Our Journey...

#SaveTexasWineries

Save Texas Wineries

We were so excited on Saturday to announce that our tasting room in Fredericksburg has been allowed to reopen again. We are eagerly hoping that our Grapevine tasting room will be allowed to reopen soon, as well. Now we are joining with other wineries to help them to reopen as well. 

We care about the weakest in our society, but we believe that Texas wineries can operate just as safely, if not safer, than Texas restaurants. Our tasting room at Fredericksburg, and Grapevine when it is allowed to reopen, will be focused on the good of all members of our society, especially the weak and vulnerable. We have decided to limit the number of people in our tasting room at one time and to practice the measures listed on our Covid-19 update page to reduce the opportunity for viral transmission.

After studying the goals of #SaveTexasWineries, we have decided to work with this organization to help all Texas wineries reopen.

 

You can help, too, by contacting your representatives to express your support of wineries being allowed to wisely and carefully reopen. Here is a form to help you do that. Once you put your name and address into the form, it will give you a suggested message that you can change and craft into a message for you to send to all of your representatives.

You may also choose to donate to this cause through the SaveTexasWineries.org PAC whose goal it is to open Texas Wineries.

Blessings,
The Binghams

Update from Bingham Family Vineyards and Farm for August 14, 2020

Update from the Farm, August 14, 2020

We are busy finishing up a very strange grape harvest in the next few days. More on that soon. Quite early for that harvest to be coming to an end for the year, but here is a more encouraging update from the organic row crops on our farm.

This is the first year that we have grown organic hemp. 

These plants are huge. They are growing like weeds, except that they do love water. Some are over seven and eight feet tall. 

We are producing grain, fiber, and CBD for to buyers make products to help people and animals.

This is a new and adventurous endeavor, but diversification is what is helping our vineyards and farm to stay afloat during these times.

Blessings,
Betty

 

Caribbean Style Mango Habanero Hot Sauce and 2018 Trebbiano

Caribbean Style Mango Habanero Hot Sauce
with 2018 Trebbiano

You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.

Cooking and photo from Shannon Brown

My husband found this recipe as we had never grown Scotch Bonnet peppers before, and we had a leftover mango from a previous recipe. This will be one of our favorite summer salsas.

The sweetness and spiciness of the salsa blended beautifully with the subtleness of the Trebbiano. We basted this over pork chops while grilling and then topped the pork chops generously with the salsa at serving time.

It is also a great salsa for chips!

Shannon Brown

Betty’s Bingham Variation

Let me start by saying, please note the instructions on being careful dealing with the bonnet peppers. I experienced a coughing fit just cleaning the dishes even though I was wearing gloves.

I also am not as brave as Shannon, to I reduced my bonnet peppers to just one. Even at that I think that I might just use a different pepper in the future.

But for those of you that really enjoy hot peppers, try the bonnet peppers for sure.

The Mango hot sauce was such a nice balance of sweet and hot. We ate ours with chips.

It was such a hot summer day that I didn’t want to cook any more. We added some cantaloupe to the meal purchased at the local Wolfforth Farmers Market.

Shannon’s idea for using the sauce with pork chops sounds wonderful though. But no matter how you eat it, try it with our 2018 Trebbiano. Such a lovely sipping summer wine.

Try to slow down a little and enjoy the last days of summer.

Our Last Days of Summer Wine Bundle which includes the last of our 2016 Reserve Cabernet Franc is sold out at Grapevine, but still available for shipping or at our Fredericksburg or Meadow locations.

Get a bundle now as well as a couple of bottles of Trebbiano to get the reduce price for shipping.

Recipe and Printing

Caribbean Style Mango Habanero Hot Sauce

with 2018 Trebbiano
Course: Side Dish
Author: Shannon Brown
Wine: Trebbiano

Ingredients

  • 5 Scotch Bonnet peppers, or habanero peppers, chopped
  • 1 mango, peeled and chopped
  • 3/4 cup small white onion, chopped, 1 small
  • 4 cloves garlic, chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 Tbsp honey
  • 1/4 tsp cumin
  • 1/2 tsp allspice
  • 1 tsp ginger powder
  • 1 tsp salt

Instructions

  • Add all ingredients to a food processor. Process till smooth
  • Add to a large pan and bring to a boil. Reduce heat and simmer 10 minutes.
  • Cool then transfer to serving bottles.

Notes

Be super careful when handling the peppers. Use gloves and a non-wood cutting board. Use cold water to wash the cutting board so as not to inhale pepper fumes!  
Inspired by Mike Hultquist’s recipe at ChiliPepperMadness.com

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

Pear Pecan Spice Galette paired with Bingham 2019 Albariño

Pear Pecan Spice Galette
with 2019 Albariño

You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.

The nose on the Albariño gave me a pear and honeysuckle note, so I immediately thought of dessert. I wanted an easy, haphazard dessert that brought out those notes. Again, my daughter-in-law came through with an awesome original recipe!

Shannon Brown

Betty’s Bingham Variation

August is Albariño celebration days. What better way to celebrate than by making this wonderful suggestion from Shannon for a Pear Pecan Spice Galette.

Fresh local pecans from Orchard Meadow was a great way to start. Their pecans are often for sale at Wolfforth Farmers Market in Wolfforth, Texas. The pecans are grown in Meadow.

I went with the store bought pie crust to save some time. Which made this dish extra easy and fun to make. Just laid out the crust and started piling on fruit, nuts, and cinnamon mix.

Then the baking. Half the enjoyment was just the smell.

The Albariño was a wonderful combination with the cinnamon fruit pastry. Great idea, thank you, Shannon.

Keep in mind that our 2019 Albarino is included in our “Last Days of Summer Bundle”.

Recipe and Printing

Pear Pecan Spice Gallette

paired with 2019 Albariño
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Dessert
Calories: 1147kcal
Author: Shannon Brown
Wine: Albariño

Ingredients

  • 3 Bosce pears, thinly sliced, core removed
  • 1 pie crust, rolled out, always roll out on a highly floured surface and continue adding flour, rolling out to an 18-inch circle
  • 1/4 cup pecans, roughly chopped
  • 4 Tbsp brown sugar
  • 1 1/4 tsp cinnamon
  • 1 tsp cardamon
  • 1/8 tsp clove

Instructions

Prepare crust

  • Preheat oven to 350'
  • Roll out pie crust. Always roll out on a highly floured surface and continue adding flour, rolling out to an 18 – inch circle.

Assemble

  • Place dough onto a round pizza pan or cookie sheet.
  • Place sliced pears onto dough and swirl into desired pattern, roughly fold dough over to make an edge.
  • Add pecans, placing in between pear slices, also sprinkle along folded crust edge.
  • Blend together brown sugar, cinnamon, cardamon, and clove.
  • Add to pears, placing between pear slices, also sprinkle along folded crust edge.

Baking

  • Bake in center of oven for 42 minutes.
  • Broil on low for 4 minutes, watching closely.

Nutrition

Calories: 1147kcal | Carbohydrates: 138g | Protein: 13g | Fat: 62g | Saturated Fat: 15g | Sodium: 710mg | Potassium: 330mg | Fiber: 9g | Sugar: 48g | Calcium: 122mg | Iron: 6mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

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