Veal Ragu

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 Veal Ragu · Veal Mushroom Ragu · Veal & Mushroom Ragu +3 more Veal Ragu · Veal Mushroom Ragu · Veal & Mushroom Ragu · Veal And Sausage Ragu · Mushroom Ragu With Veal · Grilled Veal Chops With Mushroom Ragut

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 Veal Ragu · Veal Mushroom Ragu · Veal & Mushroom Ragu +3 more Veal Ragu · Veal Mushroom Ragu · Veal & Mushroom Ragu · Veal And Sausage Ragu · Mushroom Ragu With Veal · Grilled Veal Chops With Mushroom Ragut

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Veal Mushroom Ragu · Veal & Mushroom Ragu · Mushroom Ragu With Veal +1 more Veal Mushroom Ragu · Veal & Mushroom Ragu · Mushroom Ragu With Veal · Grilled Veal Chops With Mushroom Ragut

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 Veal Mushroom Ragu · Veal & Mushroom Ragu · Mushroom Ragu With Veal +1 more Veal Mushroom Ragu · Veal & Mushroom Ragu · Mushroom Ragu With Veal · Grilled Veal Chops With Mushroom Ragut

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 Veal Mushroom Ragu · Veal & Mushroom Ragu · Mushroom Ragu With Veal +1 more Veal Mushroom Ragu · Veal & Mushroom Ragu · Mushroom Ragu With Veal · Grilled Veal Chops With Mushroom Ragut

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 Veal Ragu · Veal And Sausage Ragu · Pasta With Veal, Sausage And Porcini Ragu

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 Veal Ragu · Veal And Sausage Ragu

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

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.