Tunisian molokheya
- Veal grenadin with balsamic vinegar and honey
- Veal breast with new vegetables
- Veal meatballs with curry
- Veal paupiettes with cider
- Venison stew to be prepared the day before
- Beef kidney
- Calf's head with sauce ravigote
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