What type of wine goes best with Veal Parmesan?!
Answers: Going out to a nice B.Y.O.B Italian place, I am going to have the baby cow, and dont know what the wife will have. What type of wine do you suggest, Merlot, Burgandy, dark red??
Almost any white wine....
Veal and pork fall into the range in between a robust beef roast and a delicate whitefish. Consequently, the best wines to serve with veal and pork also fall in the middle somewhere. Almost any white wine complements veal and pork, but I especially like a nice Chardonnay. Light red wines such as Beaujolais also work well, particularly with a veal or pork roast.
I prefer reisling, but any white wine will do :)
Enjoy..
: )
source:
http://www.perfectentertaining.com/artic...
Chianti
Usually White wine is served with Veal, but in this case if you have a red sauce on top I would serve a light red wine like a pinot noir or similar.
red wine
i've had veal parm with merlot. wasn't the best combination, but it wasn't bad either. i think the cheese and tomato sauce makes this a red wine meal, whites are probably a bit too light. then again, that's just my taste.
pinot grigio
A dry rose wine, like Mateus, will do nicely.
Sangiovese- made from the same grapes as Chianti but not quite so dry.
Veal Parmesan tends to be a cheesy dish but the veal is still a fragile meat. You'll want a red that can hold its own but also work well with other flavors.
I'd recommend a label called "Luna di Luna." Their blend of Cabernet and Merlot is very nice for this kind of thing.
If blends are not your style, then look for a wine made from the Sangiovese grape. This will be easier on the veal but still deal with the cheese-factor. Two labels that are of good value are "il Bastardo" and "Melini" but there are many others out there (don't pay over $10-12). A little bit more tannic would be "Colossi" from Sicily (not a sangiovese)
If you prefer a more tannic big red wine that says "outta my way!" then try Crazy Horse from Australia, California's "Forrest Glen" or any French Burgundy (it would overpower the veal in my opinion though).
Definitely Chianti
If it's available, try an oak aged Australian Semillon especially from Western Australia (Margaret River). These tend to have had lees contact and this will offer a cheesy texture to balance the parmesan. The citrus, straw fruit will work well with the Veal. Good luck