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Brunch Grilled Flat Bread and 2019 Marsanne

Brunch Grilled Flat Bread
& 2019 Marsanne

You love wine and food, so once again, our friend, Shannon Brown, is sharing another of her wine and food pairings. Gather the wine and the ingredients and try her recipe. Or just use it as inspiration to create you own pairing.

As peach season is quickly approaching in the Texas Hill Country, I wanted a simple, easy summer recipe for those fresh peaches! The smell of the fresh basil heating will tantalize your taste buds, and it will not diappoint! The easy sauce can also be used to drizzle over baked chicken or grilled pork chops.
Enjoy!

Shannon Brown

My Bingham Variation

Fresh peaches from Fredericksburg, what a wonderful thought. I can’t wait to get back there to get some.

Just as soon as we get a few of the row crops up and growing, we will be there.

Since I did not have any Fredericksburg peaches, I looked around to see what I did have.

And the Naan bread recipe looked great, but I was short on time, so I started with some wonderful whole wheat bread that my daughter, Savannah, had made with wheat berries that my husband, the Dirt Farmer, had grown.

Next thought was to consider what ingredients that I could get from the Wolfforth Farmer’s Market in Wolfforth, Texas where we just started selling our wines on Saturdays. Check it out on our calendar.

We will have an assortment of wine for sale or make an order on-line, marked it for Meadow pickup rather than shipping, then call our winery office at (806) 585-6616, and ask for your order to be delivered to you at the Wolfforth Farmer’s Market on the Saturday of your choice.

While at the market, I met a nice young man with Ethan’s Earthly Edibles who was selling honey and various vegetables that he grows. Behind the honey is garlic that he grew. The arugula that he grew was zesty and a great addition to salads and sandwiches.

Now I should have bought some basil.

I have only two small plants of basil growing, so I am trying to propagate some of the cuttings. I may give up and just buy a larger plant, but for now the cuttings are still alive.

Needless to say, I had to skip the basil this time.

At the Wolfforth Farmer’s Market, I also found some cheese from Tucumcari Mountain Cheese Factory.

I tried the Asiago, Green Chili Cheedar, Green Chili Jack, Chimayo, Sundried Tomato, and Basil Jack. These cheeses were so delightful that they were the deciding factor for me to go with Shannon’s “quick appetizer” suggestion.

I wanted to try all of the types of cheese.

My excuse for the quick appetizer was that we are busy planting organic cotton, organic pima cotton, organic hemp, as well as bottling thousands of cases of wine.

Will maybe I haven’t been out there doing all of those things, but I have been helping in my own way. Someone has to wash the Dirt Farmer’s work clothes.

Anyway, I did Shannon’s suggestion for the quick appetizer made with the drizzle, and it was delicious, wonderful with the 2019 Marsanne.

Recipe and Printing

Brunch Grilled Flat Bread

Pair with Marsanne
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Course: Brunch
Servings: 2 people
Calories: 720kcal
Author: Shannon Brown
Wine: Marsanne

Ingredients

  • 2 pieces Naan bread or use recipe list below
  • 2 1/2 oz goat cheese
  • 2 slices bacon cut in pieces and cooked
  • 1 handful fresh basil (we used both purple and green)
  • 1 peach or 1 mango cut to 1/2 inch pieces

Sauce

  • 1/4 cup honey
  • 3/4 tsp mustard or a little more if you like mustard
  • 1/4 tsp red pepper chili flakes

Instructions

Assemble

  • Crush goat cheese with back of spoon into the Naan bread so that it sticks to the bread.
  • Sprinkle cheese with basil.
  • Layer fruit and cooked bacon.
  • Drizzle with sauce

Broil

  • Broil in middle rack in oven on low for 5 – 7 minutes.

Notes

If Naan bread is not available at your grocery store, use this recipe for homemade Naan from Ali at GimmeSomeOven.com.

