Rose 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 Rose Veal · Rose Veal Chop · Grilled Veal Chops With Rosemary

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.

Works with Grilled Veal Chops With Rosemary · Veal Scallops With Mushrooms And Rosemary

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 Rose Veal · Rose Veal Chop

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 Rose Veal · Rose Veal Chop

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 Rose Veal · Rose Veal Chop

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.

White · Medium · Dry

Burgundy's southernmost serious Chardonnay — sun-soaked, peachy, accessible. The thinking person's value white from the Mâconnais.

Tuscany's only white DOCG — Vernaccia grape, all green apple, citrus, and a faint almond bitterness. A historic wine that earned its reputation honestly.

Red · Medium · Dry

Bordeaux's serious white tradition — Semillon-Sauvignon blends, often barrel-aged, with citrus, white peach, beeswax, and the structure to age for decades.