Friday, May 20, 2011

Osso Buco and a Super Tuscan for dinner

The other day, I found some veal shanks at the store and decided to make Osso Buco, a dish where the veal is braised in wine, tomatoes, carrots, celery, onion, garlic, and herbs for at least 2-3 hours. The result is a full-flavored stew that calls for a rich and tasty Italian wine so I chose a 2007 Antinori Il Bruciato Bolgheri to accompany the Osso Buco.

Bolgheri is a wine region located on the southern coast of Tuscany and well known for its red Bordeaux style wines also called Super Tuscans. Thanks to a unique combination of sandy-clay soils, a sunny, dry, and moderately windy microclimate, and the effects of a maritime influence, Bordeaux grape varieties such as Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, tend to thrive there. Before the creation in 1994 of the Bolgheri Rosso and Rosso Superiore DOCs (Denominazione di origine controllata), the Super Tuscans of the area—wines of high quality but made outside DOC/DOCG regulations—were typically sold under the simpler designations Vino da tavola or IGT Toscana.

Il Bruciato is produced by Guado al Tasso, Antinori's Bolgheri estate located on the coast, 96km (60 miles) south-west of Florence. The wine is a blend of 50% Cabernet Sauvignon, 30% Merlot, 20% Syrah and other black varieties. Fermented in stainless steel, it was then racked off into oak barrels, where it aged for 8 months before being bottled.

The wine had a dark red color and an aromatic nose of moka, licorice, and black fruits. On the palate, it was full-bodied with a juicy mouthfeel and a smooth earthy finish. The wine was quite tasty and I thought my Osso Buco that I served with Polenta was quite tasty too!

Osso Buco with Polenta

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