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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
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.

Crostini Cannellini e Pepperoni Appetizer

Martellotto Wines


Ingredients

1 18-oz. can cannelloni beans
1 large red bell pepper, roasted & peeled
1 large yellow bell pepper,
roasted & peeled
1 whole garlic head
1 roma tomato
Fresh ciabatta bread
1/4 cup Extra virgin olive oil
Fresh basil, minced
Parmesan cheese, fresh grated
Sea salt and pepper to taste


Instructions

Cut top 1/4 inch off of garlic head and place on a piece of aluminum foil. Pour some olive oil on top and a pinch of salt. Wrap up garlic with foil. Slice in half, remove seeds, and veins of bell peppers. Lightly brush with olive oil and salt. Roast in a pan with garlic in foil in the oven for 40 minutes at 375 degrees, until peppers are blistering. Remove pan. Place peppers in a plastic zip-lock bag and let sweat for 10 minutes, until cool to the touch. Peel skin. Remove roasted garlic from skin by squeezing from base of cloves.

Slice ciabatta bread. Lightly brush with olive oil and sea salt. Toast in oven at 250 degrees for 15 minutes until lightly toasted and browned. Place beans, roasted peppers, olive oil, garlic to taste, salt and pepper in a blender. Blend until a thick but spreadable consistency. Assemble the crostini. Slice the top off of the roma tomato. Rub the tomato onto the toasted bread only to slightly moisten and color the bread. If you love garlic, you can rub the bread with a garlic clove too. Spread the bean and pepper spread onto the bread. Sprinkle minced basil and then Parmesan. Add salt and pepper to taste. Recipe provided by Martellotto Wines.



    Suggested Pairings

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