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Food and wine pairing

Veal roast Orloff

Photo de Jihad ALACHKAR (CC BY-SA 2.0) ajoutée le 13/04/2022
https://www.flickr.com/photos/146790769@N02/31399892895/

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.

Synonyms

  • Roast veal Prince Orloff
  • Roast veal Prince Orlov
  • Veal Orloff
  • Veal roast Orlov
  • Veal Orlov
  • Veal Prince Orloff
  • Veal Prince Orlov

This dish pairs well with 39 drinks :

Meursault rouge

Meursault rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 2 to 6 years old.
Prefer a pairing based on the stuffing.
>dish info

Monthélie rouge

Monthélie rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 2 to 5 years old.
Prefer a pairing based on the stuffing.
>dish info

Pommard

Pommard
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 3 to 6 years old.
Prefer a pairing based on the stuffing.
>dish info

Saint-Aubin rouge

Saint-Aubin rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 3 to 6 years old.
Prefer a pairing based on the stuffing.
>dish info

Saint-Romain rouge

Saint-Romain rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a pairing with a wine aged 3 to 6 years old.
Prefer a pairing based on the stuffing.
>dish info

Santenay rouge

Santenay rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 3 to 6 years old.
Prefer a pairing based on the stuffing.
>dish info

Savennières

Savennières
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a dry wine.
>dish info

Savigny lès Beaune rouge

Savigny lès Beaune rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 3 to 8 years old.
Prefer a pairing based on the stuffing.
>dish info

Volnay Premier cru

Volnay Premier cru
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 2 to 8 years old.
Prefer a pairing based on the stuffing.
>dish info