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

$72.00

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

$29.50

Last Call
Pinot Noir
Mendel 2013 Semillon Argentina
Mendel2013 Semillon
Argentina
91 - Robert Parker

$21.00

Last Call
International
Nobelle 2012 Grenache - Syrah blend
Nobelle2012 Grenache - Syrah blend
176 cases produced

$23.00

Special
Garagiste
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.

Flatbread with Goat Cheese, Caramelized Onions and Basil

Canihan 2008 Pinot Noir


Ingredients

1 Tbs. olive oil, plus more for brushing on bread
2 yellow onions, sliced into 1/4-inch half moons
1 tsp. salt
Freshly ground black pepper
1 tsp. sugar (optional)
4 flatbreads
4 ounces goat cheese
8-10 large fresh basil leaves, cut into thin ribbons
Pinch of crunchy sea salt


Instructions

Preheat the oven to 425 degrees. Heat the olive oil in a medium frying pan over medium-low heat. Add the onions, salt and pepper, and cook for 15 minutes, stirring occasionally. The heat should be low enough that the onions sizzle quietly but don’t brown too quickly. Add the sugar (if using) and continue to cook for another 10 to 15 minutes, until the onions are dark golden and a darker brown crust begins to form on the bottom of the skillet.

Add a splash of water to the pan. It will bubble furiously, picking up the browned bits. Continue to simmer until the water has evaporated but the onions haven’t begun to brown up the bottom of the pan again, about 5 minutes. Turn off the heat.

Brush a bit of olive oil on each flatbread. Scatter the onions evenly over each flatbread and crumble a quarter of goat cheese on each. Bake for about 8 minutes, until the cheese is beginning to melt and the flatbread gets slightly crisp. Remove from the oven, sprinkle a pinch of Maldon salt and the basil over the top of each bread, and cut into pieces. Serve warm.



    Suggested Pairings

  1. Dutton Goldfield
    2012 Pinot Noir
    Dutton Goldfield
    PLUS! selection Dutton Ranch
    Sonoma

    $65.00

    $72.00
    94 - Wine Enthusiast
    id: 2567
    Diamond
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