You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
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.

Halibut with Acqua Pazza

Viansa


Ingredients

1 small onion, finely chopped
1 large garlic clove, minced
1 carrot, finely chopped
1 celery stick, finely chopped
3 tbs. Extra Virgin Olive Oil
2 cups cherry tomatoes, halved

1 ½ cup Viansa Vittoria Pinot Grigio
1 sprig fresh rosemary
3 tbs. capers
Salt & Pepper
Dash of red pepper flakes
4 Halibut Fillets


Instructions

Heat oven to 400 degrees F. Heat 3 tbs of Viansa's Extra Virgin Olive Oil in pan. Add onion, celery, carrot and garlic. Cook until tender. Add wine, rosemary, thyme, seasonings, capers and tomatoes. Bring to a boil. Add fish fillets, vegetables. Bake about 20 minutes, or until fillets are completely cooked. Remove the rosemary sprig. Serve the fillets in individual bowls. Garnish with ¼ cup fresh chopped parsley.



    Suggested Pairings

Close