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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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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

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

$9.99

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

$12.99

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

$11.99

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

$7.99

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.

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. Paint Horse
    2012 Chardonnay
    Paint Horse
    Carneros
    Sonoma Valley

    $18.00

    $22.00
    GMWC Special Selection
    id: 2438
    Last Call
    Gold
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