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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

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Platinum
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Muns Vineyard Pasta with Wild Mushrooms and Sausage

Muns Vineyard


Ingredients

1 box/package of multi-grain pasta (or your favorite)
1 lb. Turkey/Apple/Cinnamon sausages
1 can Chicken or Vegetable Broth
4 oz. Mascarpone cheese
8 oz. wild mushrooms (black trumpet; porcini, Portobello, crimini or shiitake)
2 Tbsp. shallots
1-2 cloves garlic
1/4 tsp. thyme
Salt and pepper to taste


Instructions

Saute the shallots and garlic in olive oil. You want to add flavor, but not overpower the mushrooms. You can use more if you want, but I would use less seasoning and allow the mushroom to shine. Set aside. Cook the sausages; set aside. Clean, chop and saute the mushrooms in butter and olive oil until well done; add salt and pepper to taste. Add the sauteed shallots and garlic. Add the can of broth, and heat through; stir in the mascarpone. Slice up the sausages and add to the mushroom mix. Add the thyme. Cook your pasta, and serve with the mushrooms and sausages. Pour a glass of Muns Vineyard Pinot Noir to enjoy with your dish.



    Suggested Pairings

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