Wine and food pairing ⅩLⅠ:veal

If the veal is young and white, stay with rich white wines, White Burgundy (Chardonnay), Austrian Grüner Veltliners or German Rieslings. Heavier veal dishes will take a fruity red, from Chianti to Pinot Noir to lighter Zinfandels.

Additions from readers:

Many French cookbooks recommend Graves with veal chops, not without reason. Simply prepared veal roast is perhaps the best neutral background for aged whites and reds. --Craig Schweickert