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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 PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

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

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
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Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

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.

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. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma

    $40.00

    $48.00
    94 - The Pinot Report
    id: 2499
    Pinot Noir
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