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Gold Medal Wine Club
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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast


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Rocca 2009 Cabernet Sauvignon PLUS! selection Grigsby Vineyard
Rocca2009 Cabernet Sauvignon
PLUS! selection Grigsby Vineyard
94 - Wine Reviews Online


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Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair


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Pinot Noir
Barking Dog 2008 Merlot Brut
Barking Dog2008 Merlot
90 - Beverage Testing Insti


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Mendel 2013 Semillon Argentina
Mendel2013 Semillon
91 - Robert Parker


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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.

Roasted Garlic Chicken with Corn & Arugula Salad

Kimmel Vineyards


Champagne Vinaigrette:
1/4 cup Champagne or white wine vinegar
1 tbs. sugar
2 tsp. Dijon mustard

3 ears corn, shucked and silks removed

Roasted Garlic Chicken:
6 skin-on, boneless chicken thighs
1/4 cup mashed Simple Roasted Garlic
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. kosher salt
Pinch of freshly ground black pepper
1 tbs. extra-virgin olive oil

6 plum tomatoes, cored and cut into large chunks
10 ounces arugula leaves, tough stems removed
Kosher salt
Freshly ground black pepper
1 shallot, quartered
1 small clove garlic, sliced
3/4 cup canola oil
Kosher salt
Freshly ground white pepper


For the Champagne Vinaigrette, combine the vinegar, sugar, mustard, shallot, and garlic in a blender and pulse until the shallot is minced. With the machine running, add the canola oil in a thin, steady stream to form an emulsion. Season to taste with salt and pepper. Set aside.

Preheat a gas grill on high. Place the corn on the grill, turning as needed, until nicely browned on all sides, about 10 min. Remove from the grill and let cool until easy to handle.

Working with one ear at a time, stand it upright, stem side down, on a cutting board. Using a sharp knife, cut downward between the kernels and the cob, removing the kernels and rotating the cob a quarter turn after each cut. Discard the cobs, scoop the kernels into a bowl and set aside.

For the Roasted Garlic Chicken, place a chicken thigh between 2 sheets of plastic-wrap. Using a flat meat mallet, pound gently, beginning from the center and working out toward the edge, until the thigh is about 1/2 inch thick. Transfer to a bowl. Repeat with the remaining thighs.

Add the roasted garlic, Worcestershire sauce, Tabasco sauce, salt, and pepper to the chicken and mix gently. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.

In a large nonstick skillet over medium-high heat, heat the olive oil. Carefully add the chicken thighs, skin side down and cook until the skin is deep golden brown, about 5 min. Turn the thighs over and cook until the undersides are lightly browned and the juices run clear when the meat is pierced with a knife, about 3 min. longer. Transfer to a platter.

To serve, in a large bowl, combine the corn, tomatoes and arugula. Add the vinaigrette, toss gently to coat evenly and season to taste with salt and pepper. Using a sharp knife, slice each chicken thigh into 6 or 7 pieces. Add sliced thighs to salad and serve.

    Suggested Pairings