Pamo Valley Vineyards

Wine Selections

Wine Club Members: Your Fall Selection Is Here!

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Pamo Valley Winery’s Summer Selection is here!

This Selection includes two wines ready to celebrate the Holidays:

  • 2010 Tempranillo “Two”
  • 2010 Petite Sirah

 

Wine Club Members can begin picking up their Summer Selection on Friday, October 26th at our tasting room during normal hours:

  • Friday: 2PM – 6PM
  • Saturday: 11AM – 6PM
  • Sunday: 11AM – 6PM
  • Monday: 2PM – 6PM

 

(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!

 

PAIRINGS

The following pairings are prepared by S. Elaine Lyttleton, the Chinook Cook.

 

Pamo Valley Winery 2010 Tempranillo “Two”

Chicken Enchiladas (Serves eight)

  • 1: Whole chicken, cooked and shredded
  • 1 Can: Chopped chilies
  • 2 Cans: Cream of chicken soup
  • 3 Tbsp: Dried onion
  • 2 Tbsp: Chopped garlic
  • Pepper to taste

 

Combine above ingredients and simmer 20 minutes.

Spray a 9” x 13” baking pan with cooking spray.

  • 14 Small: Fajita size tortillas
  • 6 Cups: Jack cheese, grated
  • 1 Small Can: Chopped olives

 

Roll tortillas with chicken mixture, olives and cheese. Save enough cheese for topping.

Heat 1 can creamed chicken soup with 1/2 – 3/4 cup salsa verde and pour over rolled tortillas in pan. Top with reserved cheese.

Heat at 350 degrees for 45 minutes or until cheese is melted and bubbling.

Note: Good use of rotisserie chicken from the market.

 

2010 Petite Sirah

Mediterranean Tart

  • 1: Pillsbury ready-made pie crust
  • 1/2 Cup: Walnut pesto
  • 1 Cup: Feta cheese
  • Tomatoes, sliced and/or artichoke hearts, and/or sliced zucchini Kalamata or other Mediterranean olives, sliced or halved
  • Pepper to taste

 

Preheat oven to 400 degrees.

  • Place one Pillsbury ready-made pie crust in a tart pan
  • Spread pesto over crust
  • Sprinkle with half the feta cheese
  • Top with choice of sliced tomatoes, artichoke hearts, zucchini
  • Sprinkle the rest of the feta cheese
  • Sprinkle olives over all
  • Season to takes with Pepper

 

Bake 20 to 30 minutes until crust is golden. Let stand 5 minutes before removing from tart pan and cutting into wedges.

Wine Pairing: Pamo Valley 2010 Petite Sirah, Hatfield Creek Vineyards

 

Trivia: Did you know the grape is named Petite Syrah, but when the Federal government approves the label on the wine bottle, they insist the wine be called Petite Sirah?

 
 

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!

PAIRINGS

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!

April Wine Club Pickup for Members! 2008 JJJ Cellars Cab Franc

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Wine Club Members will be able to pick up their April shipment on Friday the 13th onwards during normal tasting room hours. Mon & Fri 2-8pm and Sat & Sun 11-8pm.  Come in and take advantage of your complimentary tastings for you and a guest!

In this shipment you will receive 2 bottles of our newly released 2008 JJJ Cellars Cab Franc. This wine is warm and savory.  Earthy aromas of dense, smoky oak, syrup, blackberry and currant.  Flavors of raspberry and milk chocolate lead to tangy marinara.  Indian spices, cherry, strawberry, and smoke melt into a long, lingering finish of rich chocolate.


JJJ 2008 Cabernet Franc
 Elaine Lyttleton of Hatfield Creek Vineyards in Ramona shared her appropriately paired recipe of Chicken Cassoulet.  Looks yummy, Elaine!

You will also receive complimentary candle samples from LaDawn Jung of Gold Canyon Candles, thank you LaDawn!

See you all next week for your pickup!

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

Winter is here, and so is your Pamo Valley Wine!

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January’s wine club delivery includes two bottles of JJJ Cellars ’09 Grenache – along with a special treat to help warm up: a fudge sampler from Fudge’N Around!

 

THE WINE

JJJ 2009 GrenacheFrom backyard barbecues to formal feasts, our 2009 Grenache will add finesse to any meal!

Lively aromas of strawberry, raspberry, and honeydew are accented by leather, tar, sangria and baking spices. The palate leads off with a decadent warm gingerbread. Sweet spices develop into strawberry, passion fruit and currant flavors. The finish has a velvety lushness of honey, vanilla, sugarplums and toasted oak.

This Grenache is best enjoyed in its youth, and can even be served slightly chilled if desired. Serve immediately after opening.

 

THE PAIRING

Our 2009 Grenache pairs well with grilled meats and veggies, light dishes with citrus seasoning, turkey with cranberry sauce, and spicy cuisines such as Indian or Thai food.

 

THE FUDGE

Fudge'N Around: Nuts & Fudge SamplerThe sampler contains four fudge pieces:

  • Chocolate
  • Chocolate with nuts
  • Vanilla
  • Vanilla with nuts

For more details, visit the Fudge’N Around website.

 

If you are a current member, you shoud have received details on your Winter Selection.

 

Interested in becoming a Wine Club Member? Learn more!