William Buehler Seabrook, a journalist in the 1920s, set out to live with African cannibals so he could learn the answer to a perplexing question: what does human flesh taste like? Unfortunately, after all that trouble he found that the cannibals he met weren't interested in sharing, so he was reduced to bribing an intern at the Sarbonne Hospital to steal a slice of meat from the corpse of a recent accident victim.
It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted. It was so nearly like good, fully developed veal that I think no person with a palate of ordinary, normal sensitiveness could distinguish it from veal. It was mild, good meat with no other sharply defined or highly characteristic taste such as for instance, goat, high game, and pork have.
Knowing this much, what then becomes the best wine pairing? According to World Wine, the answer may be, as we've always known: Chianti.
Yes, the wine depends on the exact dish, but the basic plate of Veal Chops is recommended to be accompanied by Chianti or Pinot Noir. Veal Shanks go with a nice Burgundy or Red Bordeaux.