A fried or grilled veal tenderloin is best paired with a not too heavy red wine with a fruity character.
A Pinot Noir from Burgundy or elsewhere is a usual suspect: not too heavy, soft and with the fruitiness of strawberries and plums. Of course, there are plenty of less obvious alternatives that meet that flavor profile, for example from Germany or Austria.
2022 | Austria | Thermenregion
Austrian red at its best. St. Laurent, Blaufränkisch and Zweigelt. Extremely elegant. Plums and cherries, bay leaf and black pepper. Lots of finesse and very uplifting.
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