Chef Jamie Bissonnette of Toro in New York City shows Rebelle restaurant’s wine director, Patrick Cappiello, a couple of ways to make bone marrow, using market-fresh vegetables and bread to prepare two savory dishes. Cappiello then selects a Tempranillo from Rioja in Spain as the perfect pairing to this dish.

For more videos from Patrick, check out his weekly video series, Tasting Notes.

Advertisement

And make sure to subscribe to Playboy’s food and booze Facebook page, Indulgence.