Nutrition

Calories: 720kcal | Carbohydrates: 102g | Protein: 20g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 1150mg | Potassium: 208mg | Fiber: 3g | Sugar: 45g | Vitamin A: 737IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 1mg

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

Vineyard Update for May 19, 2020

Vineyard Update for May 19, 2020

After the last vineyard update post, we all need something a little more encouraging, right?. So, I went over to Dandy’s vineyard to take photos of the Petit Verdot which looks wonderful as you will see below. If you remember, we had left some double canes on some of these vines to make sure that their would be enough buds and thus enough fruit. This photo was taken in April.

Looks a little like sloppy pruning, but it was all done with skill and thoughtfullness. We so appreciate our vineyard workers that are local, but are seasonal workers. We hope to be able to give them more seasonal work soon as we get our tasting rooms opened for sales again.

Yes, at our estate winery the money that you spend on wine at our tasting rooms comes all of the way down to pay our vineyards workers for their hard work.

Back to the present state of the same Petit Verdot as of yesterday, mid-may.

As you can see, these vines are now so healthy and fruitful that we need to get the vineyard crews out there to do some leaf pulling.

 

A bold and boisterous wine with a shorter finish will do well with roasted meats that have a pungent note, such Cuban style pork or even burgers with blue cheese.

Madeline Puckette
James Beard Award-winning author and Wine Communicator of the Year. I co-founded Wine Folly to help people learn about wine. @WineFolly

Not sure about the “shorter finish” part, but she does add that Petit Verdot “has shown promise as a single-varietal wine in warmer climates where it makes smooth full-bodied reds.” And yes, the Texas High Plains AVA is a warm climate. We also are enjoying the way it enhances our red wine blends.

Our 2017 Petit Verdot is currently limited to club members only in their club shipments.

But the 2018 and 2019 Petit Verdot is currently oak aging for future sales.


Our guests personally love our Petit Verdot, beautiful in color. In the first vintage year of our winery, our 2014 Petit Verdot was our first wine to sell out. 

Our club members are a valued part of our team, so we allow them three months to purchase our new varietal wine releases before the general public.

Our 2017 Petit Verdot was included in several of our traditional spring club packages as well as available for other clubs to add to their shipments. It will also be included in many of our traditional club packages in the fall. Now would be a good time to consider joining our wine club so that you too can receive our limited production wines such as the 2017 Petit Verdot. Which is also true of our 2017 Mourvedre, 2017 Carignan, and our 2017 Merlot.

Read more about our traditional wine clubs and choose the number of bottles that you would like to receive twice a year in shipments. Our Pioneer club is especially helpful for your personalization choices because you will be able to change out any of the 18 bottles that are preselected for you. Learn more about our traditional wine clubs here.

We pray that we may all pull out of this crisis to celebrate life!

Blessings,
Betty

Vineyards Update for May 16, 2020

Vineyards Update for May 16, 2020

Now that we are past the winter freezes and spring freezes, we are watching the vines for buds and fruit. Cliff has been walking the vineyards for months now getting a good estimate, but now is the time to look for actual fruitfulness.

It doesn’t look good for the 2020 grape crop at Bingham Family Vineyards. We are estimating 170 tons rather than our original expectation of 900 tons.

Each variety is different, but here is a look at a few. All of the blocks shown today, I had to search the block to find any fruit for these photos. This block of Albariño is an example. At least the vines look health for future years, but will take extra training to prepare for fruit next year.

 

Let’s take a look at another variety. This block of Merlot looks healthier with leaves, but the fruit is not there.

 

Here is a block of Mourvedre. These photos are from earlier in the week, but they show that we are concerned not only this year’s crop, but also for the vines themselves. We will be spending extra time training many of the vines to prepare for fruit next year or in some blocks for fruit two years from now.

Tempranillo. Extra canes here waiting to see which ones will be fruitful if any.

