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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
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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.

Fire-Roasted Green Chiles Sauce

Marta's


Ingredients

some Mild green chiles
a glug of Olive Oil
hand full grilled green onions
s little oregano
squeeze of lime


Instructions

This is one of those recipes where simplicity rules. Mild green chiles are fire-roasted, peeled, then chopped and mixed with grilled green onions, salt, a bit of oregano, oil and a squeeze of lime. The key, though, is serving this sauce on top of a perfect charcoal-grilled steak, chicken breast or chop, letting the fire-kissed flavors dance merrily together. (I also like keeping this chunky sauce around for adding to quesadillas, nachos, tortillas and salads.)
Look for long, slender fresh green chiles, about 6 inches long, known as New Mexican chiles. If not available, substitute Anaheim chiles, which look similar but are milder and grassier in flavor. (In a pinch, you can achieve a similar effect using roasted, canned green chiles, but it won't be the same.)
Tip: If you're going to take the time to fire-roast and peel chiles (and you should!), go ahead and prepare as many as your grill can handle. After peeling and seeding, freeze the prepared chiles in zipper bags, a few chiles per bag, so you can add them to any dish at a moment's notice. The taste is far superior to canned chiles, and many a winter meal in my house has come together instantly with just thawed roasted chiles, cheese and tortillas.



    Suggested Pairings

  1. Vina Bujanda Crianza
    2010 Tempranillo
    Vina Bujanda Crianza
    Spain
    International

    $20.00

    $25.00
    90 - The Wine Advocate
    id: 2457
    International
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