Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Ossobuco

Photo de Edsel Little (CC BY-SA 2.0) ajoutée le 12/07/2022
https://www.flickr.com/photos/edsel_/8198723286/

Main courses

Ossobuco

Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.

Synonyms

  • Osso buco
  • Ossobuco alla milanese

See also:

  • Jarret de veau braisé

This dish pairs well with 80 drinks :

Ajaccio rouge

Ajaccio rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Pairing with a dominant Sciaccarello grape.
>dish info

Bandol rosé

Bandol rosé
Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a wine aged 1 to 3 years old.
>dish info

Bandol rouge

Bandol rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine aged 5 to 8 years old.
>dish info

Béarn rouge

Béarn rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a pairing with a wine aged 2 to 4 years old.
>dish info

Beaujolais rouge

Beaujolais rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a pairing with a wine aged 1 to 2 years old.
>dish info

Brouilly

Brouilly
Still red wine(s)

Serve at 12-14°C or 54-57 °F.

Prefer a pairing with a wine aged 1 to 4 years old.
>dish info

Cahors

Cahors
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine of at least 4 years old.
>dish info

Chablis

Chablis
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a developed wine.
>dish info