Veal Piccata & Wine Pairing

Rioja Blanco Reserva, with its rich body, creamy texture, and flavours of ripe stone fruits, citrus, and toasted vanilla from oak aging, pairs wonderfully with veal piccata. The wine’s vibrant acidity cuts through the richness of the butter and complements the tangy lemon sauce, while its complex notes of apple, pear, and a hint of nuttiness enhance the savoury flavours of the veal. The toasty oak influence adds depth, matching the dish’s creamy, zesty character.

Veal is a lighter red meat, so you can get away with a full-bodied Chardonnay, when pairing with it. Especially in this case, when the Veal is in a lemony and buttery sauce!

Chardonnay, especially one with a touch of oak, pairs beautifully with veal piccata. The wine’s rich, buttery texture complements the creamy, lemony sauce of the dish, while its bright acidity balances the tanginess from the lemon and capers. Flavours of ripe apple, pear, and citrus in the Chardonnay enhance the delicate flavours of the veal, while the wine’s subtle oak and vanilla notes add depth to the pairing. This combination creates a harmonious balance, where the wine’s richness melds seamlessly with the dish, elevating the flavours of both the veal and the sauce.

Falanghina, with its vibrant acidity and bright citrus, floral, and herbal notes, pairs beautifully with veal piccata. The wine’s fresh lemon and green apple flavours complement the tangy lemon sauce in the dish, while its crisp acidity cuts through the richness of the butter, keeping the palate refreshed. Falanghina’s subtle hints of herbs and minerality enhance the delicate flavours of the veal, adding depth without overpowering the dish.

Sauvignon Blanc, with its vibrant acidity and bright notes of citrus, green apple, and herbs, pairs excellently with veal piccata. The wine’s zesty lemon and lime flavours mirror the dish’s tangy lemon sauce, while its crisp acidity cuts through the richness of the butter and the salty capers. The herbal undertones in Sauvignon Blanc also enhance the subtle savoury flavours in the veal, creating a refreshing and lively pairing. Together, this combination offers a perfect balance, where the wine's sharp, refreshing profile elevates the bright, zesty elements of veal piccata.

Fiano, with its rich texture and vibrant flavours of citrus, pear, and honeyed almonds, pairs beautifully with veal piccata. The wine’s bright acidity cuts through the buttery richness of the piccata sauce, while its citrus notes complement the tangy lemon and capers. Fiano’s subtle nutty and floral undertones enhance the delicate flavour of the veal, adding a layer of complexity to the pairing. This combination creates a harmonious balance, where the wine’s fresh, yet full-bodied character complements and lifts the zesty, savoury qualities

Ribolla Gialla, with its crisp acidity, citrus notes, and subtle minerality, pairs excellently with veal piccata. The wine’s fresh flavours of lemon, green apple, and white peach mirror the tangy lemon sauce in the dish, while its bright acidity cuts through the richness of the butter, keeping the pairing light and refreshing. Ribolla Gialla’s delicate herbal and floral undertones enhance the savoury flavours of the veal, adding an extra layer of complexity without overwhelming the dish.

Verdicchio, with its crisp acidity, citrus flavours, and subtle almond and herbal notes, pairs beautifully with veal piccata. The wine’s fresh lemon and green apple flavours align perfectly with the tangy lemon sauce, while its vibrant acidity cuts through the buttery richness of the dish, keeping it balanced and refreshing. Verdicchio’s slight nuttiness and mineral undertones add depth to the savoury veal, complementing the dish’s capers and enhancing its overall flavour profile.

Rosé, with its bright acidity and delicate fruit flavours like strawberry, raspberry, and citrus, makes an excellent pairing with veal piccata. The wine’s crispness cuts through the richness of the buttery, lemony sauce, while its dry and citrusy backbone complement the tangy flavours from the lemon. The light body of Rosé enhances the tenderness of the veal without overpowering the dish, creating a harmonious balance.

Chablis, known for its crisp acidity and minerality, pairs beautifully with veal piccata. The wine’s bright citrus notes and green apple flavours echo the tangy lemon sauce, while its steely minerality complements the savoury, buttery richness of the dish. Chablis’ clean, unoaked profile allows the delicate flavours of the veal to shine, while its acidity cuts through the richness of the butter and balances the sharpness of the capers.

