Infrequentbie Osso Bucco wine pairing question...

I was going to say ‘newbie’, but the term implies one is just starting and will continue. In my case, I have been very occasionally drinking wine with food over the last 40 years, but not often enough to develop many preferences; and I could go another few months without re-involvement.

A colleague and his wife will be coming to our house for dinner next week. His favorite dish is Osso Bucco, so Lynn shall make it for him; she does a very nice job with it. This guy likes wine with food, not before it, like Lynn and I. So I figured that we might knock down a bottle of Bordeaux before dinner and then try to pair as well as possible an appropriate wine with dinner.

I don’t expect my colleague to bring a wine that will pair well. Being graciously cultured in a Latin country, he will undoubtedly bring a Bordeaux, because my wife and I like Bordeaux.

I have seen it written that Brunello goes well with Osso Bucco. But if anyone has found that some type of wine (recognizing, of course, that the Devil is in the variations) usually goes especially well with this hearty dish, I would be appreciative of knowing about it.

Covert

Barolo works quite well, IMO.

[Jenise]

Covert,

Brunello and barolo are classic, but you won't have any problem pairing a Bordeaux with ossu buco. Without knowing Lynn's recipe, there's really nothing about veal or lamb, herbs, tomato, garlic, a little gremolata or whatever she could put in there that wouldn't show well with a Bordeaux with a little age on it. (Not an 03 Gloria, that is.)

I enjoyed a somewhat fruit-forward California Cab with a friend's OB the other month. Also: a nice Shiraz worked quite well.

[Jenise]

I enjoyed a somewhat fruit-forward California Cab with a friend's OB the other month. Also: a nice Shiraz worked quite well.

Covert would rather die than drink Shiraz.

It helps to be analytic in our recommendations. Osso Buco is typically veal shank, cooked long and slow with aromatic vegetables, garlic, herbs and white wine. Because the flavor profile is lighter and veal has a delicateness, it is best paired with a wine of some elegance and restrained fruit, whether white or red.

When drinking barolo or barbaresco - either is perfect - it needs adequate age to soften up the tannins. Traditional style is prefereable to modern style to hold the fruit quotient back.

Brunello could work with enough age - say 1990 or older. Chianti Riserva from 1995 or earlier would also be fine.

Older Bordeaux would fit the same profile as the above. 1982 or older.

However... If you supe-up the osso buco - with dried porcini, say - then you could rev up the red a bit.

..... it is best paired with a wine of some elegance and restrained fruit, whether white or red.

In my memory is a comment that red meat cooked long and slow can be paired with white wine very effectively. Cannot recall where I saw or heard that statement but it is worth considering.

..... it is best paired with a wine of some elegance and restrained fruit, whether white or red.

In my memory is a comment that red meat cooked long and slow can be paired with white wine very effectively. Cannot recall where I saw or heard that statement but it is worth considering.

Veal, under the circumstances, would be considered white meat.