Wines that pair with
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Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.
Why it works with Veal Braised With Fresh Herbs
Côtes de Provence and Veal Braised With Fresh Herbs make a workable pairing — taste, adjust, enjoy.
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.
Why it works with Veal Braised With Fresh Herbs
The friendly middle ground for Veal Braised With Fresh Herbs: Shiraz/syrah's balance lets the meat lead.
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.
Why it works with Veal Braised With Fresh Herbs
Zinfandel's weight matches Veal Braised With Fresh Herbs's heft; the tannins keep the palate clean between bites.
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