The story begins........... Beans Creek Winery began as a dream no larger than a grape. Tom made his first wine in 1976 in a pickle crock in his mother's kitchen with childhood friends Joe and Dan Lasater. Tom has spent 30 years perfecting our award winning wine style using grapes and fruit that grow well in Tennessee. In 2003 with the help and support of other winegrowing families our dream became reality. Our member vineyards are located in Coffee, Warren and Williamson counties of middle Tennessee. We purchase grapes from growers in Sumner, Robertson, Sequatchie, Loudon and Sullivan counties of Tennessee. Beans Creek Winery is pleased to offer a wide selection of Tennessee wines.
The spacious tasting room and friendly staff should make you feel right at home during your visit.  As you browse the tasting room, be sure to visit the gift shop to see our selection of Tennessee products.	Come try some wine and stay a while!
The year we placed in each competition is in parentheses next to the name of each wine.    Mid-Atlantic Southeastern Wine Competition   Best in Show Traminette ('11)   Best in Show, Dry White Wine Traminette ('11)   Best in Show, Dessert and Fruit Wine Apropos ('11)   Gold Chardonel 2008 ('11), Chardonel Reserve('11), Traminette('11), Shof's Rose('11), Chambourcin Reserve 2006 ('11), Mountain Red('11), Apropos('11)     Silver Cynthiana 2006 ('11), TN Midnight Sun('11), White Muscadine('11)   Bronze Syrah Reserve('11), Papa's Red('11), Bonnaroo White('11), Niagra('11), Red Muscadine('11), Panny Droppin Peach('11)    Indy International Wine Competition   Best of Class White Muscadine ('10) White Muscadine 2005 ('07) Traminette ('05)    Double Gold Apropos ('11)   Gold White Muscadine ('10), Stone Fort ('09), Chardonel Reserve 2006 ('08), Chambourcin Reserve 2004 ('06), Traminette ('05)   Silver Midnight Sun ('11), Chardonel Reserve ('11), Stone Fort ('10), Cynthiana 2006 ('10), Chardonel 2006 ('09), Carbernet Sauvignon Reserve ('08), Nana's White ('08), Chambourcin Reserve ('05), Traminette ('08), Roseycheeks ('08), Gerwurztraminer 2006('07), Traminette 2006 ('07), Wild Mountain Blackberry ('07), White Muscadine 2005 ('07), Chardonel 2005 ('06), Niagra 2005 ('06)     Bronze Chardonel 2008 ('11; '09), Chambourcin Reserve 2005 ('10), Chardonel Reserve ('10), Syrah Reserve ('10; '09), Stone Fort ('08), Red Muscadine ('08), Nana's White ('07), Chardonel 2006 ('07), Traminette 2006 ('07), Mac White ('07), Roseycheeks ('07), Black Raspberry Rapture ('07), Traminette 2005 ('06), Valley Home Sparkling Strawberry ('05)   Mid-American Wine Competition   Gold Tennessee Chardonel ('11)   Silver Traminette ('11), Tennessee Chardonel Reserve ('11)   Bronze Syrah Reserve ('11), Tennessee Cynthiana 2006 ('11), Tennessee Chambourcin Reserve 2006 ('11), Apropos ('11)    Wines of the South   Concordance Gold Syrah Reserve 2005 ('09)   Gold Apropos('11), TN Chardonel Reserve('11), TN Chardonel 2008 ('11 & '09), TN Strolling Jim('11), Gerwurztraminer 2007 ('09), Syrah Reserve ('08), TN Chardonel Reserve 2006 ('08), Chardonel ('07)    Silver Traminette ('11, '09, '07), Wild Mountain Blackberry ('11, '09, '08), TN Cynthiana('11), Niagra('11, '10), TN Bonnaroo White('11), Shof's Rose('11), Apropos ('10), White Muscadine ('10), TN Chambourcin Reserve 2005 ('10), TN Chardonel 2008 ('10), Riesling ('09), TN Chambourcin Reserve 2005 ('09), Nana's White ('09), Peach Pizzazz ('09), Roseycheeks ('09, '08, '07), TN Stone Fort('09), Nana's White ('08), Red Muscadine ('08), Merlot ('07), Syrah ('07), TN Muscadine ('07), TN Strolling Jim ('07)   Bronze Noiret('11), Chambourcin('11), Pannydroppin Peach('11), Shof's Rose ('10), TN Chardonel Reserve ('10, '09, '07), TN Cynthiana 2006 ('10), Midnight Sun ('10), TN Traminette ('10), Grand Cuvee ('09), Cabernet Sauvignon ('09), Red Muscadine ('09), TN Cynthiana ('09), Vidal Blanc ('09), White Muscadine ('09), TN Chambourcin Reserve ('07), TN Cabernet Franc ('07), TN Stone Fort ('07), Wild Mountain Blackberry ('07)   International Eastern Wine Competition    Double Gold Cabernet Sauvignon Reserve ('07)   Gold White Muscadine ('10)   Bronze Syrah Reserve ('10), Tennessee Chardonel ('10), Chardonel Reserve ('10)   Fingerlakes International Wine Competition    Double Gold   Tennessee Traminette ('08)   Gold Syrah Reserve ('10)    Silver Tennessee Chardonel ('10), Chardonel Reserve ('10), Syrah Reserve ('08)   Bronze TN Chardonel ('08), Wild Mountain Blackberry ('08), Noiret ('08), Merlot ('08), TN Chambourcin Reserve ('08) Florida State Fair 2007 Silver Roseycheeks, Niagara   Bronze Merlot, Cynthiana, Tennessee Stone Fort, Wild Mountain Blackberry,Black Raspberry Rapture, Mountain Red    How does wine age? It is the VERY slow interaction of oxygen and wine that produces the changes noticed in aging wine. It is believed that wine ages more slowly in larger bottles, since there is less oxygen per volume of wine in larger bottles. Rapid oxidation, as with a leaky cork, spoils wine.   Why is a wine glass sloped inward at the top? The lip of a red wine glass is sloped inward to capture the aromas of the wine and deliver them to your nose. What is the ideal temperature for wine? Whites: chilled (45-55 degrees F) for a few hours in the refrigerator. Reds: slightly cooler than room temperature (about 65 degrees); Younger fruity reds benefit from chilling. Sparkling Wine: thoroughly chilled; refrigerate several hours or the night before serving. Dessert Wine: room temperature.     Traminette Baked Apples Granny Smith Apples  (or apple of your preference) Beans Creek Traminette Wine Brown sugar Cinnamon (optional) Wash, core and slice apples (I don't peel mine).  Place in shallow baking dish.  Sprinkle with cinnamon and brown sugar to taste.  Pour wine over the apples (1/2 to 1 inch deep).  Bake at 350 degrees until desired doneness.  Great with pork!!     Chardonel Stuffed Squash Makes 2-4 servings   1 Acorn or Butternut Squash (scrubbed) About ½ bottle of Beans Creek Winery's TN Chardonel (Fruity Dry White Wine) Water Olive Oil 3 Cloves Garlic (finely chopped or minced) 1 medium Red Onion (finely chopped) 1 Chicken Breast (deboned, skinned, and finely chopped) {or substitute with 8-10 oz of sausage, tofu, tempeh, soysage, or veggie crumbles, based on your diet} ½ Cup White Rice 3 big pinches of Marjoram or Oregano +some for garnish (fresh if you have some, but dried is fine too) dash of Salt and Pepper 1 Cup Chicken or Vegetable Stock 1 Tablespoon Mustard Seeds Large Handful of fresh Spinach (more or less if desired) 1/3 Cup Fresh grated Parmesan + extra for topping Pinch Cayenne Pinch Paprika   Preheat oven to 350 F. Cut squash in half (going through the stem) and scoop out the seeds and strings (you may want to steady the squash on a towel, or have someone hold it for you while you cut; cut by plunging the knife deep into the squash or use a mallet to beat the knife into the squash). In a baking dish, set Acorn squash cut side down or Butternut cut side up. Put ¼ inch water in the bottom of the pan and add a glug of wine. Cover dish and put it in the oven for 45 minutes, or until the squash is easily pierced with a knife. In a small pot, bring chicken or vegetable stock to boil. Add rice and a dash of salt, stir, reduce heat to a simmer and cover. Cook 15 minutes, or until all the liquid is absorbed. Let stand 5 minutes, then fluff with a fork. In a deep pan, or medium sized pot, heat 1-2 tablespoons of oil on medium-high heat. Add onions and garlic, cook until soft. Add 1/3 cup Chardonel and cook about 5 minutes. Add chicken breast (or substitute) and cook thoroughly. Add cooked rice, marjoram, salt and pepper, and a few glugs of Chardonel; stir well. Cover, reduce the heat to medium-low, and cook until no liquid remains. In a separate pan, heat 1-2 teaspoons of oil on medium-high heat. Add the mustard seeds and cover. Toast the seeds until they pop. (Do not uncover the pan during this step!) Remove squash from the oven and cool. Leave the oven on. Hollow out the squash until only about 3/8-1/2 of an inch of squash remains in the skin. Add the removed squash to the chicken and rice mixture, as well as the toasted mustard seeds, spinach, parmesan, cayenne, and paprika; mix well. Stuff this mixture into the hollowed out squash halves. Bake the stuffed squash halves for 10-15 minutes. Remove from the oven and top with extra parmesan and marjoram. Golden Muscat Sweet Potatoes Makes 4-8 servings 3 ½ – 4 pounds Sweet Potatoes Butter Salt Paprika ½ – ¾ cup Maple Syrup ½ cup Beans Creek Winery's Golden Muscat (Spicy, Semi-Sweet White Wine)  Preheat oven to 350 F. Scrub, peel, and slice sweet potatoes about ¼” thick. Steam sweet potatoes until tender, about 10-15 minutes. Let cool. Butter a 9x13” baking dish. Layer the potatoes in the dish—on top of each layer spread 1 teaspoon of butter, then sprinkle with salt and paprika, and drizzle with 3-4 tablespoons of maple syrup. You should end up with 3 layers of potatoes. On the top layer, add an extra teaspoon of butter. Pour the wine over all the potatoes. Cover and bake for 45 minutes or until soft. Remove from the oven and mix/mash the remaining liquid into the potatoes.  Becky's Champagne Fruit Salad Beans Creek Winery's Brut Sparking Wine Pineapple Grapes Strawberries Pears Mandarin Oranges (any other fruit you like) Cut all the fruit into bite-sized pieces. Pour Brut Sparkling Wine over all of it and toss well.