Leaving Lewis Wines, we head for Signor Vineyards, a mere 17 minutes down Highway 290. Not one of us have been there before, so we all look forward to a new winery adventure – and the main course of our picnic.

Some people like to go to wineries and taste a variety of wines. Me, I prefer to go to a winery, picnic basket in hand, and find one wine that will pair well with the food I have brought. Knowing nothing about Signor Vineyards, I did my homework. They have several red wines for us to choose from that will pair well with our heavily spiced roasted beef tenderloin.

Signor Vineyards

Signor Vineyards was born of a friendship spanning three generations of two Texas families, the Signors, and the Weisingers. The families have been part of Texas and her history since soon after the state earned independence from Spain. In the 1950s both families became friends when they shared an adjoining property line of their ranches in Montgomery County.

Fast forward almost 40 years and the second generation Weisingers move to Oregon where John Weisinger turns his passion for making wine out of wild Texas grapes into a thriving winery business, Weisinger Family Vineyard. A third-generation Weisinger, Eric, is now winemaker and general manager.

Walk down the road a few more years to 2014 when a third generation of the Signors, Clay, decides to buy land in Central Texas, just east of Fredericksburg, and build a winery. It seems only natural that these two third-generation Texans would get together, forming a partnership to create this magical place. Eric, an expert at winemaking, traveling to California, Australia, and New Zealand to hone his skills. Clay, an expert at horticulture, architecture, and ranching. Today is the winery’s first anniversary

The Winery

Turning off the highway into the entrance of Signor Vineyards the first thing we see is a lovely old farmhouse, circa 1890. We pass this historic treasure, following our noses till we see a parking lot—an extremely full parking lot.  It is a Friday.  I count on slow going on a weekday, but for many, I guess this is a Spring Break holiday.

Parking, grabbing our coats and walking once again, we enter a veritable park-like wonderland. The beautiful, mature, manicured grounds are a pleasant surprise. There are flowers and trees and hedges and winding paths and tables for enjoying the outside. Lots and lots of tables. All of them empty. Based on the weather, that doesn’t surprise me. The wind does seem to be waning, but it is still cold.

The Tasting Room

We reach the front of the winery, a relatively new edifice, and are not sure which way to go.  There are two doors. Both are busy with people coming and going. We choose the door closest to us, ignoring the one on our right, sunken into the earth several steps below.  A room full of people greets us as we enter, all of them sitting — on chairs, on couches, and at tables. There is a fireplace off to our left and a reception desk to our right. The hostess directs us down two steps to a level with a lovely round table close to a window. While wondering if this can be a niche where we can dine out of the wind, we discover we must descend yet again. The main area of the tasting room is several steps below. There is a crowd here too — and another fireplace!

Michael disappears. Lisa and David head to the Tasting Room counter to buy wine for our picnic lunch.  While they are busy sampling and deciding, I try to find out just where the warmest place to have our gourmet picnic lunch might be. A lovely woman, Windi, helps me out. Michael reappears and points to a table close to the house, which will shelter us from the teasing breeze. We ask if it will be possible to light the space heaters surrounding it. The friendliness and accommodating service are exceptional. The winery and grounds gorgeous. We feel as if we hit the jackpot.

A Picnic Lunch

Making ourselves at home, I hand out placemats and napkins then I begin slicing the tenderloin and plating our lunch. A peperonata mélange goes first, tinged with a tangy sweetness from aged balsamic vinegar bought at Texas Olive Oil Company in Dripping Springs. I place a thick slice of medium-rare beef tenderloin alongside, then garnish the beef with a huge dollop of creamy sauce spiked with the bold flavors of Mexico—chili, cumin, and garlic. A few fingerling potatoes, sprinkled with freshly chopped scallions, are tucked into the edge of the beef. David pours a generous portion of 2015 Rogue Valley Tempranillo into each of our glasses. We toast the day and the place and the wine, once again.

Windi comes by to check on us, saying, “I had to see for myself what everyone was talking about.”  I didn’t realize anyone was paying attention. 

And…what exactly makes a picnic?

As Michael picks up his steak knife and slices a piece of beef, he tells everyone at the table, “This isn’t a picnic.  It is eating at someone else’s house.”  

Well, apparently, he doesn’t remember my stories about James Beard’s picnics with good crystal and sterling silver, white tablecloths and china—and champagne or well-chilled gin martinis to begin.  I must remember to remind him of the Gourmet cookbooks that have shaped my world, and who he is married to. Fortunately, or unfortunately, I think he already has a pretty good idea.

Back to the present, instead of lamenting the comment, I decide to eat and drink. Sipping the wine after a bite of beef I discover it is delicious — rich, and dark, and deep.  As lunch progresses, and the portable heaters warm us, I even slip out of my coat, although the scarf remains around my neck. We all comment on the excellence of the wine and the brilliance of our surroundings. Signor Vineyard is unexpectedly magnificent.

A Bit More History

After lunch, Michael and our friends go and sit by a welcome fire while I return to the wineries interior to take pictures. I am surprised to discover, that when we weren’t looking, the winery virtually emptied of all its resident tasters, leaving one lone couple in the lounge area. The husband and wife, Signor wine club members, are happily sipping a glass of wine.

I also discover the secret to the beautiful grounds and the luxurious interior. The winery building was initially built to be a home for two retired, musically inclined physicians from San Antonio. It was not only their home but utilized as a small concert venue to entertain their friends as they indulged their passion for music. I begin to daydream, thinking how glorious it must be to create such stunning surroundings and to be able to call this gracious haven home.

When I finally emerge from the interior of the winery, we gather all of our belongings, pack them away and head to winery number three for dessert—Becker Vineyards.

Signor Vineyards – The Details

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Located just off of Highway 290 at 362 Livesay Lane, Fredericksburg, TX 78624

Open to the public without an appointment: Thursdays through Sundays from 11am until 6pm; Mondays from 12pm until 5pm.

For parties of six or more call or email for reservations. (830) 304 – 7446, wine@signorvineyards.com

James Beard’s View on Picnics

James Beard, the father of American Cooking, is my hero. I discovered him when I was so young it is beyond remembering. I belonged to a cookbook club, and his cookbook on entertaining was one of the first I ever owned. His thoughts about an elegant picnic have stayed with me forever.

“Rich, Elegant Picnic for 10: Magnificence in this degree cannot be constructed casually. Somebody should be sent on ahead in a station wagon (or station wagons) to set the stage properly. Further, you must choose a spot with a spectacular view. You will need folding tables and folding chairs, portable ice boxes, champagne coolers, good cloths and napkins, good silver, china and crystal, and the back of one or two of the station wagons for serving the buffets. Rigorous attention to these niceties will recreate great Edwardian picnic with perfect service and perfect food–and the discreet music from a good FM station in the background.

MENU: French Champagne, Caviar, Toast, Onion, Sour Cream, Chopped Egg, Double Consomme with Chopped Parsley, Chaud-Froid Chicken, Baked Ham in Crust, Asparagus Vinaigrette, Tiny French Rolls, Frozen Raspberry Mousse, Small Cakes, Demitasse. … Do not rush. Relax. Enjoy yourself. Take your time. When the caviar is cleared, small cups of hot, double-strength consomme with chopped parsley and more melba toast will give a pleasant contrast.”

James Beard’s Treasury of Outdoor Cooking, James Beard [Ridge Press:New York]