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Gold Medal Wine Club
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition


Was $22.00
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings


Was $18.50
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner


Was $19.50
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide


Was $22.00
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast


Was $16.00
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Argentinean Locro



1 cup dried white corn (hominy)
2 ears of fresh yellow corn, cut the kernels off the cobs
2 medium white onions, coarsely chopped
2 cloves garlic, thinly sliced
2 1/4 inch thick slices of smoked pancetta or slab of bacon, cubed
2 chorizos colorados or other slightly spicy
sausage, sliced
2 one inch thick pieces of osso buco (beef shanks)
1 tsp. ground cumin
1 tsp. sweet paprika
1/2 tsp. freshly ground black pepper
2 bay leaves
1 1/2 cups of butternut squash, peeled and diced small
1 1/2 cups of yams, peeled and diced small
2 plum tomatoes, cut in small wedges
salt to taste
green onion for garnish
chili oil


Soak the dried white corn in 2 cups of water overnight. The next day, prepare the chili oil in advance by soaking a tsp. of red pepper flakes in a Tbs. of olive oil for 2-3 hours. Place the onions, garlic, bacon, sausage, and osso buco in a large stewpot. Cook over medium heat until the onions are translucent. Add the fresh yellow corn, paprika, cumin, bay leaves, salt, and pepper.

Continue to cook, stirring regularly, for roughly 10 min. Add the soaked white corn kernals, including the soaking water. Add hot water to the pot to about 2 inches above the level of the ingredients.

Add the remaining vegetables, stir, and bring to a boil. Reduce the heat and simmer, covered, stirring every 15-20 minutes for at least 2 hours. Uncover the pot and remove the bay leaves. Remove the pieces of osso buco and discard the bones. Cut the meat into bite-sized pieces, and then return it to the pot. Continue to stir over low heat, and using the back of a wide spoon or spatula, press the ingredients up against the sides of the pot so the starchy vegetables and tomato break down into the soup. As you continue to stir, mash, and cook, the soup should gradually thicken. Continue until locro reaches the rich consistency of a stew. Add salt to taste. Serve in bowls, garnish with green onions, and a touch of chili oil.

    Suggested Pairings