The strength of the veal meat and the acidity of the sauce call for strong wines with strong flavours.
Bucco? Buco? Some even go so far as to write "bucho"... No matter what its spelling, Osso buco is always delicious! A combination of tender and slightly fatty meat with a traditionally strong and sometimes sweet and sour sauce, this complex dish is an excellent way to eat veal while enjoying a variety of flavours. By cooking citrus fruits, tomatoes and even white wine in the sauce, this acidity is created that will make the search for the wine with which to match our Osso buco interesting.
In red, it is the wines of Bandol, in Roussillon, which are the perfect choice, they have the required power and aroma characteristics. To get closer to Italy and the native country of Osso buco, the red wines of Baux-de-Provence, in the vineyard of Provence are also indicated. For the rosé wines, all those from Roussillon and Provence will be able to marry with your Osso buco. The Côtes-de-Provence appellation is ideal for rosé wines!
Osso buco requires wines that will be very expressive, strong in aromas, that can rival the acidity of the sauce and exist in the mouth. The fruity aspect of the wine is necessary as much as the tannins so that the generosity of the wine does not spoil the delicate taste of the veal, which must be present despite the sauce and the wine! Ripe red fruit and citrus aromas are welcome in the wines chosen to accompany your Osso buco. Red wine is therefore naturally highly recommended for this dish, but if for some reason red wine does not suit you, there are very aromatic rosé wines that are rich enough to accompany Osso buco.