A favorite with grilled meats, Chops & Burgers is a complex and toasty wine, made from Merlot (60%) and Cabernet Sauvignon (40%) offers ripe and rich flavors of blackberry and spicy hints. This Bordeaux red pairs perfectly with all grilled meat or in sauce,poultry and cheeses. Best served at 61°F.
|Herbed Veal Chop
Pairs with Chops and Burgers,
Bordeaux, Merlot and Cabernet Sauvignon
2 veal chops, two pounds each, with bone
2 tablespoons coarse grain sea salt
2 tablespoons coarse ground black pepper
1 teaspoon ground cayenne
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons extra virgin olive oil
Fleur de Sel
Pat the veal chops dry with a paper towel. Combine the remaining ingredients in a bowl. Using your hands, rub the herb mixture onto both sides of the veal chops, and let rest in the refrigerator for two hours. Preheat the grill to high. Cook the veal chops over high heat for 2 minutes each side, then reduce heat to medium and cook until desired temperature. The meat thermometer should register 135-145 degrees Fahrenheit for medium to medium rare. Let rest for 5 minutes, cut away from bone, slice, top with Fleur de Sel, and serve. Serves four.
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