2008 Sonoma-Cutrer Russian River Ranches Estate Bottled Chardonnay

By: Nadine Hughes

Chardonnay is probably one of North America’s most popular white wine varieties with its buttery and fruity flavour pleasing most palates. Being the nosey person I am, I often catch myself peering into people’s baskets at my local liquor store to see what they’re up to. Too often it’s a combination of a few bottles of chardonnay, a few of cabernet sauvignon and the odd specialty beer; all safe bets to have on hand when entertaining. The 2008 Sonoma-Cutrer Russian River Ranches Estate Bottled Chardonnay is one chardonnay you can add to your list. A little more refined and elegant in style than most, the Russian River Ranches is a medium bodied wine that hits you with aromas of banana and lemon pie filling making it an excellent wine to pair with lighter meats like chicken or veal tinged with lemon. Days are getting shorter, nights a little cooler and although I’m not ready to hunker down in front of a fire with a glass of red, I do want something a little more bold and nourishing than my summer fair of salads and pinot gris. Lemon Parmesan Veal Rolls with an Arugula Salad is a perfect late summer meal to share with guests. The next time you’re in the liquor store and you see me with a few bottles of 2008 Sonoma-Cutrer Russian River Ranches Estate Bottled Chardonnay in my basket, you’ll know what’s on the menu – now you just have to ask me what time to arrive.

Lemon Parmesan Veal Rolls with Arugula Salad
Serves 6
Preparation Time: 20 minutes
Cooking Time: 5-6 minutes

Ingredients:
• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons chopped chives
• 2 tablespoons minced parsley
• 1 teaspoon finely grated lemon zest
• 500g (just over 1 lb) thin veal cutlets, cut into pieces about 2-by-3 inches
• Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 2 tablespoons fresh lemon juice
• 2 bunches arugula, tough stems discarded
• 1/4 cup very thinly sliced sweet onion, such as Vidalia

1. Heat a BBQ over medium heat.

2. In a small bowl, mix the Parmesan cheese with the chopped chives, parsley and lemon zest. Spread the veal pieces on a work surface and season them with salt and pepper. Sprinkle 1/4 cup of the Parmesan mixture on the veal and roll the pieces up. Skewer the veal rolls onto pairs of parallel bamboo or metal skewers, leaving a small space between each of the veal rolls.

3. Brush the veal rolls with olive oil and season them with salt and pepper. Grill the veal skewers, turning them once or twice, until the veal is lightly charred but still slightly pink in the centre, about 6 minutes. Transfer the veal skewers to a platter.

4. Meanwhile, in a large bowl, combine the lemon juice with the 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and onion and toss to coat. Mound the salad on the platter beside the veal skewers, sprinkle with the remaining Parmesan mixture and serve.

Note: The veal rolls can be assembled up to 24 hours ahead and refrigerated. Remove from fridge 20 minutes prior to grilling.