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If prepared in a rich, savory manner such as a wild mushroom sauce, lean toward a Barolo, Brunello di Montalcino, Bordeaux, Cabernet Sauvignon, Malbec, Merlot, or perhaps even a Cotes du Rhone.

If prepared in an acidic dish, such as veal scallopini, lean toward a Chianti, Nebbiolo, or Rioja.

Beef: Veal Dishes

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