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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
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
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Special
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.

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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