Food and wine pairing: veal Axoa

Veal axoa is a spicy stew where veal meat is simmered with peppers, onions, garlic, Espelette pepper, and sometimes tomatoes. This dish combines mild, spicy and slightly sweet flavors, creating a complex harmony of tastes.

A Irouléguy rouge, the emblematic wine of the Basque country, is an ideal choice. With its aromas of red and black fruits, spicy notes and well-presented tannins, it perfectly complements the spicy flavors and richness of veal axoa. A Madiran du domaine Labranche-Laffont, with its aromas of black fruits, licorice and powerful tannins, is also an excellent option. This wine offers a solid structure that pairs well with the tender texture of the meat and the spices of the dish.

A Rosé from Tavel or Bandol like that from Tour du Bon, structured with notes of ripe red fruits and a light spicy touch, is perfect to accompany veal axoa. This wine brings a fruity dimension and a light complexity that go well with the flavors of the dish. A Rosé de Provence, light and dry with red fruit aromas and refreshing acidity, is also an excellent option. Its lightness and liveliness balance the spicy flavors and richness of the meat.