"D. Gerasimatos" > wrote in message
...
> Sounds weird to have white wine with veal. I usually have something
> like syrah with osso buco. Isn't it too greasy for a white?!

IMO Syrah is too heavy to accompany osso buco. Likewise Cabernet. If you
insist on a red, I think Chianti/Sangiovese or Burgundy/Pinot Noir would be
more appropriate. Possibly a Valpolicella (to bring this back on topic).
Veal is more delicate than beef and the wine shouldn't stomp all over the
meat.

BTW, osso buco isn't greasy if it's prepared properly, and it goes well with
big, rich whites. Although I usually serve the same Chardonnay with it that
goes into its preparation, a dry Austrian Gewurtztraminer (or the like)
would be nice too. No NZ Sauvignon Blanc or Sancerre with this dish please!

Tom S