Living in Missouri, we are fortunate to be surrounded by more than 130 fabulous wineries that take pride in their wine.  From grapes to glass, the amount of love and time our wineries and vineyards pour into production is truly astonishing. Throughout the year, as the wineries work together to make their award-winning wines, many of their wines wouldn’t be possible without the wine barrels grapes spend the majority of their aging life in. 

So, what do you know about these barrels?  The wine barrels, where the wine spends years hibernating, are extremely important to the flavors these wines take on. Here are the basics of barrel manufacturing and methods that Missouri manufacturers use. 

First and foremost, there are two production components for barrel manufacturers.

 (Stave pieces pictured)

 (Stave pieces being formed into barrels)

There are stave mills, which are companies that saw white oak logs into staves for barrel production, and then air dry the staves before selling them. They can also produce headings, which are the tops and bottoms of each barrel. In addition to stave mills, barrel manufacturers are called cooperages. Cooperages oftentimes purchase staves from stave mills to make the barrels. However, each manufacturer has a different process. Some cooperages do the entire process themselves, manufacturing their own staves and headings to produce their barrels from start to finish. But, what’s important to note, is that cooperages may each approach barrel manufacturing in a unique way.

Did you know that the world’s largest barrel manufacturer is located in Missouri?

Independent Stave Company (ISC) is the world’s largest barrel manufacturer and is located in Lebanon, Missouri. ISC was founded in 1912 and continues to grow its 100+ year heritage. 

All barrels are made from white oak.

The white oak used to produce barrels is either European oak or American oak. Every single barrel that is made in the world comes from one of those two types of white oak. 

There are two ways to test if a barrel is completely sealed.  

Whether the barrel is being made to age whiskey or wine, the next step after the barrel is formed together with staves and headings is to fest the seal. There are two types of tests that can be performed. One of the ways to test the barrel is to fill the barrel with air and see if there is air seeping out from any areas of the barrel. The same type of process can be performed by filling the barrel with water. Just like the air test, if any water leaks out of the barrel, there was an issue in the creation of the barrel unit and the barrel won’t be used. 

Now that you know all barrels are made from white oak and how the seals are tested, did you know there is a difference between wine and whiskey barrels? 

After the barrels are created and tested for durability, depending on if the barrels are going to be used for wine or whiskey production, the next steps are very different. For our wineries, the barrels are toasted. The inside of the wine barrel is toasted and not burned. The reason for toasting wine barrels is because winemakers want the wine to take on the toasted oak flavor of the barrel. Whiskey barrels are charred. The charring (burning process) singes the inside of the barrel and gives the whiskey its brown color. This is another reason winemaker’s barrels aren’t charred – they don’t want their wine to take on the dark color. 

Not only does Missouri house the largest barrel manufacturer, but ranks 2nd in the US for barrel and stave exports. We are Missouri proud and thankful for all of the barrel manufacturers and the work that they do to ensure that Missouri wineries can produce their best wines.

“The care we take now to manage the plants and their welfare is a long-term investment in the stewardship of our land,” said Andrew Meggitt, winemaker at St. James Winery. Meggitt, along with other winemakers don’t stop working when harvest is over.  For these hardworking folks, the work has just begun. From checking the chemical stability of wine to preparing the vineyard for pruning, here’s a look into continued wine production at a few Missouri wineries. 

Edg-Clif Vineyard Winery & Brewery: Critical Time of Year

At Edg-Clif, as harvest season ends and fermentation is complete, it’s time to monitor and test the basic chemistry and temperature stability of the wines. 

Through strategic scheduling and planning, red wines start aging in barrels. “This becomes a choreographed endeavor that requires careful planning to rack the 2017 vintage reds from the barrel, clean and inspect those barrels, then refill them with the 2018 vintage,” said Cyndy Keesee, winemaker at Edg-Clif Vineyard Winery & Brewery. The catch? This whole process is done in the same day!

Once the new year begins and cold stability is complete, bottling begins. The bottling process typically begins toward the end of February.  

Balducci Vineyards: Transferring to Barrels

As the harvest season flows from October into early November at Balducci Vineyards, many of the wines have fermented dry. However, the norton grape still needs time. Norton requires ongoing attention. It will continue to macerate with the seeds and skins for at least 30 additional days.

At this point, the white wines have been racked for months on the lees and will be bottled in about four to six months. The chambourcin has been transferred to the barrel and will remain there for another 10 months as it progresses through malolactic fermentation¹.

