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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
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
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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Roasted Eggplant and Peppers

Castoro


Ingredients

1 medium eggplant
2 medium bell peppers, 1 red & 1 yellow
3 tsp. balsamic vinegar
1 Tbs. fresh oregano, coarsely chopped
4 Tbs. olive oil
2 fresh garlic cloves
salt & freshly ground black pepper


Instructions

Crush the garlic into the olive oil in a small bowl and set aside for 10 min. Preheat oven to 475 degrees.

Slice 1/3 off the eggplant lengthwise, then place the large section cut-side down and slice it in half lengthwise again. Cut the 3 sections crosswise into ¼ inch slices, lightly salt them, and let them drain in a colander for 10 min.

Toss the eggplant with ½ the garlic oil in a mixing bowl and add fresh ground pepper. Spread the eggplant loosely on a cookie sheet and roast in the oven about 12-15 min., turning once.

At the same time, broil the whole peppers aggressively, turning them until they are dark and blistered on all sides. Place them in a plastic bag, twisting the end to seal, and let them sweat at room temperature for 10 min. Cut the peppers in half lengthwise and discard the core and seeds. Use the back of a knife to scrape off the charred skin, then slice into ½ inch strips.

In a large bowl, toss the eggplant, pepper strips, chopped oregano, balsamic vinegar and the rest of the garlic oil together. Let the mix sit for 30 min. at room temperature. Present with chunks of Parmesan or Pecorino cheese and toasted, sliced baguette, or ciabatta bread. Serves 6.



    Suggested Pairings

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