Which wine to choose to accompany Osso Buco?

Osso Bucois a traditional Italian dish, more precisely from Milan. It's a hearty, spicy dish, where every ingredient has its place. And while the veal must be perfectly cooked, it's the sauce that lets your imagination run wild. Tomatoes, carrots, potatoes or other vegetables can complete your vegetable ragout and sauce. One thing's for sure: the Milanese recipe is full of sunshine.

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• Osso Buco Milanese style

Let's start with the traditional recipe, to take you on a journey. A la Milanaise means that your Osso Buco will be composed of ingredients such as tomatoes, onions and veal. All accompanied by a marinade of chopped parsley and garlic. In other words, your dish will be rich, very rich in flavor. You'll want to pair it with an opulent, powerful, spicy wine. If you're staying in Italy, certain appellations like Valpolicella will be perfect, as they're rich in aroma without being too tannic. Then, if you want to stick to French wines, you'll need to keep to the same style. A relatively young red (3 to 5 years old) will be very good, with notes of red fruit and stewed fruit, in other words, wines of sunshine! You can therefore opt for wines from Provence, such as Bandols (we have a super Château Pradeaux 2015 with aromas of red berries mixed with spices), Languedoc wines in appellations such as AOC Faugères with our Mas Gabinèle and its cuvée Rarissime which offers a wine with aromas of garrigue, black olives, or even in IGP Côte Catalanes with our cuvée Relief from Domaine Roc des Anges who will enhance your dish with spices and pepper.

 

• Other variants are possible

As you'll have guessed, Osso Bucco can be different depending on the filling you use and the meat you use. Osso Bucco can also be made with turkey, pork or even beef. If the latter is made with turkey or pork, you'll need a wine that's rich enough to balance the sauce, but not so strong that it overpowers the meat. In Italy, wines from Piedmont lend themselves well to this. An old Barolo will be perfect, releasing aromas of red berries and forest fruits, with supple tannins. The same is true of red Burgundy wines, whose single grape variety, Pinot Noir, vinified without a long barrel ageing period, will develop notes of wild berries or black fruits. David Duband with his Bourgogne rouge offers the perfect aromatic palette for your Osso Buco.

For beef, added to a sun-drenched sauce, warmer wines will be needed, without going overboard with structure, at the risk of overpowering the dish. Red wines from the Northern Rhône Valley are ideal. Syrah, the only red grape variety in the Northern Rhône, produces fruity, heady, peppery wines. The only trap to avoid is choosing a red that's too tannic. The "Crozes Hermitage" appellation is ideal, because it's sunny and present without leaving too strong an impression. The domaine Ferraton Père & fils will be perfect. Light aging in second- or third-wine barrels will give the juice substance without loading it with tannins.

However, if you wish to pair your dish with a white wine, it should be dry, full-bodied and highly aromatic. Provence whites such as Château Simone will be perfect. The apricot, complex palate with a fresh, minty finish is a perfect match.

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