You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

Last Call
Platinum
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
Pinot Noir
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.

Schweinebraten - German-style Roast Pork

Sitzius


Ingredients

4-6 lbs pork shoulder
2 Tbs. caraway seeds
1 Tbs. salt
2 tsp. ground pepper
2 Tbs. cooking oil
3 medium onions,
roughly chopped
2 carrots, peeled & chopped
1/2 cup water (or 1/2 cup
stock, or 1/2 cup white
wine, or 1/2 cup beer)
2-3 Tbs. flour
2-3 Tbs. butter


Instructions

Preheat oven to 350 degrees. Rub the entire roast all over with the oil and sprinkle with caraway, salt, and pepper. Let stand for 1 hour. Spray your roasting pan with cooking spray. Place the vegetables into roasting pan and pour liquid of choice. Place the roast, fat side down, in the roasting pan on top of the vegetables. Cover tightly and roast for 1 hour. Remove from oven, uncover and turn roast fat side up. Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165 degrees. Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes. Remove and save the vegetables to serve on the side. Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups. Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
Slice the roast thinly and serve with the gravy on the side. For additional richness, the gravy may be finished with a little butter, cream, or sour cream.



    Suggested Pairings

  1. Parmelee-Hill
    2011 Pinot Noir
    Parmelee-Hill
    Estate Grown
    Sonoma

    $38.00

    $45.00
    94 - Beverage Testing Inst.
    id: 2539
    Pinot Noir
Close