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 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 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 style beef marinade
- Baeckeoffe
- Baked lasagna
- Beef tagliata with truffle oil
- Beef fillet in a crust
- Beef tenderloin wellington
- Blanquette of monkfish with small vegetables
- Chicken, beef and lamb couscous (morocco)
- Cornish pasties
- Dafina
- Dombrés and pig tails
- Duck with orange
- Empanadas de carne (argentina)
- Filet mignon of veal with cider
- Fondue bourguignonne and accompanying sauces
- Fondue with broth
- Fresh sausage
- Kamounia : tunisian beef stew
- Lamb skewers
- Lomo saltado
- Monkfish (anglerfish) à la sétoise
- Monkfish tail with white butter
- Moroccan veal tagine from hanane
- Old-fashioned pork roll
- Pastasciutta (corsica)
- Pork shoulder with mustard
- Pork tenderloin with chorizo and peppers
- Quick beef and cheese yakitori
- Rabbit with hunter's sauce
- Roasted stuffed goose with mushroom sauce
- Sauté of doe stroganoff
- Sot- l- leaves
- Stuffed veal breast
- Tanjia
- Tibs (ethiopia)
- Traditional veal stew
- Vitello tonnato
- Beef kidney
- Calf's head with sauce ravigote
- Monkfish tagine
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