Veal Scallop

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 Scallop · Veal Scallopini · Veal Scallopine +4 more Veal Scallop · Veal Scallopini · Veal Scallopine · Veal Scallopinni · Veal Scallopini Florentine · Veal Scallopini With Saffron Cream Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

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 Scallop · Veal Scallopinni · Veal Scallopini Florentine +2 more Veal Scallop · Veal Scallopinni · Veal Scallopini Florentine · Veal Scallopini With Saffron Cream Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Veal Scallop · Veal Scallopinni · Veal Scallopini Florentine +2 more Veal Scallop · Veal Scallopinni · Veal Scallopini Florentine · Veal Scallopini With Saffron Cream Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

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 Scallop · Veal Scallopinni · Veal Scallopini Florentine +2 more Veal Scallop · Veal Scallopinni · Veal Scallopini Florentine · Veal Scallopini With Saffron Cream Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

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 Scallop · Veal Scallopinni · Veal Scallopini Florentine +2 more Veal Scallop · Veal Scallopinni · Veal Scallopini Florentine · Veal Scallopini With Saffron Cream Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

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.

Works with Veal Scallopini · Veal Scallopine

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 Scallopini · Veal Scallopine

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

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

White · Medium · Dry

Grüner Veltliner or Riesling from Austria — green apple, white pepper, laser acid. Among the most food-friendly whites on earth.

Red · Medium · Dry

Chile's reds — Cabernet, Merlot, Carménère, blends — riper than Bordeaux, less brawny than Napa, often great value with notable green-pepper character.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.