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Gold Medal Wine Club
Impersonating:
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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Refugio Ranch 2009 Proprietary White Blend Ineseño
Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

$14.99

Was $23.00
Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

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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