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Gold Medal Wine Club
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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
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Gold Medal - SF Chronicle Wine Competition

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Was $22.00
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Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
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Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
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Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

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Porcini Risotto with White Truffle Oil

Dornier


Ingredients

1 packet (500g) risotto rice
2 cups dried porcini
2 cups white wine
8 cups chicken stock
4 onions finely diced
6 cloves garlic finely chopped
2 sticks butter
2 cups grated Parmesan
1 Tbs. white truffle oil
1 cup chives, roughly chopped


Instructions

Put the dried mushrooms in the stock with the wine and allow to sit in a warm place for approximately 1 hour. Drain the liquid and put to the side. Roughly chop the porcini. Melt the butter in a separate pot and sauté the onions and garlic until translucent. Add the porcini and then the rice and fry for five minutes. Add the mushroom stock, just a cup at a time, to cover the rice. Stir every couple of minutes. Keep adding the stock and stirring until the rice is cooked (Approximately 15 - 20 minutes). Remove from the heat and stir in the grated Parmesan and truffle oil. Garnish with chopped chives, some shaved Parmesan and a further drizzle of truffle oil. Serve with a glass of Muratie Shiraz.



    Suggested Pairings

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