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Gold Medal Wine Club
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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Santa Maria Valley


Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy


Last Call
Refugio Ranch 2009 Proprietary White Blend Ineseño
Refugio Ranch2009 Proprietary White Blend
Refugio Ranch


Was $23.00
Last Call
Opolo 2012 Pinot Gris Summit Creek
Opolo2012 Pinot Gris
Summit Creek


Was $19.00
Last Call
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia


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

Casserole Raosted lamb with Juniper Berries



2-1/2 pounds leg of lamb with bone in
1 tablespoon chopped carrot
2 tablespoon chopped yellow onion
1 tablespoon chopped celery
1 cup red wine
2 cloves garlic, peeled and crushed
1/2 teaspoon chopped fresh rosemary leaves
11/2 teaspoons Juniper berries
2 teaspoons Salt
Fresh ground pepper, 4 to 6 twists of the mill


Put all ingredients into a heavy casserole. Cover and cook on top of stove at low heat for 2 hours, turning the meat every 45 minutes. By now the lamb should have thrown off a considerable amount of liquid. Set the
cover askew, and cook for another 1-1/2 hours at slightly higher heat. The meat should now be very tender at the pricking of a fork. If there is still too much liquid, uncover completely, raise the heat to high, and boil it until it is a little more concentrated. At the end, the meat must be a rich brown in color. Off the heat, tilt the casserole and draw off as much of the fat as you can with a spoon. Serve with a glass of 2002 Adler Fels Cabernet Sauvignon.

    Suggested Pairings

  1. Sierra del Mar
    2013 Chardonnay
    Sierra del Mar
    Monterey County


    Special Selection
    id: 2350