Classic Osso Bucco Pairing Help

I will be making classic Osso Bucco for my Bro in law and his wife. They happen to be celebrities who have travelled extensivelly and are fanatics of Osso Bucco. I happen to be an avid aspiring gourmet chef(at home now) but have yet to gain much experience in wine pairing.
We all are red lovers. A couple of experienced suggestions would be most appreciated. Need something I can get locally but I do have an establishment nearby with a very extensive selection.

Thanks

Paul
Original Post
I think any Amarone you can afford that has a decent rating will do. It's not one of what I would call a "niche" wine, where one winery makes it termendously better than another. The bottles in the $20-30 range are about the same, in my (limited) experience.

Where's Enoselsa when you need him? He's the Italy wine expert and will probably have some good recos for you.

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Remember! Whatever hits the fan will not be evenly distributed.
- Anonymous, from "Things you should know by now..."
Dal Forno makes the most prestigeous Amarone but they are well out of your price range. In the $40-70 range you have many options. Allegrini makes an excellent wine. I am fond of Masi's single vinyard Amarone's (Manzano, Campolongo di Torbe, and Viao Armaron).

Tell us what is available in your area and someone will be able to help.

VM

Eamus Catuli!
Fergup,
I think there are a few ways to pair Osso Bucco.

1) The most classic pairing is a Barolo or Barbaresco (the two great red wines of Piedmont). If you get one of these you will probably need to open the wine in the morning to drink with dinner, unless you find a good '96 laying around somewhere -- you'd still need to open that a few hours before dinner. The producer's you should be on the lookout for are
-Silvio Grasso (Barolo Bricco Luciani)
-Cavalloto (any Barolo)
-Pira (any Barolo)
-ALBINO Rocca (any, particularly Barbaresco Brich Ronchi)
-La Spinetta (any, particularly the Nebbiolo/Cab blend called "Pin" which is a Piedmont but not a Barolo or Barbaresco -- also this does not nd to air for more than 3 or 4 hours)
-Seghesio (Barolo)
-Luciano Sandrone (my favorite Piedmont producer-- very pricey Barolos -- $110 -- but delicious. Also makes a $35 Nebbiolo and a $30 Barbera that would work)

All of the wines I have listed should range from $45 through $110, depending on which one you get. Also, you should make every effort to get a 1997, and if that is impossible, a 1998. For La Spinetta, 1999 is also ok. If you get a '98 you really do need to let the wine breathe for at least 6 hours before drinking it.

HOWEVER, even though Piedmont is the most classic pairing, I'm not convinced it is the best.

I would go with a Rhone: either a great Chateauneuf-du-Pape or a Cote Rotie.

1998, 1999, 2000, and 2001 are all great years for CdP and virtually all CdP's are in your price range. Here are my suggestions for more immediately appealing CdPs:
-Bousquet des Papes "Chante Le Merle"
-Domaine de Marcoux
-Vieux Donjon
-Chante Mistral
-2000 Guigal
-Le Callioux (sp?)


If you wanted a Cote-Rotie (more floral with a real burnt quality to it, sometimes can have an olive taste and have a reisiny-pot-like smell, but in a great way) I would seek out one of the following:
1998 B. Levet
1997 Jaboulet Jumelles
any 1999 from Rostang, Ogier, or Tardieu-Laurent.

The Chateauneufs mentioned range in prince from $25 to $45, the Cote-Roties range from $45 to $125.

As far as Amarone is concerened, I love the stuff but depending on which Amarone and your exact recipie (I base my recipie on Marcella Hazan), I feel an Amarone might overpower the dish. If you want an Amarone, your best bet is Tomasso Bussola BG which should be in the neighborhood of $50. Better, but more expensive is his TB which is around $85. Any vintage of these wines is fine, but open the wine a few hours before drinking. [1995 Dal Forno and Quinterelli are very hard to find and super-expensive (Quinterelli is almost $200, Dal Forno a little bit less) and the need an entire day of air, but they are amazing wines]. 1995 Zenato ($50) or any recent vintage of Allegrini ('95-'98) ($70) should work. Again, I'm not absolutely in love with the idea of Amarone, but it certainly would work and these are all magnificent wines.

