VEAL
VEAL
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General InformationVeal is a white meat, delicate of taste, tender in texture and naturally low in fat. Veal can be eaten in the form of chops, cutlet or shank or can often be found within a sauce due to its tendency to dry out from a lack in fat to keep it juicy. When pairing veal with wine it is best to follow the basic rule of matching wine weight with the weight of the meal. When served alone and not in sauce, as in chop or roast form, veal is moderately light in flavour. For this reason it is good to follow the rule of "white wine with white meat," especially, in this case, a richer white. Lighter and medium red wines are also fine pairs for a veal, provided they are softer and do not overpower the veal in flavour.
Veal cutlets are thin pieces of boneless meat taken from the leg of the younger calf. These are more leaner than a chop, are delicate in flavour, tender and rich in texture. With cutlets, most recipes suggest only the lightest and most basic of seasoning so as not to over flavour the light flavour of this meat. Because this style of veal is so basic, the best pairing is a light wine without too much depth. Pairing In DepthFor these more basic and more subtle styles of veal it is best to turn to a wine light in flavour, tannins and acidity. A good Chardonnay or Pinot Blanc pair well for white wines. Chardonnay provides a rich creamy white texture while a Pinot Blanc can also pair up well with its heavier body.
A Pinot Noir, Chianti, Merlot or Beaujolais all make good choices for red wines. An oaked A Pinot Noir, being the lightest of medium wines, provides the necessary characters that veal needs in a wine, being delicate itself. Merlot is often used as a base for grilling and sauteeing veal. Chianti can make a good companion, especially when it comes as a Chianti Classico or Rufina. Rioja can be a nice change. |
BATTER AND SAUCE BASED
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General InformationThe lack of fat in veal can lead to a greater possibility of the meat drying out if even slightly overcooked. For this reason many will add moist heat cooking to the meat using sauces. Many of these sauce dishes include Cacciatore, Masala, Parmigiana, Piccata, Osso Bucco, and Veal Saltinbocca. These dishes can be divided into acidic tomato based and savoury based.
Veal Scallopini is veal that has been pounded thin and then coated in flour and then sautéed and can be added to a stock or sauce of some sort. Due to veal's lightness it pairs well with dry whites. With its rich batter, it also pairs well with light and fruity reds. Dishes which use a more savoury butter and herb base include Veal Marsala, an Italian veal dish based on savoury mushroom and Marsala wine, Veal Saltimbocca which consists of a basting sauce of wine, butter, sage and garlic and Veal Piccata, an Italian dish consisting of a thinly sliced and sauteed cut of breaded veal in a butter and lemon sauce with capers, white wine, shallots, and garlic. These dishes can be afforded a slightly heavier body of red wine to match the heavier dish, and a minor increase in tannins due to the fattier content from the butter. One could go for a medium bodied red wine with medium acidity and tannins. Veal Cacciatore is a dish based in tomatoes, onions, herbs and bell peppers and on occasion wine, Osso Bucco involves a Veal Shank braised in wine, stock, garlic, tomatoes and onions, and Veal Parmigiana consists of sliced, pounded and breaded veal fried in tomato sauce and cheese and then baked in the oven. These dishes need lighter wines, even white wines, higher in acidity to match the acidity of the tomatoes, but much lower in tannins. Pairing In DepthFor battered veal, Pinot Grigio pairs greatly. Its light dry and acid quality allows it to pair well with the lightness of the veal while still countering the fried battter. Another good choice would be a Chianti, whose richness and spice pairs well with a rich batter, especially if that batter has spice.
For those more savoury dishes of butter and mushrooms, garlic, onions and herbs choose a light to medium bodied red Pinot Noir, Bordeaux, Cabernet Sauvignon, Malbec or Merlot. White wines will also work well with this dish. A heavier bodied Pinot Gris, Chardonnay or Sav Blanc will do the trick. Pinot Noir has the fuller body with the low tannins and smooth texture. It can vary greatly from region to region so look for those Pinot Noirs from Europe to accompany the earthiness of a mushroom based cuisine or Pinot Noirs from the United States for a more light and fruity base. A medium bodied Merlot containing a low amount of tannins and acids can pair well with a veal dish with spices and richness due to its softness and relative sweetness. Chianti, as a richly spicy medium bodied wine couples the richness of a battered veal and the richness of cream sauce. A medium bodied Malbec can also be an option for spicier dishes. If the sauce base is tomato, move towards a lighter body and higher acid content. Nebbiolo, Rioja or Sangiovese are great examples to pair with veal in a tomato sauce. Sangiovese's light body and crisp fruitiness with low acidity makes a good pairing. |
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Wise Geek @ wisegeek.com
Food And Wine Pairing @ foodandwinepairing.org