A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

February 2010


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Turkey Rollatini

February 5, 2010

winesense_icon[1]This recipe was created for this year’s Limited Edition Australian Petit Verdot. It’s a great tasting Turkey dish that takes a little more work but is certainly worth the effort and you’ll make Julia Child proud!


Julia always knew how to treat a turkey!

If you were not fortunate enough to have ordered a Petit Verdot this we do still have a few kits available if you hurry to your favourite Wine Sense location. If Petit Verdot is not an option then you can easily substitute with a big Cabernet.

3 tbsp Olive Oil, plus more for searing

2 oz Fresh Spinach

1 pinch Salt and Black Pepper, to taste

2 cups Winexpert Selection Limited Edition Australian Petit Verdot

1 8 oz Turkey Breast

2 oz crumbled Gorgonzola

1 butchers twine Preheat oven to 400°F

Barbeque Sauce, to taste


Turkey Rollatini with Barbeque Sauce

Using a large sauté pan over medium-high heat, add 3 tbsp olive oil, sautéing spinach with salt and pepper, stirring until spinach wilts. Add wine and let evaporate. Remove from heat and let cool. Pound turkey breast to even thickness.

Spread spinach mixture and crumbled Gorgonzola evenly over the breast. Roll the breast tightly and tie at both ends. Sear until golden brown on all sides. Baste with barbeque sauce and bake for 20 minutes.

Serve with a fresh mixed greens salad, warm rolls and extra barbeque sauce on the side.

Bon Appetit!

Filed under: General, Recipes by Craig


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