Salut/Hi D. Gerasimatos,

le/on Sun, 27 Mar 2005 18:24:40 +0000 (UTC), tu disais/you said:-

>>Agreed. A white is more usual with Osso Buco. And it is usually
>>accompanied by rice cooked with saffron (indeed risotto alla
>>Milanese), so all the more reason to do so. Chard sounds fine, but
>>Chenin would also be great.

>
>Sounds weird to have white wine with veal. I usually have something
>like syrah with osso buco. Isn't it too greasy for a white?!

Really Dimitri? That's amazing. I usually find that veal is too delicate a
meat to serve with most reds. A delicate light red would go with a big
bosomy veal dish, and of course osso bucco can be that, but the more classic
accompanying wine is white.

This is an ideal moment for Michael's favourite Gruner Veltliner, though a
mig but not too oaky chardonnay wouldn't be at all bad. However, I'd look to
a big white from Italy, though I'm sadly too ignorant of them to suggest
one. Orvieto perhaps?

Syrah, at least any syrah I've ever drunk, would 0 in my opinion simply
swamp the dish.

--
All the Best
Ian Hoare
http://www.souvigne.com
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