Wine Club Members: 2010 Merlot & 2009 JJJ Cabernet Sauvignon
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
- 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.
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