Osso Buco & Polenta
Posted 31 January 2003 - 01:25 PM
I'll write in after the party with a report.
Posted 31 January 2003 - 02:12 PM
It is interesting that you mention Osso Bucco with Polenta as the classic combination in the area is with Risotto Milanese (italian rice with saffron) but when you eat at people homes in Lombardia polenta is more common.
Posted 31 January 2003 - 07:23 PM
Posted 31 January 2003 - 08:59 PM
The base used for many osso buco recipes (onions/carrots/celery) adds a touch of sweetness that can throw off many serious red wines, especially if they have some age on them.
I like the previous suggestion of a California Pinot - there's enough fruitiness there to deal with the carrots, but enough elegance to match the basic character of the dish. Austere wines from Chianti or Bordeaux, or mature, delicate wines from just about anywhere, are the ones you really want to avoid.
Posted 03 February 2003 - 03:47 PM
I paid $80 for that bottle - anyone know if that's a good deal?
(Maybe this belongs on the wine board...)