Veal is a meat unquestionably chosen for its tender character and finesse. Roast veal is a delicacy for gourmets. Moreover, it goes well with many wines and will look great on your table !
In association with the new cooking site Nini's frichtis, here we offer you a wine pairing and Roast veal recipe with zucchini.
The challenges of wine and roast veal pairing
Roast veal is a meat appreciated for its tenderness and tasty taste. By the way, it is a piece of meat often chosen for small festive occasions.
Roast veal is a piece of meat that must be cooked perfectly ! Indeed, meat will be dry if overcooked… It must be just pink to keep all its flexibility.
For this recipe, the challenge is to find a wine up to the task to highlight this juicy meat. Moreover, it will be necessary to make sure to find a wine that will accompany the zucchini without taking over.
What food and wine pairings with our roast veal recipe ?
Preparing a roast veal, accompanied by zucchini and mushrooms, is a good excuse to take out a nice bottle of wine. Indeed, this dish will allow you to explore different chords in both red and white.
Whichever choice you make, the principle is to preserve the fineness of the meat. A fine and elegant wine will bring complexity to your pairing.
The recipe offered to you is simmered in white wine. Therefore, the ideal will therefore be to offer this same color for tasting. Prefer a sufficiently fatty and slightly acidic white wine. For special occasions, I recommend a white wine from the Chassagne-Montrachet appellation or Saint-Romain. Still in Burgundy, the name Rully in Côte Chalonnaise has the particularity of being aged in barrels. This aging brings welcome toasted notes with roast veal.
More accessible, a Alsace Pinot Gris will also work fine. This grape gives wines with an acidity counterbalanced by a very slight sweetness. This balance gives slightly fruity and greedy wines..
You want to offer a red wine ? You will have to turn to a young and fruity wine. Burgundy red d’appellation Volnay has soft tannins that will go perfectly with your dish. Moreover, it will not crush the roast veal and will support its subtle taste. For a more fruity tasting, a Beaujolais Windmill will also be of the best effect !
My selection
For my part, this recipe for roast veal was an opportunity to open a wonderful Saint-Romain (Burgundy white wine). More accessible than a Chassagne-Montrachet, this appellation presents a beautiful roundness thanks to its aging.
To avoid !
For this dish, I would rule out wines that are too tannic and warm. Too marked tannins would crush the juicy finesse of the veal.
Jean-Nicolas Mouretin
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Excellent duo !
Excellent writing duo or excellent food and wine duo ?