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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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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

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

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
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.

Entrecote Al Queso Cabralesso (Beef Steak in Blue Cheese Sauce)

R. Merlo


Ingredients

¼ lb sharp blue cheese
1 cup Champagne, separated
3 Tbs. butter
½ cup heavy cream
2 large garlic cloves
1 lb wild mushrooms
½ tsp. ground nutmeg
6 beef steaks
¾ tsp. coarse black pepper
1 tsp. salt


Instructions

To prepare the sauce, place blue cheese and ¾ cup Champagne in a bowl and cream with a fork. Melt 1 Tbs. butter in a pan, add cream and cheese/Champagne mixture. Bring to a boil and reduce by 1/3, stirring frequently. Set aside. Heat 2 Tbs. butter in a skillet. Over low heat, sauté garlic until soft and then add mushrooms, nutmeg and remaining Champagne. Cook until mushrooms wilt, about 6-8 minutes. Transfer to pan with cheese sauce. Salt and pepper steaks and broil each side to desired doneness. Serve with cheese sauce over top of steaks. Serves 6.



    Suggested Pairings

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