Pair roast of veal low temperature with Rayas Châteauneuf-du-Pape from Rhône south like a sommelier

   --  Bearnaise sauce
   --  Fat and acidic sauce (e.g. wine, cream)
Fat sauce (e.g. cream, cheese)
Fresh herbs
Green asparagus
Preserved red berries
   --  Air dried ham
Potato gratin
   --  Red wine sauce, porter/ale sauce
   --  Salami, bacon
Sunripe tomatoes
Strong but not hot spices
Fried mushrooms
Fried apple
Mushroom sauce/stew
   --  Acidic sauce (e.g. wine, citrus)
   --  Acidic red berries
Cooked onions
Cooked green peas/corn/paprika
Cooked vegetable roots
Dried apple
   --  Tropical fruit
Herb spices