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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
Refugio Ranch 2009 Proprietary White Blend Ineseño
Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

$14.99

Was $23.00
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Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Nadia Winery
Santa Barbara Highlands Vineyard

$7.99

Was $16.00
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Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
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Flatbread with Goat Cheese, Caramelized Onions and Basil

Canihan 2008 Pinot Noir


Ingredients

1 Tbs. olive oil, plus more for brushing on bread
2 yellow onions, sliced into 1/4-inch half moons
1 tsp. salt
Freshly ground black pepper
1 tsp. sugar (optional)
4 flatbreads
4 ounces goat cheese
8-10 large fresh basil leaves, cut into thin ribbons
Pinch of crunchy sea salt


Instructions

Preheat the oven to 425 degrees. Heat the olive oil in a medium frying pan over medium-low heat. Add the onions, salt and pepper, and cook for 15 minutes, stirring occasionally. The heat should be low enough that the onions sizzle quietly but don’t brown too quickly. Add the sugar (if using) and continue to cook for another 10 to 15 minutes, until the onions are dark golden and a darker brown crust begins to form on the bottom of the skillet.

Add a splash of water to the pan. It will bubble furiously, picking up the browned bits. Continue to simmer until the water has evaporated but the onions haven’t begun to brown up the bottom of the pan again, about 5 minutes. Turn off the heat.

Brush a bit of olive oil on each flatbread. Scatter the onions evenly over each flatbread and crumble a quarter of goat cheese on each. Bake for about 8 minutes, until the cheese is beginning to melt and the flatbread gets slightly crisp. Remove from the oven, sprinkle a pinch of Maldon salt and the basil over the top of each bread, and cut into pieces. Serve warm.



    Suggested Pairings

  1. Sierra del Mar
    2012 Pinot Noir
    Sierra del Mar
    Monterey County

    $18.50

    $25.00
    Special Selection
    id: 2349
    Gold
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