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Goosecross: Veal Piccata

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Veal Piccata is a classic, yet Colleen from Goosecross Cellars has found room to improve with unusual additions such as dill weed! As Colleen says "Great wine calls for great food… I love to cook and develop new recipes, so I experiment in the kitchen every week".

Veal Piccata

From Colleen's Kitchen

Serves 2

8 boneless veal cutlets
½ cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1/3 cup Goosecross Sauvignon Blanc
1 tablespoon fresh lemon juice
Salt & freshly ground pepper, to taste
1 tablespoon parsley, chopped
1/8 teaspoon dill weed

Dredge veal cutlets in flour. Heat the butter and olive oil in a large skillet. When it is hot, sauté the veal over medium-high heat until browned, about 3 minutes per side. Remove to a platter and keep warm. Add the wine and lemon juice to the skillet and bring to a boil, scraping up any browned bits. Add the salt, pepper, parsley, and dill. Pour the sauce over the veal, and serve immediately with Goosecross Sauvignon Blanc.

About Goosecross Sauvignon Blanc

Very mild days and cool nights followed the July heat wave, allowing the grapes to ripen slowly and develop flavor intensity without accumulating too much sugar. Winemaker Geoff Gorsuch prefers a fresh, bracing vibrancy of style and it requires a watchful eye and careful timing to bring in grapes with full flavor maturity and the right balance of sugar to acid. He ferments the juice slowly, at low temperatures to bring out the fresh pear, zesty citrus and hint of grassiness. Light and vivacious on the palate, there's no oak to mask the exotic lemongrass, crisp green apple, ripe melon and a lingering grapefruit finish.

About Goosecross Cellars

At Goosecross Cellars, customers are our first priority in every facet of our winery, from how we craft our wines to our fun and friendly service in the tasting room. Winemaker Geoff Gorsuch crafts every wine with our customer's preferences in mind. This starts in the vineyard with sustainable farming practices without pesticides, and ends in the bottle with wines that reflect true varietal character. Our ultra-premium wines are approachable consistent and affordable, year after year. We also take pride in the fact that our wines are food friendly and complement a wide range of foods. You may need to step over a hose or a friendly dog to get into our tasting room because it's located right in the wine cellar, far from the hustle and bustle. Visitors interact with the owners, walk through the vineyards, and see first hand the intricacies of a real working winery. It's how most wineries in Napa Valley used to be, and why our customers love joining and interacting with the Goosecross Cellars family.