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

$60.00

Was $72.00
Last Call
Diamond
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
Mendel 2013 Semillon Argentina
Mendel2013 Semillon
Argentina
91 - Robert Parker

$17.50

Was $21.00
Last Call
International
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

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

$20.00

Last Call
Gold
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Trout Almondine - Loire Valley

Chauvot-Labaume


Ingredients

6 fresh 1 lb trout, cleaned and filleted
1 cup milk
1 cup of flour
3 tb + 1 tsp unsalted butter
3 1/2 ounces sliced almonds
Juice from 1 lemon
Parsley for garnish


Instructions

Wash Trout in lemon juice and water, drain and pat dry. Spread flour on a plate, dip fillets in milk, roll in flour and coat each side of the trout. Shake off excess flour, season with salt and pepper. Brown the trout in a large skillet in melted butter for 4- 5 minutes; turn and cook for another 2 minutes until moist and flaky. Sprinkle with the lemon juice and cook for 1 or 2 minutes. In a large clean skillet, toast the almonds, but do not add any butter. Serve the trout hot, sprinkled with the browned almonds and parsley. Serve with vegetables and potatoes. Serves 6



    Suggested Pairings

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