Ossobuco is oh-so Good!

[andrawes76]

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]

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]

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]

Veal IS classic but I make a KILLER beef osso buco that friends and family say rival the veal.....go figure.

Drew

[Brom]

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]

Brom,

Are you recommending the white, red, or rose Ciro?

[VouvrayHead]

Tofu Buco is clearly the way to go...

[Thomas]

VouvrayHead,

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]

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 [img]http://www.wines.com/ubb/smile.gif[/img]

[Thomas]

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]

Now there's a question... What wine would one drink with Tofurkey?
Tofurztraminer, of course!

[Thomas]

Or Tofufandel...

Vouv, I think we've entered the goofy phase now.

[This message has been edited by foodie (edited 08-29-2009).]

[VouvrayHead]

I think we entered it a while back...

[Thomas]

You're right; now we are in the tofoofy stage [img]http://www.wines.com/ubb/wink.gif[/img]

[winoweenie]

HOLY RASPBERRY JAM !!!!!!!!!!!!!!!!! Do youse guys teelys' be broke? There's a great log-rolling contest on Ch. 366. WW [img]http://www.wines.com/ubb/wink.gif[/img]

[Thomas]

Party crasher...

[VouvrayHead]

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]

"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 rosé - can't give it all away.

[Thomas]

Brom,

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]

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.