In article >,
Mike Tommasi > wrote:
>
>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?!


Dimitri