And finally, deep cleaning begins and all the harvest equipment is put away until next year – but the work to make great Missouri wines isn’t over!

St. James Winery: Crafting Wines After Harvest

At St. James Winery, as the vineyard leaves begin to turn and harvest season is drawing to a close, winemakers and grape growers begin to think about the days that remain in the calendar year. 

In the cellar, fermentations are slowing or complete and production staff begin blending the first of the wines. From now until the new year, the creation of the 2018 vintage involves filtration, tasting, fining and making any needed tannin adjustments.   

Meanwhile, preparation begins for next year’s crop in the vineyard. Soil samples are taken and the team analyzes and considers adjustments for early 2019. The graft unions are covered to protect them from the winter temperatures and the trellis is repaired, posts replaced and preparations made for pruning in December. Other pre-pruning practices include moving rocks, replacing dead wood and removing damaged vines. 

Four Horses and a Dog Winery: From Fermentation to Finished Goods

Four Horses and a Dog Winery closes out harvest season as they crush their remaining grapes. 

For their vignoles, everything that was grown this year was harvested by August and has since been placed into fermentation tanks. The chambourcin grapes, harvested mid-October, are being processed and will soon be fermented. The year will close out as they label their 2017 vintages. 

This year Four Horses and a Dog Winery is a little busier than most winters! They’re currently expanding and adding a warehouse to the property for additional fermentation tanks and space for finished wine. Exciting, yet busy times are ahead at the winery!

Crown Valley Winery: White and Red Wine Fermentation

As the year winds down and winter draws near, it’s time to start fermentation at Crown Valley Winery. While harvest concludes, red wines are being pressed and in some cases are moved into the process of malolactic fermentation¹.

The cellar crew is hard at work and busy with their day-to-day operations. The Crown Valley crew works diligently to co-pack the majority of their products. They have canning lines as well as multiple bottling lines to help bring products to market for the beverage industry.  

Chaumette Vineyards & Winery: Cold Stabilization and Cleaning Equipment

Harvest is wrapping up at Chaumette Vineyards & Winery and fermentation is almost complete. The white grapes ripened later than normal this year so they are nearing the end of the fermentation process.  

Other activities that are unfolding at the winery include racking the wine off the yeast, letting the wine settle and consolidating tanks at the warehouse. All of this is done to prepare for the mixing and blending that will soon take place.  

Cold stabilization will occur shortly and even though it doesn’t affect the taste or quality of the wine, this process ensures that crystals won’t form after the wine has been bottled. As the temperatures cool, winter provides a prime environment for stabilization to take place.  

Lastly, in addition to wine production running through each of its stages, there is always equipment, facilities and areas that need to be scrubbed and cleaned. Although it’s hard to believe, the 2019 harvest season will be here before we know it! 

For Missouri wineries, a lot is happening at all times of the year. Whether it’s farm teams working hard in the vineyard, or the cellar teams crafting great wines… all of the hard work comes together to produce the spectacular Missouri wine we all know and appreciate. 

¹Malolactic Fermentation:Process in which in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid

Amid the peaks and the valleys of the Ozark Highlands, winds the Meramec River, one of the longest free-flowing waterways in the United States. You’ll also find a beautiful countryside and a selection of Missouri wineries that form the Meramec River Wine Trail, the perfect destination for those who enjoy the outdoors and delicious Missouri wines.

With eight wineries on the Meramec River Wine trail the most difficult decision may be where to start. Consider beginning your adventures on the road nicknamed Main Street America. Historic Route 66 curves its way through Missouri and will lead you to two wineries on the trail: Belmont Vineyards and St. James Winery. Belmont Vineyards offers views of the rolling Ozark hills and a tasting room filled with European antiques and locally crafted art reminiscent of old world Europe. Enjoy their select wines and food in a casual dining atmosphere. You can also get your kicks on Route 66 at St. James Winery. The historic road runs past the winery’s vineyards. Relax with your favorite wine and order delicious food to pair with it in The Gardens. Try your hand at bocce ball or test your chess skills on a life-sized board at the winery.

