Veal Cutlets

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 Lemon Veal Cutlets · Breaded Veal Cutlets · Veal Cutlets Artichoke Hearts +1 more Lemon Veal Cutlets · Breaded Veal Cutlets · Veal Cutlets Artichoke Hearts · Veal Cutlets And Artichoke Hearts

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 Lemon Veal Cutlets · Veal Cutlets Artichoke Hearts · Veal Cutlets And Artichoke Hearts

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Veal Cutlets · Breaded Veal Cutlets · Veal Cutlets With Artichoke Hearts

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 Lemon Veal Cutlets · Veal Cutlets Artichoke Hearts · Veal Cutlets And Artichoke Hearts

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Veal Cutlets Artichoke Hearts · Veal Cutlets And Artichoke Hearts

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 Breaded Veal Cutlets · Veal Cutlets Milanese

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 Cutlets Artichoke Hearts · Veal Cutlets And Artichoke Hearts

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.

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.

Red · Medium · Dry

Puligny's slightly riper twin — same DNA, a touch more flesh, often a fraction less expensive. The Burgundian sweet spot.

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.

Red · Medium · 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.