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Gold Medal Wine Club
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1-800-266-8888
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 Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Bacon and Mushroom Risotto

Fess Parker Winery


Ingredients

8 oz. bacon, cut into 1/2-inch pieces
12 oz. Arborio rice
1 medium white onion, diced
1 clove garlic, minced
2 oz. Chardonnay
1 quart chicken stock, warmed
6 oz. grated Parmesan cheese
10 oz. portabello mushrooms, stems removed, cut into 1/4-inch pieces
2 oz. unsalted butter
Salt and pepper to taste


Instructions

In large skillet, cook bacon over medium heat, stirring often. Cook until browned and just started to get a little crispy. With slotted spoon, remove bacon and drain on paper towels. Pour off all but 3 Tablespoons of bacon fat from skillet. Add garlic, onions, and mushrooms to skillet and saute 4 to 5 minutes, until onions start to soften. Add Arborio rice, stir until all the rice is coated in bacon fat. Cook until pearled, about 1 minute. Add Chardonnay, stirring often. Cook until the wine is absorbed into the rice. Once absorbed, start adding the chicken stock. Add 1 cup at a time, stirring constantly. When stock is almost absorbed into the rice, add another cup. Continue this process until stock is gone; should take between 20 to 25 minutes. When done adding stock, stir in the cooked bacon, cheese, and butter. Season with salt and pepper to taste. Serve and enjoy!



    Suggested Pairings

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