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Food and wine pairing

Braised veal sweetbreads with morels

Photo de Yanay Rosen (CC0 1.0)
https://www.flickr.com/photos/187878392@N04/53260765800/

Offal and tripe

Braised veal sweetbreads with morels

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 morels

See also:

  • Ris de veau aux morilles
  • Ris de veau braisé

This dish pairs well with 3 drinks :

Chevalier-Montrachet

Chevalier-Montrachet
Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 6 years.
Aging potential (estimation) : 15 to 20 years old and more.
Prefer a pairing with a wine of at least 10 years old.
>dish info

Sauternes

Sauternes
Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk from : 2 years, 5 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.
Prefer a pairing with a wine over 10 years old.
>dish info