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

$42.00

Last Call
Platinum
Highway 12 2011 Pinot Noir Reserve
Highway 122011 Pinot Noir
Reserve
92 - Beverage Testing Inst

$31.50

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

$29.50

Last Call
Pinot Noir
Lewis 2013 Chardonnay
Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

Platinum
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.

Daube de Boeuf (Beef Stew)

Tour De L'Isle


Ingredients

• 4 Pounds Very Tough Beef Stew Meat
• 2-3 Strips Fatback
• 1 beef shank bone with marrow & meat
• 4 Onions
• 4 Large Carrots
• Sprig of Thyme
• Bay Leaf
• 4-5 Garlic Cloves
• Orange Peel (small piece)
• Peppercorns
• Red Châteauneuf du Pape wine
• Cornstarch


Instructions

• In a heavy oven-wear pot, place in this order: fatback, beef shank bone, onions, carrots, and tough beef stew meat.
• Add to the pot: spring of thyme, bay leaf, garlic cloves, a small orange peel, and peppercorns.
• Add enough red Châteauneuf du Pape wine to cover.
• Marinate ingredients in the pot for 24 hours.
• Place the pot on very low heat and cook for a minimum of 6 hours (recommended to use 1-2 diffusers over lowest possible flame).
• Degrease (remove fat from top layer of stew).
• Thicken stew with cornstarch.
• Serve with a macaronade (macaroni tossed with chopped parsley and garlic, and a ladle of the Daube sauce).



    Suggested Pairings

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