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Looking for pairing for risotto Milanese and veal cutlets

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I was reading many of the wine-board posts yesterday and was intrigued by many people saying that the best values in under-$20 wines are from Europe. So if someone could suggest some suitable wines in this category that are fairly widely available, I would be most grateful.

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  1. Are these two foods to be served together (that is, you're looking for a wine to go with the dish), or separately (you want wine recommendations for the risotto AND for the veal)?

    If as a dish, and not knowing if the veal will have a sauce or not, and sticking to the price range, I'd recommend a Langhe Rosso, a Roero Rosso, or a Valpolicella Ripasso.

    If serving the risotto on its own, I'd recommend a Roero Arneis if you want a white, or a Valpolicella (not Ripasso) if you want a red.

    If serving the veal on its own, we'd need to know more about the preparation, sauce, etc.

    3 Replies
    1. re: Brad Ballinger

      They are served together. The veal is a breaded, fried cutlet. The risotto contains butter, onion, saffrom, and broth, served with grated Parmesan.

      Thanks!

      1. re: Angela Roberta

        Given that, I'd be tempted to go with a rich, fleshy white (not Chardonnay) that still had good acid, probably one from Friuli.

        1. re: maria lorraine

          >>Given that, I'd be tempted to go with a rich, fleshy white (not Chardonnay) that still had good acid, probably one from Friuli.<<

          Ditto that, except Trentino Alto Adige would be my first choice, Friuli my second.

    2. I would recommend a red wine from the Piemonte region of Italy, which is not far from Milan. There are many good Barbera or Dolcetto wines from Italy that sell under $20 in the U.S.

      Look for Michele Chiarolo Barbera d'Asti, which should retail for under $15 or a Stefano Farina Barbera or Dolcetto in the same price range.

      1 Reply
      1. re: DavidT

        DavidT: Good choices. Otherwise, if you want to go further south I'd go with a Montepulciano d'Abruzzo. Soft and fruity.

      2. Thanks, everyone, for the suggestions. It is most appreciated.

        1 Reply
        1. re: Angela Roberta

          I'd add a Lugana or a Soave Classico (Pieropan, Pra, Inama, Monte Tondo) for whites--at their best, lovely mixes of fruit, fragrance, and refreshing minerality. Of the reds, a good Vapolicella (non-Ripasso, too), Rosso Conero, or a Frappato from Sicily--something mid-weight.

        2. Consider an Orvieto Seco.