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Easy Tomato Gazpacho with 2019 Vermentino

Easy Tomato Gazpacho
with 2019 Vermentino

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.

This recipe was inspired by Kathryn Doherty at FamilyFoodontheTable.com. I substituted items I had in my garden and added a little more spiciness to the recipe. The slight citrus notes of the 2019 Vermentino pairs splendidly with the acidity of the soup. This makes a great brunch addition or a light supper dish. Bon Appetit!

Shannon Brown

Betty’s Bingham Variation

A good recipe always starts with fresh ingredients. Our tomatoes are not producing (it might be because of the farm chemicals sprayed in our area). But I was able to purchase some at the farmers market as well as a new favorite shishito peppers.

I like shopping at our local Wolfforth Farmers Market. One guy that I especially like to visit for his fresh veggies is Ethan at Ethan’s Edibles.

Lately we have been enjoying his spring mix and spinach for salads. But his green onions are always wonderful. And garlic and garlic. As well as the new find, his shishito peppers mentioned above.

I had to study up on what shishito peppers are. Erin at Platings and Pairings had some good information as well as a recipe for Blistered Shishito Peppers. Very nice.

I think the peppers would dip nicely with the Caribbean-Style Mango-Habanero Hot Sauce that is coming up in a pairing soon from Shannon.

If you like pepper hot and yet cool temperature foods for the hot July that we are having try this gazbacho with our 2019 Vermentino.

If you don’t like pepper hot, just tone down the spices a little and still enjoy it with our 2019 Vermentino.

Recipe and Printing

Easy Tomato Gazpacho

with 2019 Vermentino
Prep Time: 30 minutes
Course: Soup
Servings: 8 servings
Calories: 114kcal
Author: Shannon Brown
Wine: Vermentino

Ingredients

  • 2 large tomatoes, peeled
  • 1 zucchini, halved
  • 1 onion, peeled and halved
  • 1 Scotch Bonnet pepper
  • 24 oz tomato juice, divided
  • 1/4 cup extra virgin olive oil
  • 1/2 cup red wine
  • 2 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1/4 tsp crushed black pepper
  • 3 Tbsp Old Bay Seasoning
  • 2 Tbsp red pepper flakes
  • 4 shakes Tabasco sauce

Instructions

  • Blend vegetables together with 12 oz of tomato juice (Shannon used her Ninja. I used my BlendTech).
  • Transfer to a bowl and add remaining tomato juice and remaining ingredients.
  • Cover and chill for 2 or more hours.

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 787mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1332IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 2mg

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

4th of July Celebration Bundle 2020

4th of July Celebration Bundle

Enjoy your July celebrations with red, white, and rosé wine. 

With this 4 bottle bundle enjoy either $1 shipping charge or if you choose curb side pickup we will add two stemless wine glasses as long as supplies last at each location for the month of July.

Our club members will receive their club benefit pricing based on their level of membership. Consider joining our wine club.

1 bottle of 2017 Dirt Farmer, a big bold red wine blend with 100% Texas grown Tempranillo, Merlot, Carignan, Petit Verdot, and Cabernet Sauvignon. A great wine for National Grilling Month as Michelle Williams tell us in her article in Forbes on Tempranillo. Or try it with a chocolate wine pairing for summer fun.

1 bottle of 2018 Cloudburst, a smooth blend of 100% Texas grown Trebbiano, Albariño, Vermentino, and Roussanne grapes blended to create this dry white wine. A gold medal winner at the 2020 San Antonio Stock Show and Rodeo International Wine Competition. Try Cloudburst with your summer salads or fish such as this pairing with salmon.

2 bottles of 2018 High Plains Sunset Rosé  a delightful blend of 100% Texas grown Carignan, Mourvèdre, and Graciano. Wonderful for patio sipping and appetizers such as this one.

Rest assured drinking Bingham wine, knowing not only where the grapes were grown and the wine made, but that you are drinking quality wine. Relax and enjoy!

Blessings,
Betty

Pima Cotton Growing at Bingham Farm

Pima Cotton Flower

The first blossoms for the year are forming in the cotton. This is early for us for them to appear compared to other years. This flower is from our organic pima cotton.

First comes the square, then about three weeks later the blossom opens as this one is doing. The petals will change from yellow to pink and finally dark red before they wither and fall, leaving a green pods which is called a cotton boll.

Cliff took these photos as he has been in the fields most days lately sand fighting the soil with a plow since we have had good rains recently.

Blessings,
Betty

Red, White, and Blue Fruit Salad with 2018 Fine ‘n Dandy

Red, White, and Blue Fruit Salad
with 2018 Fine ‘n Dandy

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.

Fine ‘n Dandy is my favorite summertime wine; I just add some fruit, and I have an instant sangria for those hot summer Texas nights! This inspired me to find a fun, refreshing, light salad that would pair well with the Fine ‘n Dandy and just in time for July 4th fun! I omitted the watermelon, and topped mine with bleu cheese which really melded the flavors well.

Shannon Brown

My Bingham Variation

As always the best cooking starts with the best quality ingredients. And the best wine pairings include the best wine.

