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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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Rocca 2009 Cabernet Sauvignon PLUS! selection Grigsby Vineyard
Rocca2009 Cabernet Sauvignon
PLUS! selection Grigsby Vineyard
94 - Wine Reviews Online

$72.00

Last Call
Diamond
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Mendel 2013 Semillon Argentina
Mendel2013 Semillon
Argentina
91 - Robert Parker

$21.00

Last Call
International
Nobelle 2012 Grenache - Syrah blend
Nobelle2012 Grenache - Syrah blend
176 cases produced

$23.00

Special
Garagiste
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.

Fettuccini Carbonara with Bacon and Gorgonzola

Lucas & Lewellen


Ingredients

1 pound fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 1/2 8-oz packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled Gorgonzola cheese (about 6 ounces)
1 cup whipping cream
1 cup half and half
1 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
1/2 tsp. salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1-inch pieces
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley


Instructions

Cook pasta in heavy large pot of boiling salted water until tender, but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid. Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt, and simmer until sauce thickens, about 5 minutes. Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve. Serves 6



    Suggested Pairings

  1. Jeff Gordon
    2005 Merlot
    Jeff Gordon
    Napa Valley

    $50.00

    $60.00
    Best Merlot - Sommelier Challange
    id: 2555
    Platinum
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