I liked the article that Gugino wrote on various preparations of shanks, but when it came to the recommended wine pairings, I was extremely shocked to see that "a lighter style Tuscan Sangiovese" would work best with veal.

I can't believe Amarone was not mentioned as a classic pairing. Personally, I don't think it gets much better than that.

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I've said it before on these boards that Brunello is my wine of choice with osso buco. Granted it is not exactly a "light Tuscan sangiovese" but it is lighter than Amarone. Amarone is one of those wines that I've never been able to get excited about.

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