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.