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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 Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Wild Mushroom Ravioli with Sage Butter Sauce

Vergari


Ingredients

1 12 oz. packages of mushrooms (crimini, portabello, or white)
3 packages of Wonton skin wrappers
2 Tbs. chopped fresh parsley
1/4 cup dry white wine
3 Tbs. olive oil
1 clove minced garlic
3 shallots, finely chopped
salt & pepper to taste

For the Sauce:
1 stick unsalted butter
4 fresh sage leaves
1/4 cup freshly grated parmesan cheese


Instructions

Clean your mushrooms with a damp paper towel, then roughly slice them. Set aside. Chop your fresh garlic and shallots and set aside. Finely chop your Italian parsley and set aside. Heat a large saute pan until hot. Add your olive oil, mushrooms, shallots, and garlic to the pan and saute over hot heat. When the liquid has exuded from the mushrooms, add your wine and allow it to reduce to almost nothing. Adjust the seasoning and add in the parsley. Allow mixture to cool. When the mixture is cool, roughly chop in a food processor. Use your wonton skins and place a teaspoon of mixture on the skin. Brush the edge of the skin with water and carefully cover with another skin, not allowing air to remain. Crimp the edges. When all are done, boil salted water and cook the pasta about 1-2 minutes. In another saute pan, add 1 stick unsalted butter and melt until it turns slightly brown. Add 4 fresh sage leaves and the pasta to quickly toss. Grate parmesan cheese on top of the ravioli and serve immediately.



    Suggested Pairings

  1. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
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