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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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*Does not apply to Sale or Specials wines.

Ballard Beef Wellington

Ballard Lane Wines


Ingredients

10 oz. shiitake mushrooms, chopped
2 Tbs. unsalted butter
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 Tbs. sherry
Salt and pepper
2 sheets puff pastry, thawed
8 oz. pate, broken apart
¾ lb. deli roast beef
2 large eggs


Instructions

Preheat oven to 450 degrees. Melt butter in large skillet over medium heat, and add shallots and garlic. Cook until soft. Add mushrooms and cook until browned. Add sherry and season with salt and pepper. Line baking sheet with parchment, and roll puff pastry dough to cover baking sheet. Spread pate on puff pastry sheet, leaving a half-inch border. Top with mushroom mixture, then the roast beef. Brush egg on edges. Cover the top with final puff pastry sheet. Brush top with egg and pinch to seal the edges. Bake until browned on top, about 20 minutes. Recipe provided by Ballard Lane Winery.



    Suggested Pairings

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