Get into the holiday spirit and use some of those corks and empty bottles you’ve been saving with these DIY projects. Have fun making crafts and decorate your home or office with holiday cheer!  

1- Wine Cork Snowman Ornaments

These ornaments take only a few supplies (most of which you probably already have) and are easy to make… plus they are about as cute as can be!

Full tutorial @ growingupgabel.com

2- Pinecone and Wine Cork Christmas Trees

Making Christmas trees from wine corks and pinecones may sound a little cheesy, but the end result is adorable and perfect for decorating this holiday season!

Full tutorial @ babble.com

3- Santa’s Wine Glasses

Hand-painted glasses make a great decoration or gift! These are simple to make and full of holiday spirit (and hopefully they’ll be full of Missouri wine as well).

Full tutorial @mandysmoney.worpress.com

4- Stemware Snow Globes

If you have extra wine glasses lying around or love things in miniature, this craft is for you! Simple, inexpensive and fun, making these snow globes could be a great way to relax and enjoy some holiday cheer.

Full tutorial @ cfabbridesigns.com

5- The Grinch Wine Bottles

Do you play “How the Grinch Stole Christmas” on repeat this time of year? If so, this DIY project is the perfect way to celebrate! Empty wine bottles, paint and a santa hat and you’re on your way to some adorable holiday decorations.

Full tutorial @ leapoffaithcrafting.com

6- Wine Cork Wreaths

If you have been collecting corks from your favorite Missouri wines for some time and have a pretty hefty stash, then why not make a wine cork wreath?

Full tutorial @ deavita.net

Cheers to a wonderful holiday season full of good times and great wines!

Holidays often bring the opportunity to toast those you cherish most. Glasses are raised to recognize special occasions, achievements and give thanks for health and happiness. So let’s raise our glasses to toast as we celebrate the holiday season... But first let’s look at how the tradition of making toasts began. How has it evolved over the centuries? What is customary in other countries?

Let’s start with the name; to “toast” originated from a tradition of adding bits of toasted bread to the wine to improve the taste. While the exact origin of the action may never be known, records show it was a custom across many cultures throughout history. Legend has it the Roman Senate required citizens to toast to the health of Emperor Augustus at each and every meal. While the Greeks may have poured from the same pitcher and had all raise their glasses together as a sign that the beverage was not poisoned. Kings throughout Europe also made toasting a requirement at their courts.

In many nations it was customary to finish one’s glass for each toast offered throughout the meal and there was never just one toast. In addition, women were often forbidden from participating. We’re sure glad that tradition has gone by the wayside. However, in 1791, The Royal Toastmaster book was published outlining acceptable toasts and setting a new tone for the tradition. In later years some newspapers even kept an official Toast Editor on staff and held regular toast competitions.

As the custom of offering a toast spread around the world many created their own formalities. Here are a few tips for the world traveler:

• For Brazilian celebrations toast to your health with saude!
• In China its custom to clink your glass lower than the host as a sign of respect while saying gan bei or bottoms up!
• Costa Ricans often raise their glass to pure life with pura vida!
• When in Germany and toasting with wine, join in by saying zum whol but be sure you make eye contact as you clink everyone’s glasses.
• Italians can choose between salute, cin cin or use the phrase cent’ anni which roughly translates to “may you live one hundred years”.  
• For proposing a toast in Japan use kanpai (dry the glass) after pouring a glass for everyone in attendance but do not pour your own.
• Spanish cultures often toast to good health using salud!
• Frequent toasts are common in Ukraine and everyone at the table is expected to propose at least one during dinner – Bud-mo!

No matter which tradition you favor, we hope you have the opportunity to toast friends and family this holiday season with a glass of Missouri wine! Cheers!

Gift baskets are festive and can look really impressive if they’re done well. Give everyone gift envy by building the best gift baskets using these six tips.

1.You have to start somewhere.

Gathering items for gift baskets can quickly get out of hand if you don’t have a solid idea of what you want the end product to be. Pick a foundation item or theme and that will help you identify the rest of what you need. So, if you know you want to gift a bottle of Missouri Norton, start there and build up around that with dark chocolate that pairs well with the varietal or make a red wine hot chocolate basket with mugs, chocolate mix and all the fixins.

2.Know your audience.

