Glossary R
Rouladen is a German word for "Roulade ". In Rouladen, the meat is thinly sliced and rolled around a savory filling, usually thinly sliced gherkins, chopped onions and mustard spreaded on the meat. The packet is secured with a string or pick, browned, then braised or baked in stock or wine.
In Italy, a dish made with this same technique is called Braciola and in France, the dish is called Roulade
Rounded refers to a full-bodied wine with a velvety flavour; None of the individual flavours dominate, none is overshadowed by the others