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Gold Medal Wine Club
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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

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Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

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

$36.00

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Pan Seared Veal Chop on Polenta with Chanterelle Mushroom Sauce

Darms Lane Wine


Ingredients

4 Frenched veal chops

Polenta:
1 cup polenta
2 1/2 cups milk
2 1/2 cups chicken broth
2 Tbs. butter
3 oz. Tellaggio cheese

Sauce:
4 oz. chanterelle mushrooms
3 shallots, diced
2 Tbs. fresh thyme
1 cup Darms Lane Pinot Noir
1 cup beef stock
1 Tbs. butter
Salt & pepper to taste


Instructions

Put polenta, milk and chicken broth in a sauce pan, simmer on medium and stir constantly until thickened. Add Tellaggio cheese, salt, pepper and butter and set aside.

In a hot pan, sear salted and peppered veal chops until golden on the outside. Place in baking dish and roast in a 400 degree oven until level of doneness is achieved.

While that is cooking, saute chanterelle mushrooms and shallots in butter. When thoroughly cooked, deglaze pan with red wine. Reduce by 75%. Add beef stock and reduce by 50%. Season with salt and pepper. Remove from heat and add butter, letting it melt. Pour sauce over veal chop and polenta. Recipe sourced from Darms Lane Wine, Napa Valley.



    Suggested Pairings

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