The more personal you can make a gift, the better. If you know the person receiving this gift loves the beach and tropical vacations, theme it towards that preference. A bottle of Missouri Vignoles, dried tropical fruit, a beach themed wine glass or tumbler, and a thematic movie. Maybe even present it in a sand bucket.

3.Think outside the box. (Literally)

There are so many different types of containers you can use as the base of your gift basket. The traditional basket works well, but some other options include beverage tubs, mixing bowls, Champagne buckets, plastic totes and much more. The most important things to look for in a container are size and sturdiness. It needs to be big enough to hold all your items, but not so big that it looks empty unless you go crazy on the fillings. It also needs to be sturdy to avoid any potential accidents or breakage.

4.Fill it up.

The last thing you want is for a gift basket to look empty and sad. If your container is fairly deep, use foam, crumpled paper or a towel as a riser so your items don’t sink to the bottom. Be sure to cover the

 items you use as a riser with shredded paper or the like. You don’t have to break the bank filling up your basket. After you’ve selected those key items, maybe the bottle of Missouri wine and a pair of glasses, you can fill in with less expensive supporting items.

5.Size Matters

Just as not all the items need to be pricey, they also can’t be all the same size. You’ll need a variation in sizes to fill the container and create texture and balance in the finished gift basket. It’s also great to add in small, handmade pieces like a cork craft, bottle stopper or a set of wine glass charms.

6.Keep it contained.

You can arrange the most appealing and eye-catching gift basket, but if everything shifts as soon as it’s picked up, it will all be for naught. Cellophane wrapped around and gathered at the top is a classic way to secure a gift basket. Other options are the shrink-wrap bags you can get online or craft stores. Additionally, a large and well placed ribbon can sometimes do the trick. Also, you can consi

der getting a “basket” that doesn’t require extra containment… a clear beverage dispenser is one example.

However you decide to build your best gift basket, we hope you include a delicious, award-winning bottle of Missouri wine. After all, who doesn’t love wine?! 

This decadent cheesecake incorporates a mouthwatering mulled wine sauce to create the perfect holiday dessert. It is delicious and festive! Whether you make this recipe for a carry-in at the office or your family’s holiday feast, it is sure to be a huge hit. Cheesecake and wine… it’s a win, win!  

Mulled Wine Cheesecake Recipe

Time: Active- 2 hours, Chill 6 hours or overnight  |  Yield: 10-12 servings

Ingredients:

For the crust-

1 cup- Crushed chocolate cookies (Chocolate graham crackers work well)

2 tbsp- Cocoa powder

1 tbsp- Brown sugar

1 tbsp- Sugar

3 tbsp- Melted butter

For the sauce-

1 cup- Missouri Red Wine (We used Chambourcin. If you use a sweeter wine, adjust the sugar added according to taste.)

½ cup- Cranberries (frozen are fine)

½ cup- Brown sugar

4-5 strips- Orange peel (the peel from approximately ½ of a medium orange)

1 tsp- Allspice

¼ tsp- Ground ginger

For the filling-

(4) 8oz packages- Cream cheese

1 cup- Sugar

4- Eggs

3 tbsp- All Purpose flour

1 cup- Heavy cream

2 tsp- Vanilla extract

Directions:

Preheat oven to 325 degrees Fahrenheit. Prepare a 9-inch springform pan by wrapping the bottom and sides in a double layer of foil.

To make the crust, pulse chocolate cookies in a food processor until crushed thoroughly. Add cocoa powder, sugars and melted butter and pulse a few times until incorporated. (If not using a food processor, crush cookies by placing in a plastic bag and pressing with a rolling pin until they are all crushed. In a medium bowl, add cookie crumbs, cocoa powder and sugars. Stir in the melted butter until combined.) Press the mixture into the bottom of the 9-inch springform pan. Bake for 10 minutes. Remove from the oven and cool on a baking rack while you make the sauce and filling.

To make the sauce, add wine, cranberries, sugars, orange peel and spices to a small saucepan over medium-high heat. Bring to a boil then reduce heat and cook for an additional 5-7 minutes until reduced by approximately half. Remove from heat and set aside. When cool, remove orange peel and blend or process until smooth.

To make the cheesecake filling, cream together the sugar and cream cheese with a mixer until smooth. Add eggs one at a time until just combined; try not to overmix. Add remaining ingredients slowly until all is combined.

