In a rush, the bone is one of the most succulent parts of the animal, a carnivores dream. I sat down at Caduff’s wine loft in Zürich and Chef Beat Caduff offered me a taste of a veal bone, roasted with his homemade rub. This was the perfect match for a Keller Morstein 2010, a delicious riesling, a racy wine, plenty of crispness and a good ripe fruit that carries the wine beyond belief.

(95 Points)