Pamo Valley Vineyards

Archives: July 2012

Wine Club Members: 2010 Merlot & 2009 JJJ Cabernet Sauvignon

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Pamo Valley Winery’s Summer Selection is here!

This Selection includes two of our favorites:

  • Pamo Valley Winery 2010 Merlot
  • JJJ 2009 Cabernet Sauvignon

Wine Club Members can begin picking up their Summer Selection on Friday, July 27th at our tasting room during normal hours:

  • Friday: 2PM – 8PM
  • Saturday: 11AM – 8PM
  • Sunday: 11AM – 8PM
  • Monday: 2PM – 8PM

(Ps: As a Pamo Valley Wine Club Member, don’t forget to take advantage of free tastings on new releases and half-price tastings for all wines!)

We’re looking forward to seeing you!


Pamo Valley Winery 2010 Merlot

With our 2010 Merlot, I prefer a relatively lean Sirloin steak, fairly thick (at least an inch), with any fat trimmed off.

Mustard Coated Steak (Serves eight)

  • 1 Cup: Mustards (clean out the fridge and use up part jars of prepared, whole-grained and Dijon-style, etc.)
  • 1/4 Cup: Olive oil
  • 2 Tsp. Each: Dried or fresh oregano, thyme, rosemary and basil
  • 4 Garlic cloves: Minced and crushed (more garlic is always better)
  • 2 Steaks: 2 pounds each

Combine mustards, oil, herbs and garlic. Thickly coat the steaks with the mixture and refrigerate overnight. Remove from the refrigerator about 1 hour before cooking. Prepare a barbecue and grill over a hot fire for 5 minutes or so on each side until medium rare. Remove to a cutting board, cover with aluminum foil, and let rest for 10 minutes before slicing across the grain and serve immediately.

JJJ 2009 Cabernet Sauvignon

Typically when one is presented with a bottle of Cabernet Sauvignon, the first thought that comes to mind is steak. Au contraire – try it with Chocolate!

Hot Fudge Pudding (Serves nine)

Heat oven to 350°.

Blend the following in a bowl:

  • 1 Cup: All-purpose flour
  • 2 Tsp.: Baking powder
  • 1/4 Tsp.: Salt
  • 3/4 Cup: Sugar
  • 2 Tbsp.: Cocoa

Stir in:

  • 1/2 Cup: Milk
  • 2 Tbsp.: Salad oil
  • 1 Cup: Nuts, chopped (walnuts, pecans)

Spread in a 9-inch square pan. In a small bowl blend:

  • 1 Cup : Brown sugar
  • 1/4 Cup: Cocoa

Sprinkle sugar mixture over top of batter. Pour 1 3/4 Cups of hot water over all. Bake 45 minutes. Serve warm or cold with whipped cream or vanilla ice cream.

Interested in joining our growing community of wine club members? Click here for more details!