Ossobuco is oh-so Good! - Printable Version
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- andrawes76 - 08-26-2009 09:05 AM
Is my #1 Favorite dish. I'm gonna have some old fashion mom's cookin' next week. She's making her famous Ossobuco recipe. Any suggestions on wine pairs? I'd like to go with something outside of ordinary. Perhaps few suggestions...
- wdonovan - 08-26-2009 09:51 AM
89 or 90 Barolo. If you're out, I think a late model Amarone would go great. A very consistent bottle that doesn't break the bank is Cesari. Maybe $35.
- Thomas - 08-26-2009 10:01 AM
Stick with the Barolo, but as a second, go with a 2004 Barbaresco. Great vintage for that location.
I presume this is a veal osso buco. Some people claim other meats will do.
Hey PW, look in my Garlic, Wine and Olive Oil book, where there's my recipe for osso buco. Do not forget the peas on top...
- Drew - 08-26-2009 06:32 PM
Veal IS classic but I make a KILLER beef osso buco that friends and family say rival the veal.....go figure.
- Brom - 08-27-2009 04:38 PM
Try heading down to the other end of Italy and go with a Ciro. While light in body, these Calbrian wines have the acidity to crack the richness of the osso buco, and earthy, funky flavors to complement.
- Thomas - 08-28-2009 10:03 AM
Are you recommending the white, red, or rose Ciro?
- VouvrayHead - 08-28-2009 11:14 AM
Tofu Buco is clearly the way to go...
- Thomas - 08-28-2009 01:30 PM
Wouldn't that be called Tofuco?
We call what you just posted, "stirring the evil pot..."
[This message has been edited by foodie (edited 08-28-2009).]
- VouvrayHead - 08-28-2009 02:24 PM
Ah, yes. Tofuco. A long and noble history in that dish. The ancient samurai was wise and found a use for all the parts of the slain tofu-beast.
It's possible I stirred the pot, but I am not responsible for whatever ingredients were already in the pot
- Thomas - 08-28-2009 04:27 PM
It was made easy for the Samurai, as the Tofuco beast has no legs and can only slide along with help from its friends the Tofurkey and the Tomaine.
- VouvrayHead - 08-28-2009 07:20 PM
Now there's a question... What wine would one drink with Tofurkey?
Tofurztraminer, of course!
- Thomas - 08-29-2009 10:25 AM
Vouv, I think we've entered the goofy phase now.
[This message has been edited by foodie (edited 08-29-2009).]
- VouvrayHead - 08-29-2009 11:55 AM
I think we entered it a while back...
- Thomas - 08-29-2009 01:17 PM
You're right; now we are in the tofoofy stage
- winoweenie - 08-29-2009 01:35 PM
HOLY RASPBERRY JAM !!!!!!!!!!!!!!!!! Do youse guys teelys' be broke? There's a great log-rolling contest on Ch. 366. WW
- Thomas - 08-29-2009 03:42 PM
- VouvrayHead - 08-29-2009 04:02 PM
Weenie, you clearly missed the point here.
It's not Holy raspberry jam.
It's Holy To-Jam.
And I don't have cable.
- Brom - 09-01-2009 04:33 PM
"Are you recommending the white, red, or rose Ciro"
What do you think?
Here's a hint - other recommendations were Amarone, Barolo and Barbaresco. It seems unlikely that one would recommend a white wine as opposed to these wines while commenting solely on the difference in geographic origin as significantly notable.
No hint as to whether red or rosÃ© - can't give it all away.
- Thomas - 09-01-2009 07:07 PM
You haven't changed a bit over the years. But since you asked, here's what I think:
If you want to communicate what you mean, say what you mean. Not so hard, really.
I'm not in the habit of making assumptions; but then, I'm probably not as intelligent as you.
Incidentally, I can name a number of white wines that work well with osso buco, but you probably already know that.
Also, Barolo, Barbaresco, and Amarone are known as red wines. Ciro is not; in fact, it's likely it isn't known much at all. In the spirit of education, it's so much better to be clear about what you mean.
[This message has been edited by foodie (edited 09-01-2009).]
- andrawes76 - 09-02-2009 01:51 PM
I'm a young cat and I'm constantly learning things about vino that I had no inkling before. I enjoy a bit of trivia here and there.