Amarone

Hard cheeses like aged Gouda, Parmigiano-Reggiano, and Manchego feature concentrated, crystalline textures with robust umami flavors that demand beverages with sufficient structure and complexity to stand up to them. The sweetness and tannin structure in Port or Cabernet Sauvignon counters the saltiness and rich proteins, while the high carbonation in Champagne or Belgian Tripel provides palate-cleansing refreshment between bites.

Osso buco is a classic Milanese dish of braised veal shanks in a rich tomato, vegetable, and wine sauce, traditionally topped with gremolata. The intense flavors, bone marrow richness, and long-simmered sauce call for beverages with enough structure and complexity to complement rather than be overwhelmed by the dish.

Parmigiano-Reggiano offers concentrated umami richness with nutty, fruity, and savory notes that develop with aging. Its crystalline texture and complex flavor profile call for beverages that can either complement its intensity or provide contrasting effervescence to cleanse the palate between bites.