Food and wine pairing: Osso Buco

Osso buco is tender and juicy, with a sauce that blends the sweet, acidic flavors of tomato with the herbaceous notes of vegetables and citrus. This blend of flavors calls for red or white wines with good acidity to balance the acidity of the tomatoes, sufficient structure to accompany the meat, but also a roundness that respects the finesse of the veal.

Chianti Classico is an Italian red wine made from Sangiovese grapes, renowned for its aromas of cherry, plum, and spicy, herbaceous notes. Its elegant structure and pronounced acidity perfectly balance the acidity of the tomato sauce, while harmonizing with the subtle flavors of the veal. This classic wine, with its moderate tannins, brings a lovely roundness that complements the dish without weighing it down.

A Barbera d'Asti is an ideal choice to accompany osso buco. This Italian red wine offers lovely acidity and ripe red fruit aromas, with spicy and slightly earthy notes. Its acidity balances well the tomato sauce, while its roundness and low tannin level respect the tenderness of the meat. The Barbera adds a lovely fruity, lively dimension to the dish.

Montepulciano d'Abruzzo is a generous red wine, with aromas of black fruits, sweet spices and a supple texture. Its moderate acidity and balanced tannins make it a good partner for osso buco, especially if the dish is spiced up with garlic or citrus. This wine adds a touch of gourmandise while respecting the finesse of the ingredients.

A Côtes du Rhône rouge, made from Grenache and Syrah, is an excellent choice to accompany an osso buco. Its aromas of ripe red fruits, spices and supple structure make it an ideal partner to balance the acidity of tomato sauce. This wine also brings a touch of spice that perfectly complements notes of orange zest or gremolata.

Beaujolais crus like Morgon de la Bonne Tonne or Moulin-à-Vent offer supple, fruity red wines with light tannins, perfect for accompanying an osso buco. With their aromas of cherry, plum and light earthy notes, they balance well the acidity of the tomato without overpowering the finesse of the veal. These wines bring a freshness and gourmandise that energize the dish.

A Bandol blanc from Provence, often made from Clairette, Ugni blanc and Rolle, is a refined white option to accompany an osso buco. This wine offers notes of white flowers, citrus and a minerality that brings freshness to the tomato sauce. It balances the richness of the dish while adding a touch of Mediterranean elegance.