January 23, 2025

JUMP TO RECIPE

The Wine

This isn’t just a wine you drink—it’s a wine you want to drink. The 2023 Clos Fornelli La Robe d’Ange Rouge is the kind of bottle that makes you rethink what everyday reds should taste like. Made from Corsica’s Sciaccarellu grape, it strikes that perfect balance between bold and approachable. It’s fresh, juicy, and smooth—like a song you put on repeat. Red berries burst from the glass, and there’s just enough spice to keep things interesting, but never in an “I’m trying too hard” way. The acidity is vibrant and clean—lively but never obnoxious. It’s a red that balances effortless drinkability with real flavor, and before you know it, it’s the bottle you reach for every night, not just on a random Tuesday.

Pair it with Veal Saltimbocca, and you’ve got a dinner that pops. The prosciutto? Salty, savory perfection. The sage? Earthy enough to feel like it grew on the same rocky hillside as the wine. The veal? So tender it practically apologizes for being decadent. And then there’s this wine, cutting through the richness like it was designed for the moment, balancing everything in a way that feels accidental but isn’t. Every sip, every bite—perfect equilibrium.

This isn’t just a pairing, it’s a conversation between the plate and the glass. You just get to be in the room.

Featured Products:

2023 Clos Fornelli La Robe d'Ange Rogue

Veal Saltimbocca Recipe

Ingredients:

  • 8 thin veal cutlets (about 4 oz each)
  • 8 slices of prosciutto
  • 8 fresh sage leaves
  • ½ cup all-purpose flour (for dusting)
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter
  • ½ cup dry white wine (e.g., Pinot Grigio or dry Vermouth)
  • ½ cup chicken or veal stock
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Step-by-Step Recipe:

  1. Prepare the Cutlets
    • Lay out each veal cutlet on a flat surface
    • Place a slice of prosciutto and a sage leaf on top of each cutlet. Secure with a toothpick.
  2. Dust with Flour
    • Lightly dust each cutlet with flour, shaking off any excess.
  3. Sear the Veal
    • Heat olive oil in a large skillet over medium-high heat.
    • Add the veal cutlets, prosciutto-side down, and cook for about 2 minutes. Flip and cook the other side for 1-2 minutes, until golden. Remove and set aside.
  4. Make the Sauce
    • Reduce heat to medium. Add butter to the pan and let it melt.
    • Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
    • Add the chicken stock and summer for another 3-4 minutes, allowing the sauce to thicken slightly.
  5. Return Veal to Pan
    • Place the veal back into the skillet and spoon the sauce over it. Cook for 1-2 minutes to warm through.
  6. Serve
    • Remove toothpicks and transfer the cutlets to a serving platter. Spoon the sauce over the veal and serve immediately with lemon wedges on the side.

Serving Suggestions

  • Pair with sides like buttery mashed potatoes, sautéed spinach, or a simple arugula salad with shaved Parmesan.

At BayTowne Wine & Spirits, we pride ourselves on great people, great selection, and great prices. We have the expert staff who can help you find the perfect wine or liquor. Give us a call or stop in the store!