Festive elegance meets spring forest – an Easter roast in a class of its own
If you are looking for a suitable wine accompaniment at Easter that combines elegance and depth in one glass, you will find the perfect festive roast here. For this dish, wine with food means a white wine of exceptional strength and complexity that is on a par with the veal loin. The veal loin, roasted in one piece with its golden-brown crust and tender, juicy meat, combines with the earthy, almost truffle-like depth of the morels and the velvety richness of the cream sauce to create a dish of festive proportions. The morels bring the spring forest directly to the Easter table – ephemeral, aromatic and unmistakable. Combining wine and food here means: a white wine that is big enough to speak to this dish without drowning it out.
Ideal wine accompaniment: Pinot Gris Kaiserstuhl QbA Großes Gewächs (Kaiserstuhl, Baden, Germany)
The volcanic weathered soils of the Kaiserstuhl in the heart of Baden give this Pinot Gris a mineral density and an aromatic depth that elevates it far beyond an ordinary white wine. Ripe pear, white peach, roasted hazelnut and a delicate hint of brioche from the carefully used barrique barrel meet a palate of exceptional richness and length. The earthy, almost truffle-like nature of the morels finds a congenial partner in the nutty complexity of this Pinot Gris – both speak the same language of depth, forest earth and ripe fruit. The velvety cream sauce is supported and extended by the fullness of the wine, without one overwhelming the other. The long, mineral finish reveals the true class of this Grosses Gewächs – a white wine that proves that Baden is one of the great white wine regions of Europe and that veal does not have to find its ideal companion in red wine.
Further wine recommendations for this dish
Pinot Gris Pfalz QbA Reserve (Pfalz, Germany)
The warm, limestone-rich soils of the Palatinate produce a Pinot Gris with exceptional depth of fruit and a creamy texture that blends almost seamlessly with the cream sauce of the veal loin. Ripe quince, mandarin, white chocolate and a hint of orange zest meet a full-bodied, flattering palate with pleasant acidity. The morels find a warm partner in the nutty ripeness of this wine, which picks up on their earthiness and gently extends it. For all those who prefer German quality for their Easter roast.
Puligny-Montrachet AOC (Côte de Beaune, Burgundy, France)
The limestone soils of the Côte de Beaune characterize this Chardonnay with a precision and minerality that is second to none. Lemon zest, white peach, acacia blossom and a delicate smoky note from the barrique barrel meet a taut, long-lasting acidity of crystalline clarity. The morels find a worthy partner in the nutty depth of this Burgundy, while the cream sauce is wonderfully mirrored by the creaminess of the wine. A wine for special occasions – and Easter is just that.
Viognier Condrieu AOC (Condrieu, Northern Rhône, France)
The steep granite terraces of Condrieu produce one of the most aromatic and exotic white wines in the world from the Viognier grape. Fresh apricot, peach blossom, violets, ginger and a hint of orange marmalade meet a full-bodied, almost opulent palate with a surprisingly fresh acidity. The floral aroma of the Viognier creates an unexpected, fascinating combination with the nutty character of the morels. For wine lovers who take Easter as an opportunity for a great discovery.
Pinot Blanc Steiermark DAC (Styria, Austria)
The Styrian slate and limestone soils shape this Pinot Blanc into a wine of impressive elegance and freshness. Green apple, pear, white flowers and a fine mineral note meet a lively, precise acidity that cuts through the fatty veal wonderfully. The morels are brought to the fore by the wine’s restrained, elegant fruit, rather than being masked. An Austrian white wine of fine stature that shows that Styria has long been one of Europe’s great white wine regions.
Chardonnay Sonoma Coast AVA (Sonoma County, California, USA)
The cool influences of the Pacific Ocean characterize this Chardonnay with a freshness and precision that is exceptional for California. Lemon zest, green apple, white pear and a subtle vanilla note from the barrique barrel meet a lively, structuring acidity that lends the wine elegance despite its richness. The creaminess of the cream sauce finds its ideal mirror in the buttery melt of this Chardonnay, while the morels gain additional complexity from the subtle oak spice. For all those who want to celebrate Easter with a view across the Atlantic.
You can find more festive wine ideas for Easter in our themed category – from classic Easter roasts to light spring dishes.
The recipe:
Veal loin roasted in one piece with morel cream
Cooking utensils
- 1 Roasting pan or ovenproof pan
- 1 Cutting board
- 1 Knife
- 1 Gravy spoon
- 1 Pan for the morel sauce
- 1 Meat thermometer
- 1 Sieve
Ingredients
- 1 Veal loin in one piece approx. 600-700 g, 2 bones
- 20 g Dried morels
- 150 ml Veal stock
- 150 ml Cream
- 100 ml dry white wine Pinot Gris
- 1 Shallot
- 1 Garlic clove
- 2 Sprigs of thyme
- 2 Tbsp clarified butter
- 20 g Cold butter
- Salt white pepper
- Fresh parsley to garnish
Preparation
PREPARATION:
- Soak the morels in lukewarm water for approx. 20 minutes.
- Pass the soaking water through a fine sieve.
- Squeeze and roughly chop the morels.
- Remove the veal loin from the fridge 30 minutes before roasting.
- Season all over with salt and white pepper.
- Finely dice the shallot.
- Press in the garlic.
- Preheat the oven to 160 °C fan.
COOKING STEPS:
- Heat the clarified butter in an ovenproof frying pan over a high heat.
- Sear the veal loin on all sides – approx. 2-3 minutes per side.
- Add the thyme and garlic.
- Place the pan in the preheated oven.
- Cook for approx. 25-30 minutes until the core temperature reaches 58-60 °C.
- Use a meat thermometer.
- Remove the veal loin and leave to rest for 10 minutes under aluminum foil.
- Sauté the shallot in the same pan until translucent.
- Pour in the white wine and reduce.
- Add the morel soaking water.
- Stir in the veal stock.
- Reduce by half.
- Add the cream and simmer for a further 5 minutes.
- Stir in the morels and cook briefly.
- Stir in cold butter for gloss and binding.
- Season to taste with salt and pepper.
DIRECTIONS:
- Cut the veal loin between the bones into two chops.
- Serve on preheated plates.
- Generously pour over the morel cream sauce.
- Garnish with fresh parsley.
- Serve immediately.
SUPPLEMENTS:
- Potato gratin with Gruyère and fresh thyme
- Steamed young spinach with nutmeg and butter
- Fried spring onions with sea salt
