Matching wine with food

[Kcwhippet]

Since Ossobuco calls for a long braise, you'll need to use a wine with very little or no oak. That oak remains as the sauce reduces, and when you're all done it will taste like you're eating hardwood flooring. I'd suggest a Pinot Grigio, Sauvignon Blanc or Vernaccia, all from Italy. Ossobuco is a staple in Milan and you'll find it is usually accompamied with a risotto. For a wine with the meal, I'd suggest a Barolo, Chianti or an Italian merlot.