Roasted 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 Roasted Veal Rack · Honey Roasted Veal · Roasted Veal Breast +4 more Roasted Veal Rack · Honey Roasted Veal · Roasted Veal Breast · Roasted Stuffed Veal · Roasted Rack Of Veal · Roasted Stuffed Breast Of Veal · Bacon Wrapped Roasted Veal Tenderloin

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 Roasted Veal Rack · Honey Roasted Veal · Roasted Veal Breast +4 more Roasted Veal Rack · Honey Roasted Veal · Roasted Veal Breast · Roasted Stuffed Veal · Roasted Rack Of Veal · Roasted Stuffed Breast Of Veal · Bacon Wrapped Roasted Veal Tenderloin

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 Roasted Veal Rack · Honey Roasted Veal · Roasted Veal Breast +4 more Roasted Veal Rack · Honey Roasted Veal · Roasted Veal Breast · Roasted Stuffed Veal · Roasted Rack Of Veal · Roasted Stuffed Breast Of Veal · Bacon Wrapped Roasted Veal Tenderloin

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 Roasted Veal Rack · Honey Roasted Veal · Roasted Veal Breast +3 more Roasted Veal Rack · Honey Roasted Veal · Roasted Veal Breast · Roasted Stuffed Veal · Roasted Rack Of Veal · Roasted Stuffed Breast Of Veal

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 Herb Roasted Veal Chop · Roasted Non-free Orange Veal · Bacon Wrapped Roasted Veal Tenderloin

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.

American Bordeaux-style blend — must use the traditional Bordeaux grape varieties. The flag for serious New World red blending; varies wildly in style.

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Red · Medium · Dry

The classical claret style — Cabernet/Merlot-led blends from Bordeaux, black currant and cedar with serious structure. Cellar-worthy at any quality level.

An uncatalogued varietal or single-vineyard wine. Taste before pairing: assess color, weight, and any obvious sweetness, then plate accordingly.