Delicately braised – finely seasoned – wintery delight

Wine with food shows how harmoniously wine and food can work together. This veal stew with herbs & parsnips is an elegant main course for chilly days. Tender braised veal combines with the aromas of thyme, rosemary and bay leaf. The creamy sweetness of the parsnips gently rounds off the dish and gives it depth. Combined with a finely structured red wine, the result is an interplay of earthy warmth, elegant spice and silky texture. A dish that has a rustic feel and yet impresses with its fine balance – perfect for cozy evenings for two or as a festive menu course in winter.

Ideal wine pairing: Pinot Noir Sancerre Rouge AOC (Loire, France)

The Pinot Noir Sancerre Rouge AOC from the Loire is a prime example of elegance and finesse. Its notes of red berries, fine spice and light minerality pick up the herbs of the veal ragout wonderfully. The wine has a lively acidity that lends freshness to the creamy parsnip component, while its silky tannins caress the delicate meat structure. The medium body ensures that the wine and dish complement each other without overpowering each other. The Sancerre Rouge brings tension, lightness and depth at the same time – a stylish, French interpretation of the interplay between meat, vegetables and herbs.

Further wine recommendations for this dish

Baden Pinot Noir QbA (Baden, Germany)
This Pinot Noir from Baden combines elegance with fine fruit and a mild structure. Its aromas of cherries, cranberries and a hint of forest floor go perfectly with the earthy notes of parsnips. The wine remains pleasantly slender and accompanies the ragout without overpowering it. The moderate acidity harmonizes with the creamy texture of the puree, while fine herbal aromas in the finish pick up the spice of the dish. An example of how finely nuanced German Pinot can bring style and warmth to winter.

Zweigelt Burgenland DAC (Austria)
This Austrian Zweigelt shows aromas of ripe cherries, cloves and a hint of chocolate. Its supple tannin supports the ragout, while the fruity core emphasizes the sweetness of the parsnips. The lively acidity structure provides freshness and balances the fullness of the dish. In combination with the herbs, a harmonious, wintery and spicy interplay is created. A red wine with a soft body and charming spiciness that goes perfectly with braised veal.

Barbera d’Asti DOCG (Piedmont, Italy)
The Barbera d’Asti DOCG brings freshness and liveliness into play. Its aromas of sour cherries, blackberries and violets contrast with the creamy sweetness of the parsnips and emphasize the herbs in the ragout. The wine has a juicy acidity and velvety texture, adding balance to the dish. The Italian combination of fruit and structure makes it the perfect companion for light ragouts that combine aroma and elegance.

Carmenère Valle de Colchagua (Chile)
This Carmenère from Chile smells of cassis, black pepper and dried herbs – a delightful combination with aromatic veal stew. The wine impresses with its supple body and velvety tannins, which emphasize the meat. Its fine herbal spice reflects the rosemary and thyme from the dish, while dark fruit aromas add depth. A harmonious, modern version with a South American soul and balanced character.

Pinotage Stellenbosch WO (South Africa)
The Pinotage from Stellenbosch WO combines ripe red fruit with a slightly smoky note. This combines charmingly with the caramelized aromas of the ragout. The fullness of the fruit complements the sweetness of the parsnips, while soft tannins lend structure. Its gentle spiciness and subtle vanilla notes harmonize wonderfully with the Mediterranean herbs. A wine that combines exoticism and comfort – warm, elegant and full-bodied on the finish.

The recipe: