When pairing with lamb or ham for your Easter gathering there are three wines we lean toward for a suitably stunning wine feature.
#Boyfriend for its Spring-like aromas, crisp acidity, and palate-cleansing effervescence. Serve this as a welcome wine, with honey-baked ham, or even carrot cake deserts.
#Ladybird is our brilliant little bottle for all-around pairings. She plays nicely with an assortment of cuisines boasting the structure and texture to stand up to a wide array of meats.
#ProvingGrounds for your roasted lamb.
The Bordeaux nature of this blend is a perfect match for proteins.
It’s the tandem partner for the rich, decadent mouthfeel of herb-roasted Farmhouse Vineyards grazed lamb.
Our menu features two main proteins with Pederson’s Natural Farms Spiral Sliced Ham and some of our very own Vineyard grazed lamb. (coming soon!) For sources of Lamb we recommend small town / independent producers or retailers such as HEB, Whole Foods, and if you are in the Texas High Plains check out Red Raider Meats.
Meats: Smoked Ham // Herb Roasted Lamb
Sides: Classic Herb Roasted Potatoes // Buttered Green Beans // Corn Pudding // Easter Egg
- 6 Large Eggs
-⅓ cup Mayo
-2 TBSP of Sour Cream
-⅓ cup of sweet pickle relish
-½ cup cooked chopped bacon
- 2 TBSP yellow mustard
-Pastel food coloring
-Bring a quart saucepan of water to a boil. Place eggs in gently boiling water using a slotted spoon and caution not to break any eggs. Allow eggs to cook for 10-12 minutes. Strain and rinse in cold water. Place in a bowl of cold water.
-Peel the eggs, slice them in half lengthwise, and separate the yolks into a separate bowl.
-Fill 4 disposable cups halfway with water and add the coloring of choice to the water.
-Add the whites of the eggs to the colored water cups and soak for 10-15 minutes. Remove the eggs from the water and place them on paper towels to dry.
-To the bowl of yolks add mayonnaise, sour cream, sweet pickle relish, and yellow mustard. Mix well
- Using a rubber spatula, scoop the filling into a piping bag or a Ziploc bag with one corner cut off.
-Pipe the filling into the colored egg whites and top with chopped bacon.
Herb Roasted Potatoes
-5 Lb bag of potatoes of choice, we recommend Yukon gold or red potatoes
-⅓ cup of olive oil
-1 TBSP Rosemary
-1 TBSP Sage
-Preheat the oven to 400 degrees
-Line a baking sheet with foil
-cut potatoes into 1” cubes
-toss with olive oil, salt, and herbs
-roast for 30 minutes and when fork tender, stir around, raise oven temp to 425 for the last 20 minutes to crisp edges.
Buttered Green Beans
-1lb of Fresh Green Beans with snaps removed
-2 TBSP of Butter
Blanch Green Beans in a pot of boiling water, careful to not overcook. Remove once tender
Add butter to skillet and melt, toss green beans in melted butter.
1 (15 ounces) can of creamed corn
1 (15.25 ounce) can whole kernel corn
¼ pound butter, softened
1 (8.5 ounces) package of cornbread mix
1 (8 ounces) container sour cream (Optional)
-Preheat the oven to 350 degrees F (175 degrees C ). Put butter in a 2-quart casserole dish, and place in the oven until melted.
-Remove the casserole dish and add creamed corn, kernel corn, corn muffin mix, and sour cream. Mix well, bake uncovered for approximately 30 minutes.
-1 Pederson’s Natural Farms Bone-In Spiral Sliced Ham
-½ Cup Local Honey
-Ground Black Pepper
Place Ham in a foil dish.
Drizzle and baste with honey
Sprinkle ground black pepper all over to coat. If you like the bark on your meat, apply generously.
Smoke uncovered in a BBQ Pit at 250 for 2.5 hours. Don’t have a BBQ Pit? This can also be warmed in the oven.
Check out a previous blog feature on our Oregano and Garlic Crusted Rack of Lamb!
Some people start the new year with diets and goal setting, and the rest eat cake… King Cake that is!
King Cakes are traditionally consumed between ‘King’s Day’ and ‘Fat Tuesday’ and are associated with Mardi Gras, Carnival, and in many countries Epiphany. King Cake comes from the biblical story of the three kings who bring gifts to Baby Jesus. A traditional King Cake is a sweet brioche or cinnamon bun style yeast dough iced in the colors of Mardi Gras! Gold represents power, green is associated with faith, and purple illustrates justice. And don’t forget about the baby on the cake… if you get that slice you will have good luck!
Unsure of what wine to pair with King Cake? We will let you in on a little secret… think sparkling!
Boyfriend is our go-to wine pairing for sweet pastries (donuts in particular). The slight touch of sugar in sparkling wine will not overpower your sweet pastries and the acidity helps to cleanse your palate in between bites.
The common rule of thumb when pairing steaks would follow suit to the “Red Meat, Red Wine” trend. But we love to bend the rules around here… spice up your expectational steak night routine with a sparkling rosé.
Rosé is often thought of as a summer wine, or a wine to drink by the pool. It's not generally considered something that could be paired with a big, juicy steak.
While it may look unassuming and delicate in the glass, this 100% sparkling Counoise semi-dry wine is full of texture, brilliance, and savory notes that make it more than perfect for this culinary experience.
Bright acids and grip make this the perfect pairing for rich beef. Think dry-rubbed ribeye, flank steak with chimichurri, thick cut New York Strip with a steak rub (may we recommend the Perini Ranch Steak Rub), and of course, a classic T-Bone loaded with a pepper medley.
Flirting with both complexity and frivolity. When paired with a nicely charred grilled steak, embrace how each sip to bite - turns those excitable fruity notes into an exhilarating, sultry, fruit-forward experience. The black cherry hints at clove and cola, lighting up the minerality with compliments of subtle white pepper spice.
Elegant hues of pink and floral aromatics heighten the robust flavors standing up against a special blend of seasonings on the smoky meat. Intensifying a zesty, vibrant perlage before turning into a rounded mouthfeel, “Oh - My - God” finish. (Yes, we are still talking about a rosé.)
See for yourself. Revolutionize the way you pair rosé, & let us know what you think.
Photo Credit: Christina Feddersen of Matchless Exposure
Chef/Talent: Rob Baird
Is gift giving not your love language? Fear not we have got you covered. In an effort to help make your shopping a cinch this year, we have shopped our tasting rooms for our favorite gifts. Available both online and in store!
Never in our wildest dreams would we have thought that in the middle of a pandemic we would be rearing sheep. Life on the farm can be tough but we are so blessed to have our own Grancy capture the story along the way via her artwork. This wine and label tells the true story of our Christmas orphaned lamb adorned with Grancy's beautiful artwork!
While searching for the perfect name for this beautiful dessert wine, we were inspired to bring Holly Dolly's story to a wine label and we couldn't be more thrilled with the outcome.
This wine is bright and vivacious with flavors of white peach and carmelized sugars and brilliant acidity. Made in the Arencia style this wine was baked in barrel in the #TXHighPlains sun and fortified with brandy for bottling. Enjoy as dessert or with a cheese course after dinner.
We have all heard about ‘after-dinner’ drinks but those with an inquisitive mind might wonder, ‘What about before dinner?’ Well there is just such a thing that we like to call the ‘Aperitif’. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. Common aperitifs are vermouth, champagne, gin, fino, and or dry sherry.
The apéritif originates as early as the fifth century and is noted throughout time in the 1790s with the invention of vermouth, and in 19th century Italy. There is not one specific drink which defines an aperitif; it is simply marked by the time with which it is consumed ‘before dinner’ to build the appetite and in the literal translation Apéritif is a French word "derived from the Latin verb aperire, which means to open.
While planning your holiday parties and shopping for your wines, plan your evening out in terms of time for both your food and wine for an elevated experience for your guests.
Pro Tip: when you approach your party this way you will add variety to your wine menu and will use less total table wine than if it was served throughout the night.
Guests Arrive | Mingling | Cocktail Hour
Hors d'oeuvre: Charcuterie*Small Bites, thinking of something inspired by Farmhouse perhaps Lamb Lollipops.