By next week, I hope to have a better list of which varieties are faring well and which are not. On the whole it appears that the older the vines, the less fruit. The younger vines, except for some of those just planted last year, are actually fairing better.

Soon I’ll show you a block of Cabernet Sauvignon that we planted last year that almost the whole block is dead. We have been replanting it this spring with new vines.

But this is growing grapes anywhere. Each region has it’s own characteristics that make it hard to grow grape. Make us wonder at times why we do. We just had another grand baby born into our family. She has been a reminder that our focus is not on this year, but rather the years to come.

To reassure our club members, we did have a great 2019 crop year, so we will be able to supply our customers with wine till the 2021 crop year hopefully does well.

We are encouraged by your support during these lean years when we have shut downs from Covid and not having as much grapes to sell to other wineries. Thank you.

Blessings,
Betty

Favorite Summer Greek Salad with a Twist & 2017 Dolcetto

Favorite Summer Greek Salad with a Twist
& 2017 Dolcetto

Once again, you are invited to cook with us. Try this wine pairing presented to you by our friend, Shannon Brown.

Shannon Brown, cooking and photo

This Greek Salad is a mainstay for us during the summer months, light, refreshing and easy to make. We usually use a Greek dressing (see recipe below), but we really enjoyed the Dolcetto with the little bit of spicy kick from the Siracha Glaze. Enjoy!

Shannon Brown

My Bingham Variation

Shannon’s recipes are great, but sometimes I adapt to what is in the pantry. I did find a bottle of Kinloch balsamic vinegar which was a nice ingredient to use in the Greek salad dressing since I did not have any of the soy sriracha glaze which did sound like a great idea with the Dolcetto.

Did I tell you that we are planting hemp tomorrow? I’ll try to get some photos. More information coming on that.

The recipe that Shannon suggested for a Greek salad dressing from Lisa Bryan at Downshiftology was very good as was the 2017 Dolcetto.

We had a guest for the meal. We alway enjoy when Fritz Westover, our vineyard consultant, comes to visit. While he and Cliff are looking over the vineyards, they stop by for lunch. Very interesting and fun discussions go on.

Recipe and Printing

Favorite Summer Creek Salad with a Twist

Pair with 2017 Dolcetto
Prep Time: 30 minutes
Cook Time: 25 minutes
Marinating: 40 minutes
Total Time: 1 hour 35 minutes
Course: Salad
Servings: 2 people
Calories: 377kcal
Author: Shannon Brown
Wine: Dolcetto

Equipment

  • Grill

Ingredients

  • 1/3 cup Greek yogurt
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tbsp oregano
  • 6 oz chicken breast or 2 boneless, skinless chicken thighs
  • 2 cups spinach , romaine, or lettuce of your choice
  • 15 oz beets sliced
  • 4 oz black olives or olives of choice, sliced
  • 1/3 cup feta cheese
  • 2 tbsp Fischer & Wieser Soy Siracha Glaze available at HEB or online

Instructions

Combine and Marinade

  • Combine all ingredients into a bowl and mix until chicken is fully coated.
  • Marinade chicken and coating for as few as 10 minutes and up to an hour before grilling.

Assemble Salads

  • Create bed of spinach, romaine, or lettuce of your choice in 2 bowls
  • Slice beets and black olives, dividing between both salads
  • Drizzle with Fischer & Wieser Soy Siracha Glaze

Grill Chicken

  • Pre-heat grill on high for 15 minutes and ensure that the grates are clean. Turn grill down to medium-high heat when ready to put chicken on.
  • Remove chicken from the grill and let rest for 5 minutes before slicing and adding to top of the assembled salad.

Notes

If you don’t have the Fischer & Wieser Soy Siracha Glaze (also available at HEB), try an adaptation of this Greek salad dressing from Lisa Bryan at Downshiftology. Make as directed, but double the mustard, 1 1/2 Tbsp of lemon juice, and double the oregano. Can be made in advance and stored in jar in fridge. May need to warm a little at room temperature if the oil gets too solid.

