Choose A Wine To Accompany Veal Dishes, Part 2

It can be quite worthwhile to spend a little extra time, and perhaps a little extra money to match your wine and food. Veal kidneys are considered the best kidneys. Even if you have been unhappy with other kidneys, try veal kidneys. Peel off the membrane before cooking and make sure that they aren’t overcooked. The classic wine pairing for veal kidneys is the French Nuits St Georges. You might also consider an Italian Barbaresco.

Italian-style Veal Marsala requires dry Marsala wine. They should know, Marsala is a Sicilian fortified wine. And please, don’t use any bottles that are labeled cooking wine. As a general principle, if it’s not good enough to drink it’s not good enough to cook with. Classic wine pairings for Veal Marsala include Italian Barbera, Merlot, and Spanish Rioja. Among other good choices are Chardonnay, Chianti, or Pinot Noir.

Italian-style Veal Parmigiana is a fairly simple but delicious. It’s fried Veal Cutlets in a Tomato and grated Parmesan Cheese sauce. Cheat on the cheese and you won’t get the same results. The classical wine pairing for this dish is Chianti. You might consider an Italian Brunello de Montalcino or Amarone. Frankly, with such names did I have to tell you these great wines are Italian?

Italian-style Veal Piccata is a fairly simple dish. It’s fried Veal Cutlets in a Lemon, wine, Garlic, and Caper sauce. There are many variations. The classic wine pairing for Veal Piccata is Brunello de Montalcino. But you definitely won’t go wrong with a high-quality Pinot Noir or dry Rose.

Veal Scallopini is a fairly simple dish. It is fried Veal Cutlets in an endless variety of sauces. Or serve plain or with fresh lemon. The classic wine for Veal Scallopini is a Beaujolais or a Pinot Grigio. Other good choices include a French Chinon or Beaujolais Cru or an Italian Dolcetto.

There are almost as many recipes for Veal Stew as there are cooks. Make plenty. The next day it’s even better as the flavors blend. The classic wine pairing for Veal Stew is a French Cotes du Rhone. You might also try a Beaujolais, a Merlot, or an Italian Barbera.

Wiener Schnitzel is German for Viennese cutlet, a traditional Austrian dish consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria it is often served with a lemon slice, lingonberry jam and potato salad or potatoes with parsley and butter. Some people think this dish actually originated in Milan, Italy. In any case, the classic wine pairing for Wiener Schnitzel is the Austrian Gruener Veltliner or a Sauvignon Blanc. You might also try a Riesling.

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