I’ve got some wine club members coming over to dinner tomorrow and I’m looking for suggestions on what wines would pair with thick cut Veal chops? I will be grilling them over a wood fire, not gas.
Thanks & belated Merry Christmas to all. 
DMac
I like Syrah that leans more AFWE (both old world or new) with meat grilled over wood…or maybe a Brunello.
Otherwise, Bordeaux would probably work if the wood smoke flavor isn’t too strong.
IMO, the most important thing is to choose a wine that you enjoy, moreso than getting the pairing just right. With that said, veal is a bit more delicately flavored than beef, so I would not go with a huge red (no Cab, Zin and I’d probably nix Northern Rhone). My first instinct was Merlot. Yes, the poor grape gets no love, but it has the weight to stand up to the meat, without overpowering it. Alternatively, I think an aged Rioja could work very well.
Corey, great advice (especially on drinking what you like) but in this case a huge variable could be the wood-fire grilling. If the wood flavor is pronounced it could potentially overpower a softer wine like Merlot or the nuances of an aged Rioja, imo.
good call.
Maybe even try a blanco with some age. Red wines, especially tannic ones, can kill veal (even grilled) for me.
Cru Bojo.
Regarding the grill. I will lay a base of Kingsford charcoal, add hickory lump charcoal on top and then add some hickory and applewood chunks once the coals have come up to temperature. When the wood smoke starts to dissipate I’ll add the Veal chops. If all goes according to plan I’ll get a nice sear on the meat and impart just a bit of smoke… I like just a hint, as I don’t want to take away from the fantastic flavor of the meat - just want to add some depth of flavor.
My general thought is:
more smoke = younger/new world/bolder
less smoke = older/old world/more subtle
Even these are very much generalities. You’ll also want to consider, producer, year, etc. Drink what you enjoy.
Better yet, ditch the veal and make chili. I hear DRC is a perfect accompaniment.
To my palate, a nice barbaresco with some age on it would be wonderful with the veal chop. I think the meat will be more versatile with a range of reds than you think.
It looks like one of the wines is going to be…
2006 Turley “Ueberroth” Paso Robles Zinfandel
“94 points from Stephen Tanzer’s The International Wine Cellar: “Deep ruby-red. Super ripe aromas of raspberry, mocha, black olive and game. Large-scaled, saline and sappy, conveying a powerful impression of terroir with its notes of syrah-like game, mocha, truffle and pepper. Wonderfully tactile zinfandel, finishing extremely long, with tannins covered by peppery fruit. The Turley wine from this site has been consistently spectacular in recent years.” (May/June 2008)”
The other other guest has offered the following:
09 Turley Hayne Zin
09 Michael David Lust Zin
09 Plumpjack Syrah
According to Wined In Pinot Noir also goes with Veal, so I may go with a '12 Morlet PN. Although I’m toying with the idea of going with a highly rated K Syrah out of WA or maybe even a Blankiet Merlot.
Don’t drink wine with that. Just drink beer. ![[wink.gif]](/uploads/db3686/original/2X/0/04707e6a7bbb03e0153e349d8a9270d30e1e9525.gif "wink"){kind=small}
Barbareso, preferably with some age.
Just had a grilled veal chop last night and a barbaresco was a great match.
Another vote for good, aged Barbaresco.
Aged Bordeaux.
It’s Veal chops. Thick cut. No wine is necessary 
I paired a CdP with grilled veal chops the other night and thought the pairing was great.
Whats your and your guests favorite red wine? Try that
Or white. Seriously, what wouldn’t pair well with a veal chop?
Good question. One of the couples has a very nice Bordeaux collection, while the other guest’s collection is focused on New World wines along with red and whites from Burgundy. They’re all very knowledgeable, so I’m going to let them bring what they want. One gentleman is bringing a 1976 Quinta do Noval Colheita Tawny Port, which I’m looking forward to.