Medium in body, Chianti might be a touch too much for Veal Marsala which is why I rank it a 3.5 out of 5, however, it will still remain a delicious pairing.
Chianti & Veal Marsala PairingĬhianti Classico is an Italian red wine is balanced with high acidity and firm tannin. A Superiore Riserva is matured for at least four years, and this sharpens the delicious flavours of morello cherry, dried apricot, honey, smoke, apple, and almond. The pairing of an Off-Dry Marsala helps you fully appreciate all of the flavours in your Marsala sauce. The issue with using a sweeter Marsala with your paring is that it will increase the sweetness of your dish, whilst an Off-Dry Marsala will reduce it. As a result, it’s completely okay to cook with a less expensive Marsala, such as a Fine, and then pair it with a more expensive aged and off-dry Marsala, such as a Superiore Riserva. Marsala is a difficult wine to come by, and many Veal Marsala recipes call for sweet Marsala. Off-Dry Marsala & Veal Marsala Pairingīecause Veal Marsala is cooked using Marsala, a glass of dry Marsala would be the most appropriate accompaniment. Meanwhile, Chardonnay’s tropical fruit, apple, peach, pear and citrus flavours, combined with its crisp acidity, keep the wine fresh by cutting through the creamy sauce without dominating the Veal’s subtle and soft flavours. The Marsala wine used in the sauce has a nutty, vanilla flavour that is complemented by an oaked Chardonnay pairing with toasty vanilla undertones. These barnyard and forest floor notes complement the earthiness of the Veal Marsala sauce, while the silky smooth red fruit flavours of the wine offer a refreshing contrast. Furthermore, Pinot Noir is medium to high in acidity, which cuts through the gravy-like richness and creamy Marsala sauce, and heightens the delicate flavours of the Veal.īright with flavours of strawberry, cherry and raspberry, Pinot Noir is loved by many for its truffle, mushroom and earthy notes.
Thus, lighter red wines, such as Pinot Noir are a must, as a heavier red, such as Cabernet Sauvignon or Shiraz pairing, will obliterate the Veal flavours. Best Wine with Veal Marsala TypeĬoming from an young animal, Veal is quite tender with a delicate flavour and texture. Mushrooms give the Marsala sauce an earthy flavour, while the herbs, garlic and sautéed onions add earthiness, subtle sweetness and a fresh bright taste to the dish. Veal Marsala is a Veal cutlet smothered in a rich mushroom, herb, minced garlic/shallot, sautéed onions, and Marsala wine-based sauce. A toasty Chardonnay with some nuttiness and vanilla flavours is also excellent with Veal Marsala. Veal Marsala pairs best with light and earthy red wines such as Pinot Noir, Beaujolais Villages, Dolcetto and Chianti.
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