Veal

Dish

Cooking Method

Wine Style

Wine Suggestions

Escalope

Pan fried

16

10

Light tannin reds, fresh but not acidic, whites with some character but not overpowering

Pinot Noir, Cabernet Sauvignon, Burgundy – Givry, Côtes du Rhone – Gigondas Blanc, Alsace Pinot Gris, Vouvray

Rack of Veal

Spit roasted

15

10

Subtle reds, not too weighty or acidic. Avoid high tannins, fresh and light whites

Pinot Noir, Cabernet Sauvignon, Burgundy – Rully, Chardonnay – Mercurey Blanc, Alsace Pinot Gris, Vouvray

Casserole

Stove

NA

12

Big, dry white wines, powerful but not astringent

Côtes du Rhone blanc – Hermitage, Châteauneuf-du-Pape

Veal with White Sauce

Stove

14

10

Ample whites, rose or red wines with light tannins

Chardonnay, Mâcon Blanc, Gamay de Touraine

Casseroled Osso Bucco

Stove

14

10

Big dry whites, full bodied and powerful, reds with good acidity

Pinot Noir, Cabernet Sauvignon, Burgundy – Auxey-Duresse, Bordeaux – St Emilion

Offal

Veal and Lambs Liver

Pan fried

15

NA

Big reds to counter the flavours of the liver, acidic wines will be metallic – avoid

Côtes du Rhone, Beaujolais

Kidneys

Pan fried

16

10

Powerful wines to counter the strong tastes

Cabernet Sauvignon, Bordeaux – Pomerol, Vin du Jura

Veal and Lambs Sweetbreads

Pan fried

NA

11

Rounded whites, not too woody

Languedoc, Burgundy – Saint Veran, Alsace – Riesling

Feet

Stove

9

10

Fruity reds and roses, light whites

Bandol rosé, Touraine blanc, Anjou rosé

Tripe

Stove

14

11

Southern whites, quite full flavoured

Gamay, Pinot Noir, Beaujolais, Mâcon Blanc