Nutrition

Calories: 377kcal | Carbohydrates: 30g | Protein: 30g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1753mg | Potassium: 1291mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3301IU | Vitamin C: 26mg | Calcium: 313mg | Iron: 5mg

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.

The One and Only, Dry Rosé Appetizer

The One and Only, Dry Rosé Appetizer
& 2018 High Plains Sunset Rosé

You love wine and food, so we are starting a new project. We have asked Shannon Brown, a long time team member of Bingham Family Vineyards to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients and try our first recipe with us.

This recipe is the brain child of my daughter-in-law. I had mentioned we were tasting High Plains Sunset Rosé, gave her my tasting notes, and as she was walking through HEB, just started picking out ingredients.
I could honestly eat this every day and be a happy girl!
Another great suggestion for this wine is Strawberry Shortcake. Enjoy!

Shannon Brown

My Bingham Variation

I made a few changes including using broccoli sprouts from the local Wolfforth Farmers Market in Wolforth, Texas. Or were they the salad sprouts? I am not sure that I know, but the carrot, broccoli, and salad sprouts were all good.

We just found out that we will be able to sell our wines at the Wolfforth Farmer’s Market in Wolfforth starting Saturday, May 16th. More information coming soon.

I do not grill myself, so I used this recipe for Smoky Pan Roasted Corn on the Cob from Rachel at MashupMom.com. I was not sure that this was going to work, but the corn was delicious and only took about 8 to 10 minutes to cook four ears.

We are getting an HEB in Lubbock soon, but I was not able last week to purchase the  “Better Than Good Bacon Vinaigrette”. I used Shannon’s suggestion for the “Bacon Vinaigrette” from Robyn Stone at AddAPinch.com as Shannon suggested.

I think that I might have made mine chunkier than suggested, but it was perhaps all the better.

Recipe and Printing

The One and Only, Dry Rosé Appetizer

Pair with Bingham Family Vineyards High Plains Sunset Rosé
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Course: Appetizer
Servings: 4 people
Calories: 240kcal
Author: Shannon Brown
Wine: High Plains Sunset Rosé

Equipment

  • Grill (or cast iron skillet)

Ingredients

Corn Mixture

  • 2 ears corn in husks if grilling
  • 1 Roma tomato
  • 1 tbsp olive oil
  • 1 dash salt to taste
  • 1 dash pepper to taste
  • 1/4 tsp garlic powder

For Assembly

  • 6 oz fresh mozzarella or burrata or even goat cheese
  • 1 handful arugula or basil
  • 12 thin slices French bread country Italian bread
  • 1/4 cup Better Than Good Bacon Vinaigrette from HEB

Instructions

Corn Mixture

  • Roast ears of corn in husks directly over grill on high heat for 20 – 25 minutes. The husks will get charred and brittle, this in normal. Pull the corn off of the grill when soft and let cool before peeling the husks off. Stand the ear of corn upright and use a paring knife to slice the kernels off of all sides into a medium sized bowl.
  • Dice the Roma tomato into 1/4" pieces and add into bowl of corn
  • Mix bowl of corn and tomatoes with olive oil, small dash of red chili flakes, 1/4 tsp of garlic powder, and salt and pepper to taste.

For Assembly:

  • Spread cheese on slice of bread
  • Add bed of greens (arugula or basil)
  • Add 2 heaping spoons of corn mixture
  • Drizzle bread with bacon vinaigrette

Notes

If you don’t have “Better Than Good Bacon Vinaigrette” from HEB handy then try this home-made option from Robyn Stone at AddAPinch.com called “Bacon Vinaigrette”.
Another variation would be to make Smoky Pan Roasted Corn on the Cob from Rachel at MashupMom.com rather than grilling the corn.

Nutrition

Calories: 240kcal | Carbohydrates: 3g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 293mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 1mg

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.

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