Home > Magazine Archives > Sept. 30, 2010 Issue > Features
Anise-Scented Lamb Osso Buco
If the rules say red wine with meat, why does sommelier François Chartier, author of a revelatory new book on matching food and wine, suggest Sauvignon Blanc with rich, long-cooked lamb shanks? It's the seasoning, which centers upon anise aromatics.
For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2010.
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