Autumnal delight with fine veal and mushroom flavors
A classic example of wine with food: Tender veal, slowly braised with aromatic porcini mushrooms, fine root vegetables and a dash of white wine. The creamy sauce coats fresh ribbon noodles, while parmesan and parsley enhance the dish. This veal ragout combines earthy, nutty and buttery notes to create an autumnal moment of indulgence. A perfect dish for cozy evenings where wine and food go together harmoniously. Ideally accompanied by an elegant Pinot Noir Givry AOC from Bourgogne, which stylishly complements the ragout with fine fruit and subtle spice.
Ideal wine pairing: Pinot Noir Givry AOC (Bourgogne, France)
The Pinot Noir Givry AOC from the southern Côte Chalonnaise harmonizes perfectly with the fine veal ragout. Its aromas of red berries, violets, some undergrowth and subtle spices reflect the autumnal mood of the dish. The fresh acidity lifts the creamy sauce, while fine tannins emphasize the texture of the tender veal. A hint of wood barrel and subtle roasted aromas combine with the porcini mushrooms and parmesan of the tagliatelle. A wine with elegance and depth that strikes a masterful balance between finesse and warmth.
Further wine recommendations for this dish
Barbera d’Alba DOC (Piedmont, Italy)
The Barbera d’Alba DOC shows dark fruit, lively acidity and a soft structure. Aromas of sour cherry, plum and a hint of licorice complement the earthy mushroom notes. Its freshness acts as a counterpoint to the creamy sauce and lightens the dish. An authentic, powerful companion with a Mediterranean character.
St. Laurent Thermenregion DAC (Lower Austria, Austria)
The St. Laurent Thermenregion DAC combines aromas of sour cherry, herbs and gentle woody notes. With its medium body and fine tannin structure, it goes perfectly with veal. The fresh acidity brings lightness, while the subtle spiciness emphasizes the autumnal notes of the ragout.
Tempranillo Ribera del Duero DO (Castile, Spain)
A Tempranillo Ribera del Duero DO with notes of cherries, vanilla and dried herbs adds depth to the dish. The silky tannins and long finish complement the creamy sauce and harmonize wonderfully with the buttery texture. A powerful yet elegant wine with Mediterranean esprit.
Mondeuse de Savoie AOC (Savoy, France)
The Mondeuse de Savoie AOC brings cool spice, floral notes and fine minerality. Its lively character contrasts wonderfully with the creamy sauce, while the earthy aromas highlight the mushrooms. An elegant red wine that brings alpine freshness to the combination.
Merlot Stellenbosch WO (South Africa)
The Merlot Stellenbosch WO shows ripe fruit aromas of cassis, plum and cedar wood. Its round structure and supple tannins are an excellent match for ragout. The subtle spiciness and fine sweetness combine harmoniously with the cream sauce and give the dish depth and richness.
The recipe:
Kalbsragout mit Steinpilzen & Bandnudeln
Cooking utensils
- 1 Topf
- 1 Pfanne
- 1 Schneidebrett & Messer
- 1 Holzlöffel
- 1 Sieb
Ingredients
Für das Ragout:
- 400 g Kalbfleisch aus der Schulter, in Würfel geschnitten
- 1 Zwiebel
- 1 Karotte
- 1 kleines Stück Sellerie
- 1 EL Butter
- 1 EL Olivenöl
- 100 ml Weißwein
- 400 ml Kalbsfond
Für die Pilze und Sauce:
- 200 g frische Steinpilze oder getrocknete, eingeweicht
- 100 ml Sahne
- Salz Pfeffer, Muskat
Zum Servieren:
- 200 g Bandnudeln
- Etwas gehackte Petersilie
- Frisch geriebener Parmesan
Preparation
Ragout zubereiten:
- Kalbfleisch in Butter und Olivenöl portionsweise goldbraun anbraten, herausnehmen.
- Zwiebel, Karotte und Sellerie fein würfeln und im Bratensatz glasig anschwitzen.
- Mit Weißwein ablöschen, leicht einkochen lassen.
- Fleisch wieder zugeben, mit Kalbsfond auffüllen und zugedeckt etwa 60 Minuten sanft schmoren.
Pilze und Sauce:
- Steinpilze in Scheiben schneiden, separat in Butter goldbraun braten und zum Ragout geben.
- Sahne einrühren, leicht einkochen, mit Salz, Pfeffer und Muskat abschmecken.
Anrichten:
- Bandnudeln in Salzwasser garen, abgießen und mit Ragout und Parmesan anrichten.
- Mit gehackter Petersilie bestreuen und servieren.
Empfohlene Beilagen:
- Feldsalat mit Walnüssen
- Geröstetes Weißbrot mit Kräuterbutter
- Ofenkarotten mit Thymian
