Need a Wine Suggestion for Veal Chops

Malbec would be the best choice IMO

 

Can't go wrong with a good Pinot Noir. I recommend Alouette.

 

Hi Tom. Unless you do a cream sauce that requires a wine with more acid, a grilled veal chop (olive oil and herbs) demands a Pinot in my opinion, but one with some earth. The bigger Oregon guys (Beaux Frerers, Archery Summit, Dom Drouhin,) go well. Avoid the lighter styles like A to Z ( a fine QPR ). If the budget will tolerate it a proper Burgundy will do the trick. In Oregon, the older vintages 2008 and 2010 are lovely if you can find them. Asimov had an article in his Wednesday Wine Talk column two weeks ago (Feb 18) on affordable burgundies. Column should be available on line

 

A Barolo

 

If you do want a white wine with a grilled Veal Chop, I gave it some thought and suggest a Meursault. It has a smoky component (from a proper vintner and vintage) and low acid...it has the complexity to stand up to the veal. I like reds with veal chops as the char from grilling goes well with a red's tannins. Darth's suggestion of an Italian red is a good one too...Brunellos are a bit lighter and less expensive than Barolos.

 

A good Meursault is a very good choice indeed.
Also some of the great Meursaults make fantastic matchings with cheese, especially Comté; it was one of the association of choice between wine and cheese, until the end of the sixties when the habit of drinking red wine with cheese took momentum, which, for most of cheeses, is in fact unfortunate.

Rgds

 

Viticcio Chianti Classico Riserva - next to Caymus Cabernet, one of my favorites - goes well with veal.

 

Higher acid, "lighter red. Nebbiolo would be my choice. Had some wonderful veal with Barolo and barbaresco in Piedmonte a few months back.

Anyways, I wouldn't go too oaky (most Cali cabs) or too blue/black of fruit (Syrah, etc)


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Weel, if we are back to red suggestions with veal chops (and supposing my understanding of "veals chops" is the right one) then as said by Keith above, provided that your budget will stand it, a bourgogne will be a nice match indeed: Aloxe Corton, Vougeot Premier Cru, Nuit Saint Georges premier cru, or a good Chateauneuf du Pape.

Rgds

 

Ding ding we have a winner! Una Barolo

 

one of my favorites is Veal saltimboca - I do it with fresh sage and prosciutto .. grille the chop to rare. let it sit, wrap the chop with fresh sage leaf, and cover with prosciutto - use 1-2 thin slices.

in a hot Saute pan - with peanut oil or safflower - high temp oil.

sear the ham covered chop = until its golden brown - and the ham will shrink around the chop.

take out - and rest on towel to absorb the grease.

add in - 8-9 whole sage leaves - and quicky fry to crispy - and drain on towel.

take off the heat - drain off the 1/2 the oil and then add back on the heat add in 2-3 sliced shallots and saute till transparent. add in chopped sage and salt & pepper and some ground coriander and a big knob of whole butter splash of white balsamic vinegar - just a splash... make into a sauce and serve on the chop with the crispy sage leaves....

like it on onion and pea risotto.... and serve with a barolo. Pio Cesare 2010 if you can find it.

 

you dont really need the balsamic, just omit it if you cant find any- use splash of vermouth or nothing... but it gives a slight tang to the butter sauce - just a splash!

when you fry the sage leaves make sure they are DRY... or you will get splattered! use the biggest ones you can find - they cook and crisp really fast. - you can eat them like candy... so do a lot.

 

Awsome! looks good. sage and white truffle truffle risotto - nice!

 

coriander seed - i put it in a large pepper grinder - and grind as needed. I actually mix pink peppercorns 1/3 with the rest coriander seeds.

you can also smash with the flat of a large knife as well...

 

Try a sangiovese or a brunello di montalcino. The last few I've had drank a little lighter for what they are.