I suppose one could say veal is the “other-other” white meat. We usually think of porc as the “other” but I’m throwing my cares to the wind and saying veal is part of this class. With porc, I think you could easily pair a Bordeaux or a Rhone wine for example and they would both nestle-in comfortably, happy to be among friends. Veal on the other hand likes to take the higher road in terms of one’s palate. Veal is “daintier” – if I dare to say so and therefore needs a corresponding wine that’s not going to declare war on our senses or completly takeover the meal. I have used the analogy before, you’re not calling in your 300 lb lineman; this is a finesse play. I hope some of you were able to follow that long and wine-ing road. So my selections are two lighter reds, staying away from the Bordeaux and one excellent Mâconnais.
Wine Pairing – Côtes de Veau au Herbes Sauce Madère
14 Friday May 2010
Posted Beaujolai Crus, Pouilly - Fuissé
inLes Vins de Sélection
Côtes du Rhône – Côtes du Rhône Village: Vines in this region of France have been since Pre-Roman times. This wine, as I have always pitched, contiues to be one of my very favorites. The “Village” designation gives you an idea where it stands on the vineyard food chain excellence After village comes village (and name) the comes “Cru” the grandest designation.
Beaujolais – Beaujolai Crus: Here again as in the “Village” designation, I am recommending the “Crus.” In the Beaujolai region, the largest Cru is right around Mont Brouilly and has, oddly enough, the Côte de Brouilly as part of its region. These wines are noted for their aromas of blueberries, cherries, raspberries and currants.
Burgundy, Macon – Pouilly-Fuissé: This is hardly an unknown among all the wonderful Chardonnay’s from this region of Burgundy. A dry white wine should pair very nicely with your repas du midi.