| 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 |
