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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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

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

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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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.

Chilean Sea Bass with Grilling Salsa

Casas Del Bosque


Ingredients

4 - 6 ounce Chilean Sea Bass fillets, cleaned
2 ounces Extra-Virgin Olive Oil
2 ounces Chilean Grilling Salsa (Adventure Package Item)
1 tablespoon Honey
1 pinch Salt
1 pinch Pepper
1 tablespoon of Garlic, minced
1 tablespoon of Cilantro, chopped
Zest of one Lemon (use a zester or microplane)
1 tablespoon of Lemon juice


Instructions

To make the sauce, combine the olive oil, Chilean grilling salsa, salt, pepper, and honey in small bowl. Mix well and set aside. Place the Sea Bass filets onehalf inch apart in a shallow baking dish. Using a fork, gently pierce each filet several times to allow marinade to be absorbed. Mix garlic and lemon juice together, rub on fillet. Generously spoon the sauce over the top
of each fillet (reserve 2 oz. for final presentation). Place the Sea Bass in the oven for 25 minutes or until preferred firmness. Remove from oven, allow to set
for 5 minutes. Place the Chilean Sea Bass on your finest serving platter and drizzle remaining sauce over Sea Bass, garnish with cilantro and lemon zest. Serve with steamed or grilled asparagus and sautéed pears.



    Suggested Pairings

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