Abstract Art?

In a sense, yes it is, but then again it isn't.

While I can possibly see an owl peering out of red bush or a raccoon eyeing it's next meal, it's really a pot of Osso Buco just out of the oven and waiting to be served. There are shallots, carrots, celery, leeks, garlic, thyme, sage, bay leaves, tomatoes and half a lemon all braised together with two, browned, meaty veal shanks. White wine and chicken stock were used as the braising medium.

Yes, it was a cold day and the entire concoction made the house smell like a little bit of Italy and warmed the kitchen. There was a small salad on the side and a couple of slices of toasted Italian bread to make a meal to dawdle over and enjoy.

The wine for the evening was a 2007 Cave de Tain Crozes Hermitage blanc. 100% Marsanne the wine had an aroma of not quite ripe peaches and just a touch of citrus and a little nutmeg. The wine was cold stabilized so it had not undergone malolactic fermentation, and it retained the acid that came from the grapes.

The peaches were there in force in the taste and there was a slightly heavy viscosity that coated the mouth as it finished. Even though it retained its acid it was still lower than most wines, but since there was half a lemon, peels and seeds included, in the sauce it made for a reverse match. The acidity in the sauce cleaned the palate after a sip of wine. The wine wouldn't have worked with a rich sauce as both would have tasted fat, but with a sharp sauce it was very good.

Normally we would have fixed some polenta to serve with the Osso Buco, but instead there was lemon pepper pappardelle under the serving. A good meal.