Osso buco with a twist + Sangiovese

“The rich flavours of oxtail and beef chuck (see p 78) are begging for a great red with medium tannins, and I recommend the Athonij Rupert Terra del Capo Sangiovese (R99.99). It’s smoky and toasty on the nose with both red and dark fruit (wild cherries, plum, pomegranate) on the palate, medium acidity, and subtly layered tannins. The acidity from the tomatoes in the dish works well with the acidity in the Sangiovese, and the white pepper, bay leaves and thyme complement the spiciness of the wine.”