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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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Chilled Corn Soup with Crème Fraiche and Tart Apples

Iron Horse


1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
1 White Onion
1 Small Bunch Celery
6 Cobs of Yellow Corn
2 Quarts of light Vegetable Stock
1 Bay Leaf
3 Egg Yolks
Salt and Pepper to taste
6 Teaspoons Crème Friache
1 Tart Green Apple (like Granny Smith)
1 Teaspoon Lemon Juice
1 Teaspoon Grapeseed Oil
½ Pinch of Nutmeg (optional)


Place a large soup pot over medium heat and add oil and butter. Roughly chop onion and celery and add to melted fat. Begin to gently sweat aromatics as you remove all corn kernels from cob. When onion and celery have softened, add kernels and cobs to pot. Cook for 5 minutes, stirring often, then add stock and bay leaf and bring to a boil. Reduce soup to a simmer and cook for 1 hour. After time is up, remove cobs with tongs and set aside to cool.

When cool enough to handle (using a towel or clean pot holder makes this faster) scrape whatever corn flesh there is still clinging to the cobs back into the pot. This is important, there is a lot of flavor here! Discard cobs and bay leaf and puree soup in batches at high speed in a blender. Pass pureed soup through a fine mesh sieve and return to stove.

In a large bowl, whip egg yolks until pale and slightly thick. Slowly ladle hot soup, a little a time, into the yolks as you whisk vigorously until tempered. Add yolk mixture back into soup and heat over medium heat, stirring constantly with a wooden spoon until soup begins to thicken. DO NOT LET SOUP BOIL! This will make scrambled eggs. Soup will thicken and become silky as it cools. Check for seasoning, knowing that it will take more salt when cold. Use white pepper if you don’t want black specks in your corn soup. For the apples: julienne before serving and toss with lemon juice, oil and nutmeg. To serve place soup in bowls, top with crème fraiche and apples

    Suggested Pairings

  1. Paint Horse
    2012 Chardonnay
    Paint Horse
    Sonoma Valley


    GMWC Special Selection
    id: 2438