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

$39.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$29.00

Was $36.00
Sale
Platinum
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.

Cellar Rat Cioppino

Belvedere


Ingredients

8 Garlic cloves - 3 crushed, 5 minced
3/4 Cup Extra-virgin olive oil
2 Cans Italian tomatoes, 70 oz.
1 Large Onion, chopped
2 Scallions, sliced
1 Tabelspoon Oregano, fresh, chopped
2 Bay leaves
1/2 Cup fresh flat-leaf parsley, coarsely chopped
4 Anchovy Fillets, chopped
3 Teaspoons Harissa (or reconstituted dried chili, finely minced)
1-1/2 cup Belvedere Russian River Valley Chardonnay
2 cups Water
1 1/2 lb. firm fleshed White Fish (rockfish, halibut, cod)
3 Dungeness Crabs, cleaned and quartered (if you feel like splurging)
1 1/4 lb. Mussels, scrubbed and de-bearded
1 lb. small Squid, cleaned, bodies cut into 1/2 inch rings, tentacles halved
1/2 lb. Shrimp, 20/30 ct., medium sized.
Salt & Pepper


Instructions

In a large saucepan, sauté the crushed garlic in 1/2 cup of olive oil over moderately high heat until golden. Add tomatoes and their liquid and bring to boil. Season with salt and pepper to taste, reduce the heat to medium and cook about 30 minutes until reduced to about 5 cups. While the tomatoes reduce, heat a large non-reactive pot on high. Add the remaining 1/4 cup of olive oil. When warm, add the onions, scallions, oregano and bay leaves, and cook until softened. Add parsley, anchovies, dried chili and minced garlic, and cook, stirring, until the garlic is just golden. Add the wine and cook over high heat until reduced by half. Add the water and tomato sauce and bring back to boil. Add the fish, crab, mussels, squid and shrimp, cover and cook through and the mussels have opened. Discard the bay leaves and unopened mussels. Season to taste with salt and pepper and serve immediately with rustic bread.



    Suggested Pairings

  1. Robert Young
    2011 Chardonnay
    Robert Young
    Alexander Valley
    Napa Valley

    $36.00

    $42.00
    90 - Wine Spectator
    id: 2391
    Platinum
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