Wine and food pairing with recipes of Veal chop with rosemary
Find the best food and wine pairings with a recipe of Veal chop with rosemary. The ingredients in this recipe are usually butter, salt, pepper, garlic, olive oil, rosemary, veal cutlet.
The best appellations to pair with a recipe of Veal chop with rosemary
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. BierzoCastille-et-Léon, Spain
- 4. Bolgheri SassicaiaTuscany, Italy
- 5. Bolgheri SuperioreTuscany, Italy
- 6. CaliforniaUnited States
- 7. Castille-et-LéonSpain
- 8. CigalesCastille-et-Léon, Spain
- 9. Colchagua ValleyCentral Valley, Chile
- 10. Corton Grand CruCôte de Beaune, France
- 11. EmpordàCatalogne, Spain
- 12. JumillaMurcie, Spain
- 13. La ClapeLanguedoc-Roussillon, France
- 14. Maremma ToscanaTuscany, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzo, Italy
- 17. OregonUnited States
- 18. Puente AltoCentral Valley, Chile
- 19. RiojaSpain
- 20. Sonoma CountyCalifornia, United States
- 21. StellenboschWestern Cape, South Africa
- 22. TuscanyItaly
- 23. Vin de PaysPays d'Oc, France
- 24. Vosne-RomanéeCôte de Nuits, France
- 25. Walla Walla ValleyWashington, United States
The wines that pair with a recipe of Veal chop with rosemary
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
- Adapted vietnamese fondue
- Andouillette de troyes with chaource sauce
- Ardéchoise fly
- Beef mironton
- Capon stuffed with morels
- Chicken in sauce
- Curried veal roulades
- Escargots à la bordelaise
- Grenadins of veal with ceps
- Guinea fowl with olives
- Italian-style bolognese cutlets
- Marinated veal skewers with herbs
- Osso bucco milanese
- Osso bucco of monkfish
- Osso-bucco with asian flavours, funambuline style
- Paupiettes of veal
- Pljeskavica (balkan hamburger)
- Quails stuffed with porcini mushrooms
- Roast pork with onions and honey
- Roast pork with veal stock sauce
- Roast veal orloff
- Roast veal with milk and rosemary
- Sauté of veal with the moulinex cookeo
- Shoulder of lamb stuffed with cognac
- Stuffed cabbage (polish recipe from my grandma)
- Tripe in the style of caen
- Turkey ballotine
- Veal involtini
- Veal chop with mushrooms
- Veal chops marinated in fine herbs
- Veal escalope with lemon sauce
- Veal fillet stroganoff
- Veal paupiettes with onions and tomatoes
- Veal shank in a pot au feu with star anise
- Veal tagine with peas
- Veal tendron with cream and lemon
- Vienna cutlets
- Vitello alla genovese (roast veal with sponge cake)
- White wine fondue
- Veal cutlets with cream sauce
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