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.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
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.