Veal
Veal's extraordinary tenderness and mild flavor make it one of the most challenging but rewarding wine pairings. Veal scallopini, osso buco, wiener schnitzel, and veal parmigiana each demand different approaches — but veal's delicacy always points toward elegance over power.
Wine Pairings
Braised veal osso buco is the classic Milanese dish — Barolo or Barbaresco's tannins and cherry-tar depth are its natural regional partner.
Wiener schnitzel with lemon belongs with Austria's Grüner Veltliner — its white pepper, citrus, and mineral freshness cut through the breaded veal perfectly.
Veal piccata or saltimbocca (with sage and prosciutto) finds its perfect match in a village White Burgundy — the mineral, creamy quality mirrors the delicate preparation.
Veal parm's tomato-mozzarella richness calls for Chianti's high acidity and cherry fruit — the same wine that pairs with the tomato sauce.
Veal in a cream-mushroom sauce (blanquette de veau) benefits from the slight sweetness and high acidity of a German Riesling Auslese — it bridges cream and delicate meat.
Veal's delicacy is overwhelmed by bold Cabernet or Shiraz — choose medium-bodied, elegant wines that don't dominate the palate.