These wine recommendations work equally well with "gefüllte Kalbsbrust" (stuffed breast of veal) or "gebratene Kalbsstelze" (roast veal shank).
Pairs well with:
- Grüner Veltliner, full-bodied style: the elegant fruit and supple structure, the Veltliner pairs wonderfully with the slowly cooked Sunday roast, with its buttery gravy.
- Riesling Reserve: A full-bodied, dry Riesling is and rewarding combination.
- Red wine choices might include a fruity Pinot Noir with delicate oak spice, or perhapes a more intense, elegant Blaufränkisch.