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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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Special
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.

Willey's Veggie & Grigio Linguine

Serenity


Ingredients

Serves six

1/4 Cup Extra Virgin Olive Oil
2 Leeks, washed and sliced
2 Yellow Peppers, stems removed, seeded and sliced into thick julienne
2 Red Peppers, stems removed, seeded and sliced into thick julienne
1/2 Cup Serenity Pinot Grigio
2 Tablespoons fresh Basil
1 1/2 Tablespoons fresh Thyme
1 Cup Sun dried Tomatoes, soaked in wine until soft and pliable, cut into strips
1/2 Cup Calamata Olives, pitted and cut in half lengthwise
1/2 Pound Gorgonzola Cheese, crumbled at room temperature
1 Tablespoon crushed Black Pepper
Sea Salt to taste
2 1/2 lbs. imported Linguine
Freshly grated aged Parmesan cheese for the table


Instructions

Heat Olive oil in a deep saut� pan. Saut� the leeks until they begin to soften. Add peppers and repeat process, lowering heat to medium. Once softened, add wine to pan and reduce wine until it is almost evaporated. Add herbs; sun dried tomatoes, olives, salt, and pepper to pan. Continue to cook for 5 minutes, turning heat down to low, allowing the flavors to blend.

Cook Linguine until al dente. Place the crumbled Gorgonzola in a large mixing bowl. Drain the pasta and quickly toss with the gorgonzola to melt and coat the linguine. Add half of the vegetable mixture and toss briefly. Place the pasta on plates and portion remaining vegetable mixture on top of each plate. Serve, immediately, and pass the Parmesan



    Suggested Pairings

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