Wine and food pairing with recipes of Fondue vigneronne
Find the best food and wine pairings with a recipe of Fondue vigneronne. The ingredients in this recipe are usually calf.
The best appellations to pair with a recipe of Fondue vigneronne
- 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 Fondue vigneronne
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
- American fillet (belgian-style beef tartar)
- Beef tournedos with boursin
- Barbecued prime rib with coarse salt
- Beef stew provencal style
- Beef tongue in hot pickle sauce
- Bernard's potée
- Bites of cheese
- Braised veal heart with carrots
- Cataplana with seafood
- Chicken with rice for cookeo robot
- Cicadas at the chib
- Cocotte chicken roulades
- Filet mignon of veal with cider
- Gigolette of rabbit
- Hungarian goulash
- Kafta bil saniyeh (lebanese dish)
- Milanese cutlets like in italy
- Oriental stuffed vegetables
- Orloff roast
- Pork shoulder with mustard
- Pork tenderloin with onions
- Pot roast
- Quick and easy monkfish tail
- Roast beef casserole
- Roast beef with caramelized onion
- Roast pork with prunes
- Roasted fillet of beef with parsley
- Roasted stuffed goose with mushroom sauce
- Sauté of veal with the moulinex cookeo
- Sloth pork loin
- Spit-turned boar leg (oven) with "automatic watering".
- Steak tartare
- Tanjia
- Traditional hungarian goulash
- Tripe in the style of caen
- Veal escalope (piccata milanese)
- Veal paupiettes with white wine
- Veal roast casserole with mushrooms
- Wild boar stew in burgundy style
- Beef kidney
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