Pairings ›
Osso Buco
Osso Buco
Food
Braised veal shank
Best wine varietals
1
Barolo
Barolo's tannins and acidity complement the rich, braised veal flavors of Osso Buco.
Barolo's tannins and acidity complement the rich, braised veal flavors of Osso Buco.
2
Bordeaux
Bordeaux blends offer structure and earthiness that match the dish's depth and herbs.
Bordeaux blends offer structure and earthiness that match the dish's depth and herbs.
3
Merlot
Merlot's softness and plum notes balance the savory, slow-cooked meat.
Merlot's softness and plum notes balance the savory, slow-cooked meat.
4
Barbera
Barbera's bright acidity cuts through the richness and enhances tomato-based sauces.
Barbera's bright acidity cuts through the richness and enhances tomato-based sauces.
Best cocktails with this
1
Scotch Smoky Sidecar
acid/citrus — bright lemon and orange liqueur cuts rich braise, cleansing and classic match
Score: 95
2
Scotch Smoky Vieux Carré
smoke/bitter/herbal — deep, smoky and bitters-forward to match braised richness and echo savory notes
Score: 95
3
Honey French 75
bubbles/acid — bright lemon and sparkling lift to cut fat and refresh between bites
Score: 92
4
Scotch Smoky Spritz
smoke/bubbles/acid — smoky backbone with effervescence; cleanses palate and complements braise
Score: 90
5
Honey Negroni
bitter/sweet — bitter orange and herbaceous gin balance the meat’s richness and gremolata citrus
Score: 88
6
Scotch Smoky Widow’s Kiss
herbal/sweet — Chartreuse and sweet vermouth add herbal complexity to complement veal and gremolata notes
Score: 88
7
Honey Boulevardier
bitter/sweet — whiskey-warmth and vermouth depth with bitters to stand up to the hearty veal
Score: 86
8
Honey Rosemary Smash
herbal/sweet/acid — rosemary’s savory aroma and honey’s roundness play nicely with braised flavors
Score: 85
9
Scotch Smoky Gold Rush
acid/sweet — honey and lemon balance fatty, gelatinous texture with bright citrus lift
Score: 85
10
Final Ward
herbal/acid — chartreuse’s herbal complexity plus rye’s spice complements the savory, gelatinous texture
Score: 84
11
Scotch Smoky Fig Sour
smoke/sweet/acid — smoky scotch and fig sweetness with citrus brightness to mirror the dish’s depth
Score: 83
12
Scotch Speyside Rob Roy
bitter/herbal — vermouth-driven, savory bitters accent braising jus and umami
Score: 83
13
Stag’s Head
sweet/bitter — bourbon and sweet vermouth with aromatic bitters mirror caramelized flavors and richness
Score: 80