We had osso buco (cooked my way, which de-emphasizes the gremolata) over the weekend, and I thought long and hard about wine pairing. One route to go down is to look at the wines of the locality from which the dish came, but Oltrepo Pavese and other wines from Milan and its environs are not the easiest to come by. I ended up getting a Chianti and it was alright on the night.
But what might the experts recommend? Hugh Johnson (2013) did not ask readers to search out Milanese wines; he thought Dolcetto and Pinot Noir from Northern Italy might work well, or try for Soave and Lugana. Matthew Jukes went for Australian, New Zealand and Oregon Pinot Noirs and full bodied Chardonnays. The Wine Spectator forum said Amarone was the classic (but not from the locality of the dish) and other suggestions include Chateauneuf as well as Cote-Rotie.
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