Best Wine with Veal

Veal. It’s a lean protein that doesn’t taste particularly strong and goes well with just about any wine. Here are my top picks for veal dishes.

What wines go with veal?

When it comes to wine and veal, the options are not just limited to red or white. In fact, there are many different options when it comes to matching wines with your meal. The best wine for veal depends on what type of dish you are making and what kind of sauce you will have with it.

If you’re planning on using a veal roast or tenderloin, I recommend choosing dry champagne or sparkling wine from France’s Champagne region (Ruinart is my favorite). The effervescence in these wines adds an extra layer of flavor that will complement their lightness perfectly. If this is too expensive for your budget, another option would be rosé Champagne. It usually costs half as much but still tastes delicious.

For those who prefer animal protein over poultry (or simply don’t like chicken), then go ahead and try out some new flavors with our favorite pairing guide below:

Best wine for Veal Piccata

The most important factor in choosing a wine is the cut of veal you’re serving. Even with white meat, there are two distinct styles of veal: light and full-bodied. A light-bodied veal would be more suitable for a leaner cut like tenderloin or scallopini and could include some creamy sauces like Hollandaise or béchamel;

A full-bodied cut would work better for something like Osso Bucco, a heavy Italian stew made from braised shanks and marrow bones.

For a dry white wine, look for an Italian Sauvignon Blanc. The grassy flavor of these wines will pair well with the crispy breading on your piccata dish while still complementing its bold flavors.

The following are some great examples:

Sauvignon Blanc

Bread & Butter North Coast Sauvignon Blanc

This Sauvignon Blanc has bright aromas of lemon zest and hints of tropical fruit, lively flavors with citrus notes followed by a rich texture and a clean finish.

2021 Decoy California Sauvignon Blanc

Aromas of pineapple, lemon, and green apple lead the way for this crisp Sauvignon Blanc. Underneath those fresh scents is a layer of lime zest that adds another exciting dimension to what you taste, which lingers in your mouth long after each sip.

Lieu Dit Sauvignon Blanc 2017

This Sauvignon Blanc has aromas of ripe kiwi, lemon, and lime accented by hints of green apples. The palate is full and creamy with a rich mouthfeel that is balanced by crisp acidity.

If you prefer sweet whites instead of dry ones, I recommend trying an Austrian or German Riesling. This wine’s subtle sweetness will enhance the savory nature of the sauce without overpowering it, allowing both tastes to shine through clearly so everyone can enjoy their meal.

Best wine for Braised Veal Shank

Braising is a way of cooking meat or vegetables by first browning the food in fat, then adding liquid (usually wine) and reducing it. This technique creates a tender, flavorful dish that’s sure to please your guests.

You can braise veal shank in many different ways, but I like to make it Italian-style. Braised with red wine and tomatoes, and serve it over pasta with Parmesan cheese on top. If you’re interested in making this recipe yourself, here are some tips:

  • Use fresh herbs instead of dried ones when possible; they add more flavor.
  • Don’t use too much salt until after you’ve tasted your dish; once the meat is cooked, seasonings tend to taste less salty than before cooking began so be careful not to overdo it.

Here are some good pairings for braised veal:

Chianti

Vigna Graspoli 2018 – Lamole di Lamole

The wine’s color is deep ruby, and the nose gives off hints of violet, iris flowers, and berries. Aromatic herbs and sweet spices are also present. The taste is elegant with very fine tannins that give it a powerful but smooth finish.

Il Poggio 2017 – Monsanto Castle.

Il Poggio Chianti Classico has a deep red color and an aroma that combines violet, black cherry, and spices. It tastes warm and rich with a long finish. It pairs well with a variety of grilled meats, stews, and aged cheeses.

Grand Selection 2019 – Brancaia

The color is deep ruby red. On the nose, it is extremely elegant with scents of wild fruits and cherry chocolate, licorice, and Caribbean cedar. The taste is rich and furrowed by precise and well-dissolved tannins. The finish is long.

Cabernet Sauvignon

Substance ‘Cs’ Columbia Valley Cabernet Sauvignon

From the winery itself, “Classic Cabernet Sauvignon. Currant, blackberry, cigar box with touches of chocolate, cedar, and pencil lead. Full flavored & just so damn good. I should raise the price!”

Château Lynch-Bages Pauillac (Grand Cru Classé) 2016

It exhibits a deep red color with notes of dark fruit, cassis, blackcurrants, and a distinctive hint of mint. On the palate, it is full in body with ripe tannins and cassis throughout. The finish is long.

Flat Top Hills Cabernet Sauvignon

This is a rich, full-bodied Cabernet Sauvignon. It is distinctly dark fruit on the palate with cocoa and vanilla notes. It has gentle spices like nutmeg and cassis. The finish is smooth, long, and velvety.

