Calf:
The meat of the calf is more tender than that of beef. Therefore noble white wines are recommended to the tenderloin. But with powerful, dark sauces used, also round and elegant red wines may be drunk Noir of a kind of fine Pinot. A calf classic is also the Wiener schnitzel. It may be accompanied perfectly both fresh and fruity white wines and fine, low-tannin red wines.
Powerful Riesling as well as exquisitely fits like a Pinot Blanc, Pinot Gris from Styria, which certainly classic would be - Grüner Veltliner and Welschriesling dry from Austria.