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Food and wine pairing

Braised veal sweetbreads with endive fondue

Photo de Mokeneco (CC BY-SA 2.0)
https://www.flickr.com/photos/mokeneco/4279273944/

Offal and tripe

Braised veal sweetbreads with endive fondue

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Synonyms

  • Braised veal ris with endive fondue
  • Braised veal ris with chicory fondue
  • Braised veal sweetbreads with chicory fondue

See also:

  • Ris de veau braisé

This dish pairs well with 2 drinks :

Beaune rouge

Beaune rouge
Still red wine(s)

Serve at 15-16°C or 59-61 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 6 to 12 years old.
>dish info

Marsannay rouge

Marsannay rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.
>dish info