I'm invited to a dinner party where they're serving osso buco and polenta. My job is to bring the wine, and I'm hoping you have some suggestions. I live in an area where the retail wine selection is very limited, so general recommendations would be more useful than specific bottles which might be hard to find.
I'll write in after the party with a report.
Thanks!
JR
Osso Buco & Polenta
Started by
jg488
, Jan 31 2003 01:25 PM
4 replies to this topic
#2
Craig Camp
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- eGullet Society staff emeritus
- 3,274 posts
Posted 31 January 2003 - 02:12 PM
Barolo or Barbaresco would be the classic matches, but if that is hard to find or over your budget, look for a great Barbera d' Alba. Of course, in reality any good Italian like Chianti Classico (or good red wine from anywhere) that is not to heavily fruity or oaky (like Australian, Calif. Zinfandel) would go well. A good solid California Pinot Noir like Saintsbury or Sanford would also work as would an excellent Cotes du Rhone Villages from France.
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.
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.
<a href='http://www.cornerstonecellars.com' target='_blank'>Cornerstone Cellars, Napa Valley</a>
#3
bellaS.F.
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- legacy participant
- 51 posts
Posted 31 January 2003 - 07:23 PM
A huge California Zin or a Syrah. Now I am really hungry!
#4
Robin Meredith
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- participating member
- 154 posts
Posted 31 January 2003 - 08:59 PM
Braised meat dishes often seem like the ideal setup for something profound (think mature Barolo, Barbaresco, Burgundy, etc.), but there is one wild card you should think about:
CARROTS
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.
Good luck!
CARROTS
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.
Good luck!
#5
jg488
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- participating member
- 91 posts
Posted 03 February 2003 - 03:47 PM
Thanks for all of your wonderful suggestions. The meal was great. I wound up buying a '97 Marchesi di Barolo, which was wonderful.
I paid $80 for that bottle - anyone know if that's a good deal?
(Maybe this belongs on the wine board...)
JR
I paid $80 for that bottle - anyone know if that's a good deal?
(Maybe this belongs on the wine board...)
JR