Four additional wineries call the St. James community home and invite you to enjoy their delicious wines and warm hospitality. Enjoy wine, food and delicatessen, including artisan breads, pies and cakes at Eagle’s Landing. Sip fine wines on the terrace at Heinrichshaus Vineyards and Winery. Enjoy a variety of Missouri varietals and signature blends at the newly renovated Meramec Vineyards. The winery offers a bistro menu with a savory selection of food items. Three Squirrels Winery is located in a former dairy barn and, in addition to featuring a variety of wines, showcases the talents of local and regional artists in their art gallery.

While you’re exploring St. James, don’t miss out on the opportunity to take a stroll down memory lane and check out the vast collection of vacuum cleaners at, where else, the world’s first Vacuum Cleaner Museum and Factory Outlet.

Your trip is not complete without a visit to Peaceful Bend Vineyard in Steelville and Red Moose Vineyard in Salem. Enjoy a selection of blended wines at Peaceful Bend Vineyards, each wine named after the creeks and rivers that surround the winery. You can also enjoy a delightful dish to compliment your wine selection in their new building. Red Moose Vineyard offers a variety of Missouri varietal and blended wines. Sit under the winery’s canopy and enjoy a beautiful view of their lake.

You might consider timing your trip to coincide with a Meramec River Wine Trail event. The trail hosts several events throughout the year, including Bootlegger’s, Be Mine with Wine, Rosé All Day, Homegrown Harvest and Spooky Cellars. Each of the trail’s signature events includes fantastic food or tasty treats paired perfectly with Missouri wine.

For those who seek adventure, there are plenty of opportunities in the area. Meramec State Park in Sullivan is surrounded by beautiful campgrounds where you can hike, canoe and zip line through the hills. There are more than 40 caves located throughout the park, including Fisher Cave, where you’ll find well-preserved bear claw marks, cave wildlife and a variety of calcite deposits. Take a tour of Meramec Caverns and learn about the ancient limestone “Wine Table” and the underground 7 story mansion. If you enjoy fishing, bring your rod and gear to Maramec Spring Park, home to the fifth largest spring in the state. The Missouri Department of Conservation stocks the fishing stream daily. You can camp onsite nine months out of the year. If camping is not your thing, find a quaint bed-and-breakfast located in the surrounding communities. 

This is only a glimpse of what you will find when you visit the wineries and explore the countryside along the Meramec River Wine Trail. We invite you to do your research and plan ahead of time so you get the most out of your trip. Enjoy the scenery and create your own adventure in Missouri wine country!

It’s not easy to improve upon the classic chocolate cupcake recipe. But here at Missouri Wines, we cracked the code with this mouth-watering wine cupcake! 

Have you ever thought about baking with wine? If you haven’t, you should definitely give it a try! These chocolate cupcakes mixed with our very own Missouri-made Chambourcin make for the most moist, rich, full of flavor, scrumptious treat. We would highly recommend this baked good for any occasion. 

(This recipe calls for coconut flour, but the ingredient can easily be substituted with a 
wheat-based flour.)

Chambourcin Chocolate Cupcakes

Prep Time: 20 minutes | Cook Time: 20 minutes | Serving Size: 12 Cupcakes

Cupcake Ingredients:

6 tbsp - Unsalted butter, room temperature

¾ cup - Dark brown sugar, packed

¼  cup - Granulated sugar

1 Large Egg + yolk, room temperature

¾ cup - Chambourcin wine

1 tsp - Vanilla extract

1 cup + 1 tbsp - Coconut flour ¹

½ cup - Cocoa powder

1/8 tsp - Baking soda

½ tsp - Baking powder

¼ tsp - Salt

¼ tsp - Ground cinnamon

Icing Ingredients:

8 oz. - Cream cheese

¾  cup - Chilled heavy whipping cream

2 tbsp - Granulated sugar

Sprinkles ²

Directions: 

Preheat over to 325 degrees Fahrenheit. Line muffin pan with cupcake liners.

In a large bowl, sift together coconut flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Whisk to combine. Set aside. 

In the bowl of a standard mixer fitted with the paddle attachment, mix together butter and dark brown and granulated sugar for 2 minutes until light and fluffy. Add in the egg + yolk, beating well.  Next, mix in the Chambourcin and vanilla. 

Slowly add in the dry ingredients and mix until it’s all combined and mixed well. 

Use an ice cream scoop and divide the batter into the lined muffin pan. Bake for 20 minutes, then remove from the oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely. 

In the meantime, to make the frosting, whip together cream cheese, heavy whipping cream and granulated sugar until soft peaks form. Put frosting into piping bag (or Ziploc bag and snip the corner) and pipe the frosting onto the cupcakes. Make sure the cupcakes are completely cool before icing.

