Veal Piccata

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 Veal Piccata · Veal Piccata With Capers And Pine Nuts

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Veal Piccata · Veal Piccata (limone)

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 Piccata · Veal Piccata (limone)

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Veal Piccata · Veal Piccata (limone)

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

Works with Veal Piccata · Veal Piccata With Capers And Pine Nuts

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

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 · Medium · Dry

The colloquial shorthand for Brunello di Montalcino — pure Sangiovese, five years of aging, decades of ageability. Tuscany at its most ambitious.

Red · Medium · Dry

Tuscany's most serious wine — pure Sangiovese aged at least five years before release. Cherry, leather, tobacco, dried herb; immensely structured, immensely age-worthy.

Red · Medium · Dry

The cooler-climate sibling of Cabernet Sauvignon — leaner, more aromatic, with notes of bell pepper, raspberry, and graphite. The Loire's Chinon and Bourgueil do it best.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Loire Cabernet Franc at its most refined — pencil-shavings, raspberry, and a flint-stone finish. The bistro red of choice; equally good chilled in summer.