Wine and food pairing with recipes of calf's head with sauce ravigote
Find the best food and wine pairings with a recipe of calf's head with sauce ravigote. The ingredients in this recipe are usually onion, flour, parsley, vinegar, calf's head.
The best appellations to pair with a recipe of calf's head with sauce ravigote
- 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 calf's head with sauce ravigote
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
- Baked marrow bones
- Beef pot au feu (grandma's style)
- Beef tongue in hot sauce
- Beef tongue with mushrooms
- Beef with mustard
- Bernard's potée
- Cataplana with seafood
- Chicken in sauce
- Couscous without couscous maker
- Curried veal roulades
- Feijoada ( portuguese cassoulet )
- Fondue vigneronne au vin rouge
- Fresh sausage
- Kamounia : tunisian beef stew
- Lomo saltado
- Melt-in-the-mouth pork tenderloin casserole
- Millet with gruyere cheese
- Monkfish (anglerfish) à la sétoise
- Monkfish tail with white butter
- Pork shank stew
- Potjevleesch
- Quick and easy monkfish tail
- Roast veal in the oven
- Roast veal orloff
- Roast veal with mustard cream
- Salmon with cream sauce
- Sarthe pot
- Simple veal sauté
- Sloth pork loin
- Tanjia
- Tibs (ethiopia)
- Veal grenadin with balsamic vinegar and honey
- Veal chops au gratin
- Veal head with vinaigrette
- Veal paupiettes with forestry sauce
- Veal tagine with prunes
- Venison bourguignon
- Venison stew with red wine
- Veal cutlets with cream sauce
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