Be sure to enjoy with a glass of Missouri Chambourcin!

Additional Notes: 

¹These Chambourcin cupcakes were made gluten-free by using coconut versus wheat flour.

²For added beauty, and a seasonal touch, feel free to add your favorite sprinkles.

When it comes to wine, nothing is black or white. Often people base their opinions on their first impressions or a singular experience. There are a lot of misconceptions about wine – have you heard any of the following? 

1. MYTH: A screw cap is a sign of low quality wine. Overtime, screw caps have been associated with large, economy-sized wine production. Many consumers view large industry winemakers as lower-quality, thus creating the myth that all screw cap wines are lower in quality than wines with corks. 

Even though screw caps get a bad rap, they really aren’t a sign of poor quality wine. Screw caps are actually used for many reasons, all which essentially increase the quality of wine. One of the reasons winemakers use screw caps is to keep the bottle sealed and not allow oxygen to get into the wine. Producers also choose screw caps versus corks to reduce the risk of cork failure. 

2. MYTH: Since wines improve with age, they never go bad, even after opening. This is nottrue. Once a bottle of wine is opened, it has a shelf life. The type of wine determines the shelf life. 

To preserve the wine as long as possible, you should always seal and refrigerate wine after opening. 

Red wine typically lasts 5-7 days after being opened and white wine for 3-5 days. After this period, the wine is past its prime. 

3. MYTH: Expensive wine is better. Although expensive wine canbe high quality wine, that is not always the case. A price tag is not a true indication of a wine’s worth. Many factors play into the overall cost of a wine, including labor, barrels, bottles and grape production as well as label design and packaging. 

4. MYTH: Old wines are better. Did you know wine is actually perishable? Most wines are meant to be enjoyed within the first one to fiveyears of their life – their life outside of the barrel!  

The most age-worthy wines are those with solid acidity and structured tannins – like Norton. 

5. MYTH: Red wine is better for you than white. A lot of people claim that red wine is healthier than white. Without getting into the heart health debate, if we are just looking at calories, white wine actually tends to have less calories. Check out our Missouri wine calorie chart for more information: 

References: 
Grapecollective.com 
Missouriwine.org

Hello November! It’s officially the start of the holiday season. As you spend your time thinking about the holidays, the food you’ll serve and the guests you’ll invite… make sure you include your favorite Missouri wine in your gatherings. 

November is also Chambourcin Month, and here at Missouri Wines, we believe celebrations are best with Chambourcin! Chambourcin is a high-quality, medium-bodied, dry red wine with many great attributes. Its characteristics range from a cherry and light oak smell to a moderately fruity taste – you might even note berry flavors. Additionally, this grape accounts for 10% of all grapes grown here in Missouri.

One of our favorite things about Chambourcin is how food friendly it is. There are so many pairing possibilities with this great Missouri wine. If you’re focused on the upcoming Thanksgiving holiday, Chambourcin pairs well with turkey, stuffing, green bean casserole and other fall vegetables. Other foods that are exceptionally tasty with Chambourcin include: pork, red sauce, mushrooms and burgers.

Chambourcin is an award-winning Missouri varietal. Stone Hill Winery’s 2015 Chambourcin won the Governor’s Cup, the highest honor at this year’s Missouri Wine Competition. This medium to full-bodied, dry red, mellow yet gentle, wine just might win you over!

Wine labels are important. Stroll through the wine section at your local grocery store and see for yourself. Which labels grab your attention? Which bottles blend in with the rest? A great design can entice you to make a purchase and may even leave you wanting to know more about the winery. In this new series, discover the inspiration for the eye-catching designs on your favorite Missouri wines.

Wine: 2017 St. Vincent Dry Rosé 

Art: Fleur’s Moment by Arleana Holtzmann, Fenton, Mo

 

 

Wine: 2017 Dry Vignoles
Art: Magnolia by Brie Duey, Bucklin, Mo.

 

 

Wine: 2016 Cabernet Franc

Art: Raven On Red by Christian Mouser, Ballwin, Mo

 

Every year, three new labels are introduced to the lineup, while others are retired once they sell out. Purchase your favorite while it's still available. 

Is there a Missouri wine label that you would like to learn more about? Contact us and we’ll share the winery’s story in a future blog post.