Roast Veal with Marjoram
If Daniel Humm were cooking in the northern, more Germanic part of Switzerland, he'd probably serve this spectacular roasted veal with spaetzle, but because he's in the southern, Italian region, he makes a luscious risotto with porcini mushrooms. More Veal Recipes
Fragrant marjoram and the risotto's earthy mushrooms point this veal roast toward an equally earthy red wine. In Switzerland, that might mean Dôle, a Pinot Noir and Gamay blend. In Italy, that could mean a more robust wine, like Lagrein from the Alto Adige.