Vitello Tonnato and Pinot Blanc pairing

Tender veal, thinly sliced. With it a creamy tuna and anchovy sauce, caper berries and fresh parsley. Salty, mild, elegant. The Dreissigacker Pinot Blanc 2025 accompanies it with a clear line: its freshness gives the creaminess of the sauce contour, clear, focused, with tension in every component. A fine interplay.

Vitello Tonnato recipe with tuna sauce

Vitello Tonnato works through contrast: mild, tender veal meets a firm sauce of tuna and anchovies. Capers bring pointed spice, lemon and parsley the fresh counterpoint.

What comes of it is an Italian classic reduced to the essentials, clear in its aromas and made for a Pinot Blanc pairing.

Ingredients for Vitello Tonnato

Serves 4

For the veal:

600 g veal shoulder

1 bunch soup vegetables

1 onion

2 bay leaves

3 garlic cloves

10 allspice berries

15 white peppercorns

2 tsp salt

For the tuna and anchovy cream:

1 tin tuna in its own juice, drained

2–3 anchovy fillets

1 egg yolk

1 tbsp capers, drained

100 ml olive oil

2–3 tbsp stock, cold

Juice of 1/4 lemon

Salt and pepper to taste

To serve:

Caper berries

fresh parsley

Pepper

How to make the Vitello Tonnato

Step 1

Bring around 3 l of water to the boil, add the veal and bring back to the boil. Skim off the rising foam. Chop the soup vegetables roughly, halve the unpeeled onion. Add soup vegetables, onion, bay leaves, peppercorns, allspice and garlic to the meat.

Step 2

Simmer the meat gently for about 45 minutes until tender. Then lift it out of the stock, put it into cold salted water and let it cool completely.

Step 3

Drain the meat, wrap it in cling film and chill it, so that it can later be cut thinly.

Step 4

For the sauce, take the well-drained tuna, break it up and purée it with the anchovies, capers and egg yolk in a food processor. Pour in the olive oil little by little until a thick mayonnaise forms. Adjust the consistency with stock and season with lemon juice, salt and pepper.

Step 5

Unwrap the chilled meat and cut it into thin slices. Spread half the sauce on the plate, drape the meat on top and drizzle the rest of the sauce finely over it. Finish with caper berries, fresh parsley and freshly ground pepper.

Dreissigacker Pinot Blanc 2025, the wine for Vitello Tonnato

With Vitello Tonnato the Dreissigacker Pinot Blanc 2025 shows its precise side. Its fruit is clearly drawn, carried by a straight structure. With drive and defined acidity it carries the creaminess of the tonnato sauce and sets a clear contour against the mild note of the veal.

TO THE PINOT BLANC 2025