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Gold Medal Wine Club
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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

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

$72.00

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

$29.50

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

$20.00

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Mendel 2013 Semillon Argentina
Mendel2013 Semillon
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91 - Robert Parker

$21.00

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International
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Sonoma’s Special Barbecued Tri-Tip With Yellow Tomato & Mushroom Salsa

Highway 12


Ingredients

Serves Six

For Tri-Tip:
1 Beef tri-tip (about 2 1/2 pounds)
1 Large yellow onion, sliced (1/4 inch rings)
8 Onces of your favorite BBQ marinade
1/4 cup Rubbing Herbs

For Yellow Tomato and Mushroom Salsa:
1 Tablespoon Extra Virgin Olive Oil
6 Ounces cremini mushrooms, quartered
Salt and pepper
2 Large yellow tomatoes
3/4 Cup Gorgonzola cheese, crumbled
1/2 Small red onion, sliced (thin strips)
1 Small red bell pepper, diced, 1/2-inch
2 Tablespoons Red Wine Vinegar
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon chopped fresh marjoram


Instructions

For Tri-tip:
Place tri-tip roast and onion in a shallow container and cover completely with marinade. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, turning occasionally. To cook, preheat grill to medium-high. Transfer the tri-tip and onion slices to a platter and rub with Rubbing Herbs, coating completely. Grill the tri-tip for 15 minutes on each side, turning as needed, or until cooked to desired temperature. Remove from grill and place on a clean carving board, cover with aluminum foil and allow to rest for 15 minutes before slicing. Reduce heat under the grill to medium and cook the onion slices for about 5 to 7 minutes on each side, until they are tender. Slice the tri-tip into ΒΌ-inch thick slices and top with grilled onions. Serve with Yellow Tomato and Mushroom Salsa.

For Yellow Tomato Salsa:
Heat olive oil in a medium sauté pan. Add mushrooms and saute over medium-high heat for 3 to 5 minutes, until cooked and lightly browned. Remove from heat, season with salt and pepper and cool. Cut out the stem end from the tomatoes and slice in them in half. Squeeze out the seeds and dice the tomatoes into 1/2 inch pieces. Combine the diced tomatoes with the cooled mushrooms, gorgonzola, red onion, bell pepper, vinegar, olive oil and marjoram. Add salt and pepper to taste. Serve with chips or alongside Sonoma Tri-Tip.



    Suggested Pairings

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