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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
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Collier Falls 2009 Zinfandel Private Reserve
Collier Falls2009 Zinfandel
Collier Falls
Private Reserve

$32.00

Last Call
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.

Lemon-Herb Chicken and Vegetable Kabobs

Balletto


Ingredients

6 whole tiny new potatoes
1 small zucchini or yellow squash,
diagonally cut into 1-inch slices
2 small boneless, skinless chicken breast halves (8 oz. total)
1/4 cup lemon or lime juice
1 Tbs. olive oil or cooking oil
1 Tbs. water
2 cloves garlic, minced
1/2 tsp. dried basil or oregano, crushed
1/8 tsp. salt
1/8 tsp. pepper


Instructions

Remove a narrow strip of peel from the center of each potato. Cook potatoes, covered, in a small amount of boiling water for 12 minutes. Add zucchini and cook, covered, for 1 to 2 minutes more or until vegetables are nearly tender. Drain and cool. Rinse chicken and pat dry. Cut each breast half into 4 lengthwise strips. Place chicken in a plastic bag in a mixing bowl. Set aside. For marinade, in a bowl combine the lemon juice, olive oil, water, garlic, basil, thyme, salt and pepper. Add potatoes and zucchini to the plastic bag with the chicken. Pour the marinade over chicken and vegetables in the bag. Close bag and turn to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, turning bag occasionally. Drain the chicken and vegetables, reserving marinade. On 2 long or 4 short skewers, alternately thread the chicken, accordion style, with potatoes and zucchini. To grill, place kabobs on the rack of an uncovered gill. Grill directly over medium-hot coals 8 to 10 minutes or until chicken is tender and no pink remains, turning and brushing with marinade often. Or, to broil, place skewers on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 5 minutes, brushing with marinade frequently. Turn and broil for 3 to 5 minutes more or until chicken is tender and no pink remains, brushing with marinade often. Makes 2 servings.



    Suggested Pairings

  1. Aberrant Cellars
    2011 Pinot Noir
    Aberrant Cellars
    Virtus ex
    Willamette Valley, Oregon

    $38.00

    $45.00
    93 - Wine Advocate
    id: 2376
    Pinot Noir
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