Merlot

Mayacamas Mt. Veeder Napa Valley Merlot 2019

This mountainside Napa red, from the historic estate Mayacamas, has 5% cabernet franc in the blend that seems to lift the herbal notes on the nose. Bright blueberry fruit is balanced by savory mushroom and pencil-lead flavors that are brilliantly held by the acidity and fine firm tannins that will allow this to age.

Arietta 2019 Merlot “Hudson” Carneros Napa

The 2019 Merlot Hudson Vineyard is full of dark fruit, chocolate, and other savory notes that add complexity to the wine. The wine has a fruity bouquet, with aromas of fresh blueberries and raspberries mixed with vanilla and oak.

Château Lyonnat Emotion, Lussac Saint-Emilion, 2016

The wine’s deep and intense ruby color is accented by a powerful nose with aromas of black fruits, blackcurrant, and darker berries. Notes of toasty oak lend complexity to an already complex bouquet. The wine’s aroma and flavor are bold, yet elegant. The woodsy scent of truffles lingers on the palate after each sip is swallowed.

Pinot Noir

2016 Domaine Lecheneaut Les Pruliers

This is towards the more expensive end of the price range but no doubt this is an exceptional wine. Les Pruliers has a strong color. The wine offers aromas of fresh red fruit, wild prunes, and licorice. As it ages, it adds depth and roundness. It has aromas of cocoa, and smoked meat.

2019 Fanny Sabre Bourgogne Rouge

More affordable is the Fanny Sabre Bourgogne Rouge. This is an organic pinot noir that’s delicate, easy to drink, and naturally delicious. It has a fresh, crunchy, summer pudding fruit flavor with crisp acidity and just lip-smacking moreishness. And because it’s low in sulfur, it’s great for summer or winter drinking.

2018 Corazza Pinot Nero

At the lower end of the price range is the Pinot Nero. This is a unique wine from Friuli, a region in northeastern Italy. It’s made from the pinot noir grape and is unlike other pinot noirs you might be used to. It’s light, bright, and easy to drink.

Best wine for Osso Bucco

If you’re going to pair your veal with wine, it’s important to know what kind of characteristics work best.

  • The wine should have a light body and be dry. If the wine has too much body or is slightly sweet, it will overpower the meat and make it hard to taste the flavors of veal. A dry red wine is best as it will complement all types of veal dishes, Osso Bucco included.
  • For medium-bodied wines that are dry and high in acidity, I recommend Pinot Grigio from the Veneto region in Italy or Chardonnay from Burgundy France, with its firm structure and mineral notes.
  • A Riesling from Germany that has citrus aromas like lemon zest will also work.
  • Sauvignon Blanc from New Zealand has herbal aromas like mint leaves plus white flowers like jasmine flower petals which makes this variety ideal for pairing with Veal Osso Bucco. There are no competing spices or flavors present when eating this dish, just meaty goodness.
  • For full-bodied wines low in acidity such as Cabernet Sauvignon, Merlot blends pair well with any type of red meat including Veal Osso Bucco. Since they have rich fruit flavors like blackberry jam mixed with hints of caramelized sugar added while cooking this dish makes them great choices for pairing.

Best wine for Scaloppini

When it comes to veal, the best wine is one that goes with the dish. For example, a Chianti or Pinot Noir will work well with Scaloppini because both reds go well with veal.

Dry white wines such as Sauvignon Blanc would also be fine. Try to avoid sweet Rieslings or other off-dry styles like Gewürztraminer.

Conclusion

When it comes to wine and veal, there’s a lot of room for creativity. You can try different types of wines with your veal dish and see which one is the best fit for you. But what makes the perfect wine pairing?

The right wine will enhance the flavor of your veal without overpowering it. If this sounds like a tall order, that’s because it is. How do you find such a thing? Well, remember, you want to complement the taste of your veal, not clash with its natural flavors. To achieve this harmony, look for wines that are light enough in body and flavor so they don’t detract from what makes your meat special.

A good rule of thumb is never to use an overly expensive or heavy wine as it might overpower whatever subtlety exists within your meal’s base components (i.e., meat). Instead, go for something lighter with less alcohol content like Pinot Grigio or Sauvignon Blanc which won’t drown out delicate nuances in either food or drink alike.

My choice? I’d go Italian style, braised veal with Chianti.

The best recipe I have found is Grant Achatz’s highly-rated Braised Veal with Wild Mushrooms on Foodandwine.com. The basis of so many great stews, as Grant says this recipe is something of a blueprint for slow-cooking.

If you enjoyed this, check out my other posts such as the Best Wine for Beef Stroganoff.