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Elevate Your BBQ Napa Style

with Markham

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Markham Inspired BBQ Recipes

Created in conjunction with our wholesale partners across the US to pair perfectly with Markham Wines

Grilled Pork Tenderloin with Markham Merlot Strawberry Sauce

Ryan Rankin | Vintage Wines, Ohio
Pair with Markham Napa Valley Merlot


1 Tbsp. Coriander seeds
1 ½ tsp. Kosher salt and more to taste
½ tsp. Black pepper
2 C. Cleaned and halved fresh strawberries
1 tsp. Granulated sugar and more to taste
2 Tbsp. Vegetable oil
⅓ C. Shallot, finely chopped
¾ C. Markham Merlot
1 ½ C. Chicken stock
3 Thyme sprigs
3 Tbsp. Butter, cubed


Preheat grill to medium-high (400-425°F). Set up for indirect grilling. Heat one side to high and set one side to medium.

Leave pork tenderloin out at room temperature for around 30 minutes. Crush coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Stir together crushed coriander seeds, salt and pepper in a small bowl and set aside. Toss together strawberries and sugar in a separate bowl and set aside.

Heat veggie oil in a cast iron skillet over medium side of the grill.

Sprinkle coriander mixture over pork, pressing lightly to adhere. When hotter side of the grill is hot, place the rubbed pork tenderloin on the grill. Grill, turning occasionally, until pork is browned all over, about 8-10 minutes. Once you’re nicely browned move to the indirect side of the grill and keep cooking. KEEP the hotter side of the grill on! Place strawberries in the heated cast iron skillet and place them next to pork on the medium side of the grill. Stir the strawberries periodically as not to burn.

Grill your pork over medium side of the grill until a meat thermometer inserted in thickest portion of pork registers 130°F, 8 to 10 minutes. Reduce HOT side to medium as well (Do not remove skillet from grill.) Continue to roast pork and strawberries until thermometer registers 140°F for the pork, about 5 more minutes. Transfer pork to a cutting board and cover pork loosely with aluminum foil and let rest for around 10-15 minutes. Sauce will be hot when added to the pork later.

Return cast iron skillet with strawberries to heat over medium-high. Add shallot to strawberries, and cook, stirring often, until shallots are softened, 2 to 3 minutes. Add Markham Merlot wine, and cook, stirring and mashing strawberries with a spoon, cook until sauce begins to thicken, about 7 to 9 minutes. Stir in chicken stock and thyme sprigs and bring mixture to a simmer over medium-high. Cook, stirring occasionally, until sauce is thick enough to coat back of spoon, 13 to 17 minutes. Pour sauce through a fine wire-mesh strainer into a smaller saucepan, pressing on solids to extract liquid; discard solids.

Back inside or on the grill, place saucepan over medium-low heat. Add butter, and cook, whisking constantly, until butter is fully incorporated, about 1 minute. Remove from heat, and season Markham Merlot-strawberry sauce with salt and sugar to taste. Cut pork into slices and serve with strawberry sauce! Enjoy!

Sweet & Spicy Markham Merlot BBQ Sauce

Dawn Candelore | Best Brands, Tennessee
Pair with Markham Napa Valley Merlot


1 Tbsp. Olive oil
1 large Garlic clove, minced
¼ tsp. Ground cumin
¼ tsp. Chile powder
⅓ C. Markham Merlot
½ C. Ketchup
1 Tbsp. Apple cider vinegar
1 Tbsp. Soy sauce


Grill your protein and baste with sauce at the end. Serve sauce alongside.

Stuffing-Packed Grilled Pork Chops

Pat Nash | Winebow, Maryland & Deleware
Pair with Markham Napa Valley Merlot


2 Double thick pork chops
3 oz. Shallots, chopped
1 oz. Spring onions, chopped
2 oz. Extra virgin olive oil
1 C. Markham Merlot
RL Schreiber’s Poultry and Meat Rub
Homemade stuffing or 1 box Stove Top Stuffing


Have your butcher cut 2 double thick Pork Chops, Loin or Rib. My personal touch – I don’t ask them to cut the pocket – they usually slice the chops all the way around. I cut a small slit on the chops the width of the knife blade and use the point of the knife & my fingers to hollow out the chops. If you have Loin Chops both sides can be cut this way. This keeps the stuffing in the chops while they are cooking.

Red Wine Reduction

Finely chop three ounces of shallots and one ounce spring onions. In a medium skillet, heat two ounces olive oil over medium heat and add the shallots. Let them cook about until translucent and add the spring onions – I don’t like cooking them too much. Add one cup of Markham Merlot and reduce by about half; this will net you about seven ounces of liquid.