When you need a sweet red wine consider our Fine ‘n Dandy which is a quality wine with just enough sweetness to go with your dark chocolate or this delightful fruit salad with bleu cheese.

Our 2018 Fine ‘n Dandy red sweet wine won a silver medal at the 2020 International San Antonio Stock Show and Rodeo Wine Competition.

As you can see from the photo of ingredients as well as the salad photo that I did add the jicama to the salad which is not essential, but did add a fresh crunch taste.

The bleu cheese suggestion from Shannon was the best. I used Gorgonzola which paired so well with the Fine ‘n Dandy.

When you in the mood for a cold sweet red wine on the patio to relax with friends, try this simple fresh salad with bleu cheese for the perfect event.

Recipe and Printing

Red, White, and Blue Fruit Salad

with 2018 Fine 'n Dandy
Prep Time: 30 minutes
Course: Salad
Servings: 8 servings
Calories: 84kcal
Author: Shannon Brown
Wine: Fine ‘n Dandy

Ingredients

Salad

  • 4 cups sliced strawberries
  • 1 Tbsp sugar or Swerve sweetner
  • 2 cups blueberries
  • 1 cup diced jicama

Dressing

  • 1 1/2 Tbsp lime juice
  • 1 1/2 Tbsp honey
  • 1 Tbsp minced mint
  • 1/8 tsp chipotle chili powder, optional

Topping

  • 1/4 cup crumbled bleu cheese

Instructions

Combine Salad

  • Place strawberries in a large bowl and sprinkle with sugar. Toss to coat.
  • Add blueberries, and any other fruit chosen.

Dressing

  • In a small bowl, stir together lime juice, honey, mint, and chili powder.
  • Pour over fruit and toss to coat.
  • Chill for about 2 hours before serving.

Presentation

  • Sprinkle bleu cheese on top.

Notes

Recipe inspired by Red, White, and Blue Fruit Salad from Christin Mahrlig at Spicy Southern Kitchen.

Nutrition

Calories: 84kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 62mg | Potassium: 174mg | Fiber: 3g | Sugar: 12g | Vitamin A: 97IU | Vitamin C: 50mg | Calcium: 39mg | 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

Baked Salmon in Roasted Red Pepper Sauce with 2018 Cloudburst

Baked Salmon in Roasted Red Pepper Sauce
and 2018 Cloudburst

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.

I started looking for this type of recipe when I had Cloudburst with roasted red pepper hummus and the flavors melded so well. This is a light summer dish I am sure you will enjoy!

Shannon Brown

My Bingham Variation

After Shannon mentioned pairing our Cloudburst white wine blend with roasted red pepper hummus, I had to try that first.

And yes, it was lovely.

The salmon with the roasted red pepper sauce was wonderful as was the bottle of 2018 Cloudburst that was finished off pretty quickly.

Our 2018 Cloudburst won a gold medal at the 2020 San Antonio Stock Show and Rodeo Wine Competition and a silver medal at the 2020 Houston Rodeo Uncorked! International Wine Competition.

At the Houston competition is was also awarded Reserve Class Champion and Reserve Texas Class Champion in the division for new world Italian white varieties & blends $28 & under.

Definitely a winner with this salmon dish.

Recipe and Printing

Baked Salmon in Roasted Red Pepper Sauce

with 2018 Cloudburst
Course: Main Course
Servings: 4 servings
Calories: 628kcal
Author: Shannon Brown
Wine: Cloudburst

Ingredients

Roasted Red Pepper Sauce

  • 2 roasted red peppers
  • 1/4 cup roasted cashews
  • 1 tomato, chopped
  • 3 tbsp distilled white vinegar
  • 1 clove garlic
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 3/4 tsp crushed red pepper
  • 1/2 cup heavy cream, or non-dairy creamer/milk
  • kisher salt and pepper, to taste

Salmon

  • 18 – 24 oz salmon, skin removed, cut into 4 pieces
  • 1 tbsp olive oil
  • 1 lemon, cut into slices
  • fresh oregano for garnish
  • sea salt
  • black pepper

Instructions

Prepare roasted red pepper sauce

  • Blend all sauce ingredients except for cream.
  • Add sauce to small saucepan over low heat and stir in cream. Stir on low heat until warm, smooth, and combined, 2 – 4 minutes. Set aside.

Bake the salmon

  • Preheat oven to 400' F.
  • Sear one side in hot oil for 2 minutes, flip salmon over, and sear other side for 2 minutes.
  • Add prepared roasted pepper sauce to pan with salmon. Heat for 2 minutes then transfer pan to oven.
  • Bake at 400' F for 10 minutes or until salmon is no longer pink.
  • Garnish with sliced lemon and oregano. Season with sea salt and pepper, to taste.

Notes

The recipe was inspired by Baked Salmon with Roasted Red Pepper Sauce by Lindsay Cotter.
Options for roasting the red bell peppers can be found at TheKitchn.com.

Nutrition

Calories: 628kcal | Carbohydrates: 9g | Protein: 62g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 204mg | Sodium: 406mg | Potassium: 1666mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1059IU | Vitamin C: 29mg | Calcium: 77mg | Iron: 3mg

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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