Red · 2023
Domaine Saint-Basile Frontenac
Domaine Saint-Basile
Montérégie · Canada
View →Meat
Veal
A supple, elegant wine with enough freshness to honour the veal’s delicacy while still having presence.
The pairing
Why it
works.
Veal is a tender and fairly delicate meat. It requires less power than a steak or lamb, which opens the door to both supple reds and some textured whites. The aim is to accompany its finesse rather than dominate it.
With a cutlet, a creamy sauce or mushrooms, a generous, fresh white can be superb. For a roasted or grilled veal chop, a Pinot Noir, a structured Gamay or another supple red naturally finds its place.
In practice
With veal, choose first based on the sauce and the cooking method. A creamy preparation may call for a textured white; roasted or grilled preparations allow for a red. In both cases, favour elegance over power.
In the glass
What to
look for.
Elegant Pinot Noir01
Structured Gamay02
Supple Cabernet Franc03
Fresh, textured Chardonnay04
Dry Chenin Blanc05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Massive, very tannic or heavily oaked reds. Veal has too delicate a flavour to withstand the same power as grilled red meat.
When serving
Serve whites around 10–12 °C. For supple reds, aim for about 14–16 °C to preserve freshness and finesse.