Make your favorite stuffing – if in a time pinch I have used Stove Top. The stuffing is not the star here. Follow the recipe on the box and substitute the Red Wine Reduction for an equal amount of the water. Chill very well – don’t add hot stuffing to the pork it promotes bacteria growth.

Stuff the Pork Chops

Pack as much stuffing into the chops as you possibly can (see above hint about the pocket) Season the chops using your favorite meat rub. We have access to RL Schreiber’s Poultry and Meat Rub and that’s what we’ve used since our restaurant days. Liberally season the outside of the chops and let them sit – overnight if possible but not necessary.

Prepare the Chops

Use your own preferred cooking method to cook them – it can be in the oven or on the grill. We prefer ours cooked on a Weber Charcoal Grill via the indirect method. Either way sear them quickly on both sides and if grilled move them off the direct heat. If in the oven sear them at 425° and then turn the heat down to 325°. Cook until the stuffing has an internal temperature of at least 150° to be sure that the bacteria is killed. The chops will let you know when they are getting close because the meat contracts and forces the stuffing out of the chops. At 150° take them off the heat and let rest for at least 3 minutes – they will continue to cook while they are resting.

Serve and enjoy with the Markham Merlot.

Tangy Smoked BBQ Pork Ribs

Kyle Roberts | Best Brands, Tennessee
Pair with Markham The Altruist


St Louis Ribs
Garlic powder
Onion powder
Dry mustard
Salt & pepper
Apple wine vinegar


Mix the spices in a small bowl — an equal amount of each or to taste. Pull the silver skin from the ribs, lay on aluminum foil; apply rub and apple wine vinegar. Keep aluminum open and start the Traeger at 225°F. Smoke for 3 hours and baste with apple wine vinegar, then wrap the foil around the ribs in the 3rd or 4th hour. Smoke another hour or so until 240°F and remove from smoker. Rest for an hour then slice and serve. No wet BBQ sauce.

Smoked Sirloin with Espresso Rub

Glen Brown | Vintage Life, California
Pair with Markham Napa Valley Cabernet Sauvignon

Serves 4

(4) 8-10 oz. Sirloin steaks
½ C. Espresso or finely ground coffee
½ C. Light brown sugar
1 Tbsp. Kosher salt
1 Tbsp. Fresh ground black pepper


In a small bowl, mix equal parts light brown sugar and ground espresso or coffee; add kosher salt and fresh pepper to taste but don’t skimp.

Let steaks rest for 30 minutes at room temperature. Pat as dry as you can using a kitchen towel then dredge the steaks in the rub and let sit for another 30 minutes. Using hickory, mesquite or oak chips (Can substitute charcoal with Hickory or Mesquite if not using smoker) – light a charcoal grill with a smoker or chips in a smoking basket banking coals to right or left two thirds of grill. Before grilling, pat to dry once more being careful not to lose your rub.

Sear each side for 90 seconds on hottest part of the grill before moving to cooler side to finish. Grill to desired doneness: 9-12 minutes for medium rare.

Dare to Pair

Find the best ideas for wine and barbecue pairings!


Markham Merlot

Merlot is an excellent choice to pair with pork, especially with a dry rub containing some spice or a vinegar-based BBQ sauce because:

  • Merlot has red fruit and and bright acidity
  • Acidity works well with the fatty cuts of pork
  • Both protein and wine are medium in body
  • Spiciness and tang in your dish allow Merlot’s flavors to shine and elevate its complexity


The Altruist Red Blend

The Altruist is also a great choice with pork, only now with a focus on sweeter BBQ sauces and styles of cooking:

  • Merlot based, the wine is darker, with sweeter tannins, caramel and ripe fruit
  • Sweeter sauces like in a Pulled Pork Sandwich is matched with the riper fruit of the wine
  • Softer acid and body allows for leaner cuts of pork as well as chicken and salmon done with fruit-driven sauces
  • Sweeter sauces and marinades with The Altruist create a perfect marriage of flavors


Markham Cabernet Sauvignon

Beef is an excellent choice when pairing with Cabernet Sauvignon as the protein is rich and flavorful and can stand up to the intensity of the wine:

  • Cab has dark fruit, full body and bright acid so loves brisket and ribeye which are well marbleized
  • Focus on the flavor of beef — with just salt and pepper or some excellent smoking techniques to allow Markham Cab to shine
  • Cabernet also has savory flavors and chimichurri, herb sauces and preparations balance together with those herbaceous notes


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