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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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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

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