Braised Veal

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Braised Veal · Braised Veal Cheese · Braised Veal In Mushroom Cream Sauce +1 more Braised Veal · Braised Veal Cheese · Braised Veal In Mushroom Cream Sauce · Braised Veal Shank Potpie With Touch Of White Wine Cream Sauce, Carrots, Onions, Peas & Thyme

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Braised Veal · Braised Veal Cheese · Braised Veal In Mushroom Cream Sauce +1 more Braised Veal · Braised Veal Cheese · Braised Veal In Mushroom Cream Sauce · Braised Veal Shank Potpie With Touch Of White Wine Cream Sauce, Carrots, Onions, Peas & Thyme

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Braised Veal · Braised Veal Cheese · Veal Braised With Fresh Herbs +1 more Braised Veal · Braised Veal Cheese · Veal Braised With Fresh Herbs · Braised Veal Shank Potpie With Touch Of White Wine Cream Sauce, Carrots, Onions, Peas & Thyme

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Braised Veal · Veal Braised With Fresh Herbs · Braised Veal Shank Potpie With Touch Of White Wine Cream Sauce, Carrots, Onions, Peas & Thyme

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Braised Veal Cheese · Braised Veal In Mushroom Cream Sauce

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Braised Veal Osso Buco · Braised Veal In Mushroom Cream Sauce

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Loire Cabernet Franc — bigger and more structured than neighboring Chinon, with darker fruit and earthier character. The Cabernet Franc to age.