One other thought: Cult Zin and rich CA Pinot Noir would both be very interesting choices.

Any Zin made by Turley or Martinelli in 1999 or 2001 would be great. Depending on gouging and vinyard, these wines can cost betwen $30 and $150 for Martinelli Jackass Hill. Most are under $100.

A Big CA Pinot Noir such as those coming from the Pisoni Vinyard in the Santa Lucia Highlands would also be interesting, the best producers in that vinyard are Peter Michael, Ojai, and Siduri. The wines run $55-$70. Also a Martinelli Pinot Noir could work.

Ultimately:
I would serve a Rhone unless I, or a guest, was in the mood for something else -- or I wanted to be traditional in my pairing. If I did serve something else, my pecking order would be Piedmont, then big Cali Pinot, then Big Cali Zin, then Amarone or Tuscan wine such as a 1997 Brunello di Montalcino from just about any producer.



My diatribe is finished, I hope some of this is useful.

a
As was mentioned before, Amarone is "the" pairing for Osso Bucco. Brunello would also be a good match.

I made osso bucco last weekend, and since I didn't have anything aged appropriately of the aforementioned wines, I opened a 2000 Domaine du Vieux Lazaret CdP Cuvee Exceptionnelle. It was a good pairing, although the wine was in a bit of a dumb phase.
Where does your Osso Bucco recipe come from? I'm betting there's more than one preparation for it.

If you can figure out where your recipe comes from, pair it with a wine from that region, that would be the most authentic.

I think the above answers are all good suggestions, but we don't know your recipe so can't get more authentic...

Nancy
I've seen quite a few recipes for osso bucco, but the major differences were with the cooking liquid. I've seen them with either some red wine or white wine or no wine and/or stock, either chicken or beef.
The bouquet garni is probably what will change more the taste. Thym, leek, garlic, parsley, bay leaf, any various combinations.

Is there anything else that could make a big difference?
After trying a number of different pairing combinations, I found that it's most important to match the sauce/topping that is applied to the Osso Bucco. The sauce we had friday night was carrot based and had a certain degree of sweetness. The best match was 1995 Tommasi Amarone Classico, although a lighter Amarone it had a smooth mellowness and sweetness that was more appropriate than a monsterous Amarone in the 1997 Masi.
I will vote once again for Amarone after having Osso Bucco this weekend. Other wines styles at the dinner were Barbaresco, Cabernet and Merlot based Supertuscans and Barbera. Both Amarone's were wonderful matches but I liked the 1998 Dal Forno Valpolicella Classico best of all. It was not your typical Valpo.

VM
This is my take on Osso Bucco. It's a 2-3 day thing.

Day 1
Season shanks overnight in nutmeg, salt n' pepper
Prep Mirepoix (carrots, onions, celery)

Day 2
Sear Shanks
Drain out pan of excess oil
saute mirepoix, season w/ a little s&p
deglaze w/ white wine
add seared shanks back to pot
add chicken stock
add tomato sauce
add bouquet garni (parsley, thyme, bayleaf)
make sure the shanks are covered
taste for seasoning
cover pot, toss in oven at 325 for 2 hours or so until tender.

When done, let it cool down. preferably overnight. let the shanks stay in the liquid. When you wanna eat. Heat the shanks in the liquid so you can remove them. Then strain the liquid to get the mirepoix and herbs out. Add the shanks back to the liquid and bring it up to temperature. If sauce needs reducing, reduce it. Correct any seasonings, and you should be good to go.

adendum: garlic, forgot about that. Smile

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AIM: Drunken Mariachi

[This message was edited by DJ Hombre on Jan 26, 2004 at 06:32 PM.]
not waste the veggies put in a blender or stick blender spoon over. remove bayleafs and tyme i woul set the veggies in pan then veal after you saute a bet with stock too cover and fresh pelled tomatoes an deseeed.
i also like to s&p some flour an dust the veal shanks be for searing to help thicken the sauce why waste any thing (the rustic way)
but that just me. Cool

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