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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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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
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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