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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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B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
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$42.00

Last Call
Platinum
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Highway 122011 Pinot Noir
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$31.50

Last Call
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Ellipsis2011 Pinot Noir
Russian River Valley
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Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

Platinum
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Chilean Sea Bass Ceviche

Estampa


Ingredients

1 lb. Chilean sea bass fillet
1/2 cup freshly squeezed lime juice
6 Tbs. freshly squeezed grapefruit juice
1 whole grapefruit
1/2 tsp. very finely minced garlic
2 Tbs. very finely minced red chiles
1 Tbs. very finely minced green chiles
1 packed Tbs. chiffonade of fresh mint
2 packed Tbs. chiffonade of cilantro
Hot sauce & extra virgin olive oil for garnishing


Instructions

With a very sharp knife, cut the fish into thin broad slices. Place in a bowl, and toss with the lime juice and grapefruit juice. Let sit at room temperature for 15 minutes.
Meanwhile, cut the grapefruit in half at the center, and using a grapefruit knife, remove sections of grapefruit. Slice each section in half, the long way.
When ready to serve the ceviche, drain the liquid completely from the halibut, and discard liquid. Add grapefruit pieces to the fish, along with garlic, red chiles, green chiles and mint. Toss gently. Divide among 6 plates, laying out the strips of halibut flatly on each plate. Season with coarse salt, sprinkle with hot sauce, and drizzle with extra virgin olive oil.



    Suggested Pairings

  1. Chateau Chevalier
    2010 Sauvignon Blanc
    Chateau Chevalier
    Spring Mountain
    Napa Valley

    $17.00

    $26.00
    GMWC Special Selection
    id: 2527
    Gold
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