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Gold Medal Wine Club
Impersonating:
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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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
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

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

$72.00

Last Call
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.

Barbequed Chili Chicken

Monte da Peceguina


Ingredients

3 Red Peppers
2 Chilies, crumbled and dried
6 Red Chilies, medium size, halved & deseeded
4 Garlic Cloves, roughly chopped
1 Teaspoon Ground Coriander
Extra Virgin Olive Oil
1 Tablespoon Red Wine Vinegar
Lemon Juice
2 Boneless Chicken Thigh Filets


Instructions

Grill peppers on all sides until skin is blackened. Place in a plastic bag and leave to cool. Peel away the skin, halve, deseed and roughly chop. To make the piri piri sauce, put the peppers, dried and fresh chillies, garlic and coriander into a food processor. Add enough olive oil to make a loose paste. Spread half of the piri piri over the chicken and marinate for 4 hours.
Mix the remaining paste with tablespoon of olive oil and red wine vinegar to make a dressing. Set the Barbeque to hot and cook chicken both sides until crispy and brown. Serve with lemon wedges, salad leaves, extra virgin olive oil, lemon juice and crusty bread.



    Suggested Pairings

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