On Sun, 27 Mar 2005 19:03:24 GMT, "Tom S" >
wrote:

>
>"D. Gerasimatos" > wrote in message
...
>> 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?!
>
>IMO Syrah is too heavy to accompany osso buco. Likewise Cabernet. If you
>insist on a red, I think Chianti/Sangiovese or Burgundy/Pinot Noir would be
>more appropriate. Possibly a Valpolicella (to bring this back on topic).
>Veal is more delicate than beef and the wine shouldn't stomp all over the
>meat.
>
>BTW, osso buco isn't greasy if it's prepared properly, and it goes well with
>big, rich whites. Although I usually serve the same Chardonnay with it that
>goes into its preparation, a dry Austrian Gewurtztraminer (or the like)
>would be nice too. No NZ Sauvignon Blanc or Sancerre with this dish please!
>
>Tom S
>

I've been watching the discussion drift from Valpolicella to the
nuances of Osso Buco. I put my bid in for a fruity red like Pinot Noir
and we've had suggestions ranging from Syrah to Chianti to Cabernet.
Then we got the strong regional vote for white to accompany veal
traditionally and Piedmont veal demands Piedmont white wine. Which
then diverged into whether there is or is not a lot or a little tomato
in Osso Buco preparation.

So, anal-retentive inquisitive that I am, I went to Epicurious and
checked out a half-dozen recipes for Osso Buco ranging as far back as
1960 and from cookbooks, Gourmet, Bon Appetit and other sources.

What I found:

Osso Buco almost always includes some tomato input, but it ranges from
fresh, chopped, drained seeded Romas to canned stewed/chopped tomato
to even a dollop of tomato paste/puree. But, all have some tomato to
eventually break down in the cooking and provide the consistent color.

All the recipes had white wine in the preparation along with some
stock--usually beef, but occasionally chicken (and for the purists,
veal stock).

But, the newest recipes, coincidentally from a book titled "Cooking
With Wine" dated 2001 had these two paragraphs regarding the wine:

"Wine for Cooking Gavi di Gavi (sometimes labeled as cortese di Gavi)
is Piedmont's best-known white wine. Gavi is no longer inexpensive,
however, and oyu might do just as well with an Italian chardonnay,
which is rapidly supplanting cortese as the most widely planted white
grape in Piedmont.

"Wine to Drink When osso buco reaches the table, an authoritative red
from Piedmont is in order — a mature barolo or barbaresco, whose
bouquet and will match the complexity of this Italian classic."

And, I'll be satisfied with a Barbaresco as well....





Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com