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Storing Wine - Temperature for Different Wines

Different wines should be stored (and served) and different temperatures. Here are some tips to guide you:

A glass door wine refrigerator is good to store wine and keep it away from the elements. This also prevents mold forming. Most wines should be stored between 40 and 55ºF.

If you use a wine rack, you should keep sparkling wines on the bottom shelf, white wines next up and red on the top. This is because heat rises and wines needing the lowest temperature should be kept underneath when at all possible.

Sparkling wine is very vulnerable to change when exposed to heat or light. You can keep it out for a few days but if you will not be consuming it right away, keep it in the refrigerator.

White wine is also vulnerable to change so keep it in the refrigerator or in a closed, cool cabinet. Remember to leave it out for a while before serving. Most white wines are best when served at 45ºF.

If you have a Zinfandel or a Merlot in the refrigerator, leave it out at room temperature for several hours before serving.

Only very young, fruity red wines should be chilled. The rest are best served at room temperature.

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Photo Description:

A Picture of Veal Cutlets in a California Wine Sauce - fresh veal cutlets recipes are often over looked do to the expense of veal, but veal cutlets really go a long way in a recipe and are perfect for any special occasion and are much easier to cook than you might think. This recipe use California cabernet sauvignon to make a gravy for veal cutlets or a sauce if you may.

How to Make Veal Recipes

Veal recipes, such as a veal oscar recipe or veal parmesan recipe, are becoming more popular. Veal marsala recipe is another good one. The following recipe features delicious full bodied Californian cabernet sauvignon to enhance the delicious taste of the meat. You can use another full bodied red instead if you prefer.

Veal Cutlets in a California Wine Sauce

Ingredients -

4 veal cutlets, 1 inch thick
Flour for dredging
Salt and pepper to taste
1 onion, minced
2 cups California cabernet sauvignon
¼ cup olive oil
1 teaspoon tomato paste
4 sprigs rosemary, chopped
1 large garlic clove, peeled and smashed
¼ cup fresh mushrooms, sliced
½ cup chicken bouillon
1½ tablespoons unsalted butter, cut into pieces
2 cherry tomatoes
4 leaves of chicory

Preparation:

Use the salt and pepper to season the veal on both sides. Lightly dredge it in flour. Heat the oil in a large skillet over a medium high heat. Cook the cutlets in the oil until lightly golden, turning them once.

Transfer them to a plate. Turn off the heat and wipe the skillet with paper towers. Add the oil and sauté the mushrooms, onion and garlic for 2 minutes, stirring constantly. Add the wine, rosemary, tomato paste and chicken bouillon and simmer for 20 minutes until the veal is cooked through.

If the meat has cooked before the sauce has thickened enough, transfer the cutlets to serving plates and keep simmering the sauce. Swirl in the butter just before serving. Decorate each plate with half a cherry tomato and a leaf of chicory in the centre. This dish is good served with white rice and grilled red onions.

Serves 4

Wine Suggestion:

Which Wine to Serve with This Recipe

Since this recipe has a cabernet sauvignon flavor, make sure you save plenty for serving! This wine is best served at 55ºF.

Which California Wines to Serve with Veal Recipes

Veal is a white meat but it suits different California wines, depending on the way it is cooked, and what other ingredients are used in the veal recipe. For a veal scaloppini recipe, a Pinot Grigio is the perfect accompaniment. For a veal oscar recipe, a dry white California wine such as Sauvignon Blanc goes nicely. If you are making a veal marsala recipe, a fruity Merlot or Barbera will pair well.

For a veal parmesan recipe, you can serve a Merlot or Zinfandel. Veal chop recipes vary a lot so the sauce should be the deciding factor in the accompanying wine. Pinot Noir is a safe bet if you are making a veal chop recipe or even Merlot or Cabernet Sauvignon. For a veal saltimbocca recipe, dry white wine is used in the recipe, so you can serve a Chenin Blanc or something more aromatic like a Pinot Grigio.

A good veal piccata recipe includes dry white wine in the recipe ingredients so you can use a Sauvignon Blanc or Pinot Grigio in the recipe and serve some with the meal too. For fresh veal cutlet recipes, it depends on the sauce or gravy for the veal cutlets. Veal cutlets with a lemon, garlic and caper sauce feature the addition of white wine and a buttery Chardonnay would go well. For creamy veal cutlets and leeks, you could try a full-bodied Merlot or a gutsy red such as a Syrah. Syrah also goes agreeably with veal kabobs.

Veal Cooking Tips

If you are making a marinated veal recipe, use a covered non-metallic container and refrigerate it. Wine, vinegar and lemon juice are acidic and can cause a chemical reaction in some metals, which means the metal can affect the flavor of the veal in the marinade.

It is best not to mix dark colored sauces with ground veal because it can make it hard to tell when the veal is done. You can brush the sauce on to the cooked part of the veal patty halfway through the cooking time instead.