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Food and wine pairing

Roast veal tendron

Photo de Glen MacLarty (CC BY 2.0)
https://www.flickr.com/photos/glenmaclarty/6342211281/

Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Synonyms

  • Baked veal tendron
  • Baked veal plate short ribs
  • Roasted veal tendron
  • Roasted veal plate short ribs

This dish pairs well with 3 drinks :

Côtes de Bourg rouge

Côtes de Bourg rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 8 years old.
Prefer a pairing with a developed wine.
>dish info

Graves rouge

Graves rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Lussac Saint-Émilion

Lussac Saint-Émilion
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 7 to 10 years old.
>dish info