Soave Classico, with its crisp acidity, delicate citrus, and subtle almond notes, makes an excellent pairing with veal piccata. The wine’s fresh lemon and green apple flavours complement the tangy lemon sauce, while its light, mineral-driven profile balances the richness of the butter. The slight nuttiness of Soave Classico adds a subtle depth, enhancing the savoury flavours of the veal without overpowering it.

Pinot Grigio, with its crisp acidity and refreshing notes of citrus, green apple, and pear, pairs wonderfully with veal piccata. The wine’s zesty freshness enhances the bright, lemony sauce, complementing the tang from the capers while balancing the richness of the butter. Its clean, light profile allows the delicate flavour of the veal to shine through without overpowering the dish. The lively acidity of Pinot Grigio also helps cleanse the palate between bites, making it an ideal, refreshing pairing for the tender and tangy veal piccata.

This pairing gets a 3.5 out of 5 stars from me, as the pairing is quite good, however, I feel that Pinot Grigio doesn't have enough spark or excitement to compete with the Veal Piccata. It's a good pairing for those of us who know what we want, and not have any surprises

Pinot Noir, with its light body, vibrant acidity, and flavours of red fruit like cherry, raspberry, and cranberry, makes an intriguing yet elegant pairing with veal piccata. The wine’s bright acidity cuts through the richness of the buttery lemon sauce, while its delicate fruit flavours provide a subtle contrast to the tangy lemon and salty capers. Pinot Noir’s earthy undertones and soft tannins complement the savoury veal without overpowering the dish, creating a balanced, nuanced pairing.

Barbera, known for its high acidity and juicy red fruit flavours like cherry, plum, and raspberry, makes for a good pairing with veal piccata. The wine’s bright acidity mirrors the tangy lemon sauce in the dish, cutting through the richness of the butter while enhancing the veal’s savoury notes. Barbera’s low tannins and earthy undertones provide a nice balance to the salty capers, while its fruity character adds a fresh, lively contrast to the dish.

I give this pairing 3.5 stars out of 5 because, while the Barbera is amazing with the veal part of Veal Piccata, I'm not entirely sold on the red fruit and lemon/butter element.

Dolcetto, with its soft tannins, vibrant acidity, and fruity flavours of blackberry, plum, and black cherry, pairs nicely with veal piccata. The wine’s fresh acidity cuts through the richness of the buttery lemon sauce, while its ripe fruit flavours provide a pleasant contrast to the tangy lemon and briny capers. Dolcetto’s subtle bitter almond and earthy undertones enhance the savoury elements of the veal without overwhelming the delicate nature of the dish. This pairing strikes a balance between fruitiness, acidity, and savoury depth, making it a refreshing and approachable match for veal piccata.

Chianti Classico, with its bold acidity, red fruit flavours, and earthy undertones, makes for an unconventional but intriguing pairing with veal piccata. The wine’s bright notes of cherry, plum, and a touch of spice can contrast and complement the tangy lemon and capers in the sauce, while its high acidity helps to cut through the richness of the butter. Chianti’s subtle earthy and herbal notes pair well with the savoury veal, adding depth to the pairing. Though typically paired with heartier dishes, Chianti Classico brings a robust yet balanced character that can add a unique twist to the bright flavours of veal piccata.

I would go for a white wine over choosing Chianti, as I find white wine goes way better with the lemony butter sauce. However, if your veal is on the stronger side, and you prefer a little red fruit vs tasting lemon and butter, this is an okay match

I get that not everybody wants a white wine, so if I had to have a red wine with Veal Piccata, I would most likely choose a Beaujolais Villages.

Beaujolais Villages, with its light body, bright acidity, and fresh red fruit flavours like cherry and raspberry, pairs surprisingly well with veal piccata. The wine’s lively acidity complements the tangy lemon sauce and cuts through the richness of the butter, while its fruit-forward profile adds a juicy contrast to the savoury veal. The wine’s soft tannins and subtle earthy undertones enhance the dish’s delicate flavours without overpowering them.