What to Pair with Veal Sauté?

Last Thursday’s meal… veal stir-fry with tarragon sauce. Delicious. So I figured it deserved a post on food and wine pairings for veal stir-fry!

What wine goes well with veal stir-fry?

There are several schools of thought when it comes to veal sauté, particularly the “red wine” camp and the “white wine” camp. What, white wine with veal sauté?! Actually, it all depends on the recipe. And there are many recipes for veal sauté. So each recipe will call for its own wine. Whether red, white, or rosé, many wines pair very well with veal sauté. After all, it’s a matter of preference. So let pleasure speak! Your pleasure.

• For a veal stir-fry with fresh herbs, served with a tarragon and chive sauce: a red Chambolle-Musigny from Burgundy, or a red Morey-Saint-Denis from Burgundy.
• For a veal stir-fry with bell peppers, honey, and rosemary: A white Banyuls from the Languedoc region.
• For a Catalan-style veal stir-fry with chorizo, tomatoes, and onions: A red Minervois from Languedoc, a Corbières from Languedoc, and a Fitou from Languedoc.
• To pair with veal sautéed with orange and carrots: A white Coteaux du Layon from the Loire Valley, an Alsace Pinot Gris Vendanges Tardives, and a Loupiac from Bordeaux.
• For a veal stir-fry with olives and wild rice: A Lirac rosé from the Côtes-du-Rhône, a Tavel rosé from the Côtes-du-Rhône.
• To pair with veal Marengo: A red Cairanne from the Côtes-du-Rhône, a red Gigondas from the Côtes-du-Rhône, or a Côtes-du-Roussillon from the Languedoc.
• For a veal stir-fry with paprika: A red Saint-Chinian from southwestern France, a red or white Châteauneuf-du-Pape, and an Alsatian wine, Gewurztraminer.
• For a veal stir-fry in the style of a blanquette: A white Languedoc Viognier, a white Mâcon-Villages from Burgundy, and a white Beaune from Burgundy.

Enjoy!