Veal

Jukes Wine And Food Veal

There are some mightily good dishes in this section, but sadly there is no hard and fast rule as to what to follow on the wine front, so read carefully. In general, veal prefers to keep the company of grown-up white wines and classy, lighter reds. Saltimbocca, the terrific veal, sage and prosciutto dish, needs a wine to ‘jump in the mouth’. Pinot Nero (Italian Pinot Noir) would be fine but is hard to find and often a little dear. If your search is unsuccessful, try another unusual wine – Trincadeira or Alfrocheiro from Portugal would be an inexpensive and inspirational substitute. Vitello tonnato, a phenomenal dish of contrasting flavours, using thinly sliced, braised veal and served cold, drizzled in a sauce made from marinated tuna, lemon juice, olive oil and capers, is one of the world’s most sumptuous starters. Taking the tuna and anchovy (used in the braising stage) as your lead – fresh, sunny, seaside whites like Roero Arneis, Favorita, Nascetta, Verdicchio, Greco and Vernaccia work especially well. If you are snookered for decent Italian whites, then just go for a Kiwi Sauvignon for safety. Wiener schnitzel, fried veal in egg and breadcrumbs, can often taste a little on the dry side, so what else is on the plate? If there is nothing of enormous character to deflect your mission, give it the kiss of life with a juicy, mildly oaked Chardonnay. Blanquette de veau, the French classic with a creamy sauce, is a white wine dish. Again, Chardonnay will do, but for perfection go for Viognier, Roussanne or Marsanne blends from the Rhône or Victoria in South Australia. Osso bucco, veal shin with wine, tomatoes, parsley, garlic and zesty gremolata, is a lighter, yet more heady stew than most, and Tasmanian, Yarra Valley, Adelaide Hills (Aussie), New Zealand or Oregon Pinot Noir would be great, as would huge, full-on Chardonnays.