Farmhouse Approved Aperitifs: Boyfriend / Revolution / Cranberry Rosemary Sparkles
Now let's talk after dinner. Here is where we talk about the after dinner drinks. After dinner drinks in our culture are typically seen as dessert wines, fortified wines, fine whiskeys and scotch, perhaps a lovely port wine. In the old world this would be marked in time as a digestif, which is typically taken neat and in terms of dessert may have some sweetness to it.
Fun Fact: the word digestif signifies an alcoholic beverage served after a meal, to aid in digestion.
Plates are Cleared | People are still Visiting | Dessert
After Dinner Course | Coffee Course | Cheese Course:
Perhaps a formal dessert, Farmhouse Vineyards Pecan Brittle | Soberdough with FHV Orange Muscat Jelly whipped with Cream Cheese or a charcuterie board for guests to graze on.
Farmhouse Approved Digestifs: Mulled Sangria Wine / Holly Dolly
Also remember to have fun with your parties and drink the things you like! We always say that when it comes to pairing food and wine, all that matters is that you like it.
Love ‘em or hate ‘em, the black eyed pea is a staple in Southern culture and they are FULL of juxtapositions.
Peas vs Beans
The name would leave you to think that they are in fact a pea, but rather they are scientifically a bean. Both peas and beans are legumes, and both have edible seeds and pods. Confusing huh?
What's a Cowpea?
The name we commonly read on the seed packets of our beloved black eyed peas is cowpea. Does that mean we feed them to cows? Yes & No. Cowpea is the actual taxonomic genus in the legume family. Plants that are classified in this genus thrive well in poor soils with little inputs and are beneficially important in areas with poor resources as they fix nitrogen in the soils. That being said, this class of plants is known to be fed to livestock and humans alike.
Delicacy or Desperate?
Black eyed peas and beans alike can be ill received at the dinner table, which is likely due to misinformation in regards to being livestock food, poor food preparation, and yearly traditions we dreaded in our childhood. However, at our Farmhouse we believe in honoring traditions and one of our favorites from the south is black eyed peas on New Year’s Day. Black Eyed Peas are had on New Year's day for their mystical and mythical power to bring good luck (which is something we could all use more of).
Our recommendations of course are our Farmhouse Fresh Black Eyed Peas with one of our two sparkling wine offerings Boyfriend or Revolution. Our go to is the heralded recipe from Tom and Lisa Perini of Perini Ranch, but if you need to mix it up this year don’t forget about classic dishes like Hoppin’ John, Cowboy Caviar, or Black Eyed Pea Fritters
Whatever you choose, you can’t go wrong when pairing sparkling wines with any of these options. The saltiness of a broth brine and the starchy and savory nature of the black eyed pea play so well with effervescent wines with just a hint of sweetness. For our Farmhouse Vineyards wine club members your Q4 Signature Farm Provisions included our Black Eyed Peas, do your part for 2022 and eat up!
One of the beautiful things about the Farmhouse style is that it celebrates the beauty of some of the simpler things like milk jugs, galvanized tin, and for once rust isn’t a bad thing. To some this may seem like a decor trend, and to most who have lived the farm life it’s simply how things are.
‘Farmhouse’ is so much more than a decor trend, it's a way of life that celebrates traditions from our families. Who here is still holding onto grandma’s ice cream maker, or her spoon that scrapes the cast iron skillet just right? I am proud to say many of these things still have a place in my home and my heart, and I am not so proud to say that sometimes I need a friendly reminder to live a simpler life. Put down the phones, spend time with the kids, teach them about the earth and how to care for it, and quite possibly one of her biggest rules which was to always send a thank you note.
In an era where we are so engrossed in being present and active in a virtual manner, let's be a little more old fashioned and remember to say thank you not just in spoken form but in a tangible form.
The ‘Thank You’ note dates back to the 1400’s when Europeans exchanged greeting cards with family members and friends. The tradition then arrived in the United States around the 1850’s with the arrival of German immigrants.
Thank You cards seem to be something of the past with the arrival of email and text messaging, but one thing remains true: people love to know that you care. Thank you cards are a thoughtful and intentional way to let others know just how much you appreciated the home cooked meal, help with your home projects, or the lovely gift you received.
Next time you stop into our tasting rooms be sure to check out our thank you cards and stationery. Thank you notes didn’t come from the farm, but our traditions do.