Wine and food pairing with recipes of Roast veal with mustard cream
Find the best food and wine pairings with a recipe of Roast veal with mustard cream. The ingredients in this recipe are usually fresh cream, salt, pepper, mustard, roast veal.
The best appellations to pair with a recipe of Roast veal with mustard cream
- 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 Roast veal with mustard cream
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)
- Baeckeoffe
- Beef tagliata with truffle oil
- Beef mironton
- Beef tongue with pickle sauce
- Blanquette of veal
- Chicken breast with curry and mushrooms
- Dafina
- Dombrés and pig tails
- Duck with orange
- Fondue bourguignonne and accompanying sauces
- Fondue vigneronne au vin rouge
- Gizzards in sauce
- Greek moussaka
- Homemade marengo veal
- Mexican beef tacos
- Monkfish with vegetable tagliatelle
- Old-fashioned pork roll
- Pork tongue with tomato sauce and pickles
- Pot-au-feu
- Potjevleesch
- Quick beef and cheese yakitori
- Sauté of doe stroganoff
- Sauté of veal with the moulinex cookeo
- Scottish haggis
- Slow-cooked fillet of beef
- Slow-cooked veal roast
- Sot- l- leaves
- Stewed beef heart
- Tunisian molokheya
- Veal saltimbocca
- Veal chop with mushrooms
- Veal meatballs with curry
- Veal paupiettes with white wine
- Very soft beef bourguignon
- Wild boar stew in burgundy style
- Beef kidney
- Beef tagine with prunes and almonds
- Flank steak with shallots in red wine sauce
- Veal cutlets with cream sauce
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