Wine pairing
Best wine for braised meats and osso buco
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Slow-braised meats are rich and gelatinous, which is when Italy's most structured reds make sense. Firm tannins and acidity cut through the richness. These are the bigger wines on our list we save for braises.
Quick answer
Reach for a structured red: Barolo or Barbaresco (Nebbiolo), Amarone, Sagrantino or Aglianico. Decant young bottles and serve slightly cool.
5 wines to pour
Roero Rosso
Nebbiolo · Piedmont (Roero)
Floral, softer-tannin Nebbiolo. Serve at 60°F / 16°C.
Larry: “Nebbiolo with the edges sanded off.”
Gattinara
Nebbiolo (Spanna) · Northern Piedmont
Firm, mineral, elegant Nebbiolo. Serve at 62°F / 17°C, decant.
Larry: “Northern Piedmont's secret. Ask for it by name.”
Ghemme
Nebbiolo · Northern Piedmont
Structured, savory, age-worthy. Serve at 62°F / 17°C.
Larry: “Gattinara's neighbor and rival.”
Carmignano
Sangiovese with Cabernet · Tuscany
Structured, cherry and cassis. Serve at 62°F / 17°C.
Larry: “The original Cabernet-Sangiovese. Before it was cool.”
Sagrantino di Montefalco
Sagrantino · Umbria
Very tannic, dark, powerful. Serve at 64°F / 18°C, decant.
Larry: “Bring something fatty. And a friend.”
Cooking it tonight? Start with Osso buco recipe, then learn the basics in Wine Pairing 101.
Questions people ask
What wine goes with osso buco?
A structured northern red such as Barolo or Barbaresco; a fuller white can also suit the traditional Milanese version.
What wine goes with braised beef?
Tannic, full-bodied reds such as Amarone, Sagrantino or Aglianico.
Should I decant big Italian reds?
Young, tannic wines often benefit from decanting for an hour or so.
What temperature should big reds be served at?
Slightly below room temperature, around 60–65°F (16–18°C).