Wine and food pairing: Barbecued veal chop

Veal chop is renowned for its tenderness and delicate flavor. Barbecuing adds an extra dimension with smoky, caramelized aromas, while preserving the meat's juiciness. This duality of flavors and textures calls for a wine capable of respecting the finesse of veal while matching the grilled notes.

Here are a few criteria for Choosing the ideal organic wine.

- A wine with good acidity can balance the richness and slight sweetness of grilled veal.

- The structure of the wine should be sufficient to withstand the grilled flavors without overpowering the delicacy of the veal.

- The flavors of the veal should be well balanced.

- The wine's aromas should complement and enhance those of the grilled veal, bringing fruity, spicy or woody notes as desired.

A Chardonnay from Burgundy, aged in oak barrels, brings aromas of white-fleshed fruit, vanilla and butter, with good acidity and a round texture. Chardonnay's woody, buttery notes perfectly complement the grilled flavors of the veal chop, while its acidity balances the richness of the meat. A Cote-de-beaune from Domaine Chantal Lescure will be a fine match.

A Pinot Noir offers aromas of cherry, raspberry and undergrowth, with fine tannins and refreshing acidity. The delicacy of Pinot Noir respects the tenderness of veal, and its fruity and spicy notes blend harmoniously with grilled flavors. Try the Irancy du Maison de la Chapelle on this dish!

A Côtes du Rhône, with its aromas of black fruits, pepper and Provence herbs, has a medium structure and supple tannins. The spices and herbaceous notes of Côtes du Rhône accentuate the flavors of the barbecue, while its structure supports the texture of the meat without overwhelming it. The Gigondas du domaine d'Ouréa will be a magnificent match!

Viognier is known for its intense aromas of apricot, peach and white flowers, with moderate acidity and a rich texture. Viognier's aromatic richness enriches the flavor profile of veal chop, while its creamy texture pairs well with the juiciness of grilled meat. The Contours de Deponcins from domaine François Villard will be a sublime companion to this dish!

A rosé from Provence is generally dry, with aromas of red fruit, citrus and a beautiful minerality. The freshness and lightness of rosé de Provence adds a refreshing touch that balances the roasted flavors, offering a pleasant contrast. Try the Rosé Prestige du domaine de Saint-Ser, fresh and persistent!

Practical Tips for a Successful Tasting

Serving wines at the ideal temperature is crucial. A light red wine like Pinot Noir can be slightly chilled, while a white or rosé should be served chilled but not iced. On the other hand, more structured red wines, such as a Côtes du Rhône, can benefit from decanting to open up their aromas.