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Gold Medal Wine Club
Impersonating:
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
Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
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Grilled Chicken Ratatouille

Manzoni


Ingredients

3 Tbs. extra-virgin olive oil
3 Tbs. chopped fresh basil
1 Tbs. chopped fresh marjoram
1 tsp. salt
Olive oil cooking spray
1 red bell pepper, halved lengthwise,
stemmed and seeded
1 eggplant, cut into 1/2-inch-thick rounds
1 zucchini, halved lengthwise
4 plum tomatoes, halved lengthwise
1 medium red onion, cut into 1/2-inch
thick rounds
4 boneless, skinless chicken breasts (about
1 1/4 pounds), trimmed and tenders
removed
1/4 tsp. freshly ground pepper
1 Tbs. red-wine vinegar


Instructions

Preheat grill to medium-high. Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray.
Grill the vegetables, turning once, until soft, and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion. As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.
Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side. Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with
the ratatouille.



    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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