Pairings | Roast veal
Cold roast veal with herbs and St Chinian rosé
Posted on July 28 2008 at 09:05
It’s been so hot over the last couple of days here in the Languedoc I haven’t felt much like cooking so we raided the very good local traiteur (takeaway) in Murviel yesterday for our weekend’s eating. The highlight was some beautifully cooked rare roast veal with herbs - in the style of Italian porchetta.
Roast veal and Gevrey-Chambertin
Posted on March 5 2024 at 20:50
My general rule is not to buy burgundy or other expensive wines on a wine list because the mark-ups are just too painful but celebrating a friend’s big birthday at Bouchon Racine in London the other day it proved too hard to resist.