Wine and food pairing with recipes of Veal maki style
Find the best food and wine pairings with a recipe of Veal maki style. The ingredients in this recipe are usually veal cutlet.
The best appellations to pair with a recipe of Veal maki style
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. BierzoCastille-et-Léon, Spain
- 4. Bolgheri SuperioreToscane, Italy
- 5. CaliforniaUnited States
- 6. Castille-et-LéonSpain
- 7. CigalesCastille-et-Léon, Spain
- 8. Colchagua ValleyCentral Valley, Chile
- 9. Corton Grand CruBurgundy, France
- 10. Jerez-Xérès-SherryAndalousie, Spain
- 11. JumillaMurcie, Spain
- 12. La ClapeLanguedoc-Roussillon, France
- 13. Maremma ToscanaToscane, Italy
- 14. MendozaArgentina
- 15. Montepulciano d'AbruzzoAbruzzes, Italy
- 16. OregonUnited States
- 17. Puente AltoCentral Valley, Chile
- 18. RiojaSpain
- 19. Sonoma CountyCalifornia, United States
- 20. StellenboschWestern Cape, South Africa
- 21. ToscaneItaly
- 22. Vosne-RomanéeBurgundy, France
- 23. Walla Walla ValleyWashington, United States
The wines that pair with a recipe of Veal maki style
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
- raoul's bouillabaisse
- Baked fish fillets with vegetables
- Beef bourguignon with cookéo
- Beef mironton
- Blanquette of veal
- Blanquette of veal in the old way (self-cooker)
- Chicken with rice for cookeo robot
- Cod coco à la samana (dominican republic)
- Cod fillets in the oven
- Cod with chorizo sauce and grilled peppers
- Cod with green onion
- Céteaux (la rochelle)
- Daube of conger
- Exotic fish gratin with three purées
- Fish paella
- Fish curry à la reunion
- Fried rice with vegetables
- Mouse of lamb with thyme
- Paella de marisco (seafood paella)
- Pan-fried swordfish with herbs
- Paupiettes à la mérignicaise
- Pollock with mustard
- Pork tenderloin with chorizo and peppers
- Provencal veal tendrons
- Roast veal grand-mère madou
- Sauté of veal with olives (corsica)
- Simple veal sauté
- Skewers of marinated white fish
- Sole fillets with butter
- Tanjia
- Tripe in the style of caen
- Veal chop with mushrooms
- Veal paupiettes with forestry sauce
- Veal paupiettes with mushrooms
- Vienna cutlets
- Vitello tonnato
- White fish in court-bouillon
- Whiting fillets with pepper cream
- Wiener schnitzel or viennese schnitzel
- Sea sauerkraut with white wine
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