You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

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

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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.

Trout Almondine - Loire Valley

Chauvot-Labaume


Ingredients

6 fresh 1 lb trout, cleaned and filleted
1 cup milk
1 cup of flour
3 tb + 1 tsp unsalted butter
3 1/2 ounces sliced almonds
Juice from 1 lemon
Parsley for garnish


Instructions

Wash Trout in lemon juice and water, drain and pat dry. Spread flour on a plate, dip fillets in milk, roll in flour and coat each side of the trout. Shake off excess flour, season with salt and pepper. Brown the trout in a large skillet in melted butter for 4- 5 minutes; turn and cook for another 2 minutes until moist and flaky. Sprinkle with the lemon juice and cook for 1 or 2 minutes. In a large clean skillet, toast the almonds, but do not add any butter. Serve the trout hot, sprinkled with the browned almonds and parsley. Serve with vegetables and potatoes. Serves 6



    Suggested Pairings

Close