Pour the filling on top of the crust. Drop the sauce by the teaspoon on top. Using a skewer or toothpick, swirl the sauce into the filling. Keep remaining sauce to serve with the finished cheesecake.

Place the cheesecake in a shallow roasting dish and put it in the oven on the center rack. Carefully pour or ladle boiling water (Pro-tip: Using a kettle is an easy way to do this!) until water comes halfway up the sides of the pan. Bake at 325 degrees for 70-75 minutes on the center rack in the oven. It’s done when the cake is set around the edges but still slightly wobbly in the center. Carefully remove from the oven. Take the springform pan out of the roasting pan and cool on a baking rack for 10 minutes; run a knife or icing palette around the edges of the pan to loosen the cheesecake’s sides. Allow the cheesecake to cool on the baking rack in the pan for an additional hour. Refrigerate the cheesecake, uncovered, for 6 hours or overnight.

When you are ready to serve, remove cheesecake from springform pan, slice and enjoy! We recommend putting the extra sauce on the plate as a garnish with each piece of cheesecake. It’s delicious!

*This recipe is adapted from a winning recipe from the MO Wines: Just Desserts Cooking Contest at the 2017 Missouri State Fair. 

December 5^th is Repeal Day and the Missouri wine industry has a lot of reasons to celebrate. Prior to Prohibition the Missouri wine industry was thriving. There were hundreds of wineries producing millions of gallons of wine. Wines that were garnering international attention.

With the passing of the 18^th amendment, however, the industry was brought to a sudden and devastating halt. Grapevines were ripped from the ground, barrels of wine spilled in the street, and massive underground cellars converted to grow mushrooms. December 5, 1933 saw the 21^st amendment ratified, repealing the 18^th.

This meant Missouri wine industry could start its slow road to recovery. There are now 130+ wineries in the state, making 1.25 million gallons of wine every year, and once again garnering international awards. Raise a glass of your favorite Missouri wine and join us in celebrating. Cheers to Repeal Day! 

Hosting holiday gatherings is so much fun when you look back on all the memories made, but they can be very stressful while planning. Let us help you take some of the stress out of planning your get-together with these pre-fab menus and pairings. Each menu will ensure that you have something for everyone including gluten-free, vegetarian, dairy free, etc.   

Elegant: If you want to present a more upscale menu, these recipes and pairings are sure to impress.

• Wine Poached Figs with Blue Cheese and Crusty Bread: Pair with Norton
• Porchetta and Polenta: Pair with Chambourcin
• Garlic Herb Roasted Shrimp: Pair with Chardonel
• Cucumber Dill Bites: Pair with Vidal Blanc
• Dark Chocolate Red Wine Chocolate Truffles: Pair with Norton

Casual: If you’re looking to have a relaxed and comfortable get-together, try these appetizers and pairings.

• Hot Corn Dip with Tortilla Chips: Pair with Vignoles
• Pizza Wreath: Pair with Chambourcin
• Veggie Tray with Hummus: Pair with Vidal Blanc
• Hot and Saucy Meatballs: Pair with Concord
• Peanut Butter Balls or Truffles: Pair with Concord

Quick and Easy: The holidays can be a hectic time. If you need to have a spread ready in no time, these recipes and pairings are for you!

• Cheese Cube Wreath: Pair with Chambourcin
• Greek Layer Dip with Pita Chips: Pair with Vidal Blanc (Omit Greek yogurt for dairy-free)
• Ham and Cheese Crescents: Pair with Chambourcin
• Crock Pot Buffalo Chicken Dip: Pair with Vignoles
• Reindeer Bait: Pair with sparkling wine or Vignoles 

Whatever style you want for your soiree, one of these menus will fit the bill and take some of the stress out of hosting this holiday season. Cheers! 

Chambourcin is a French-American hybrid that is most commonly used to make dry reds. It’s often overshadowed by Missouri’s official state grape, Norton, but for many in the Missouri wine industry it is considered a deliciously versatile varietal. It’s fair to say Chambourcin is the best kept red wine secret in Missouri wine country.

One reason to love Chambourcin is its food pairing potential according to Catherine Neville, Vice President of Niche Publishing – Feast & Ladue News.

“This wonderful grape with a beautiful name makes equally beautiful wines. Lighter in body and flavor than Norton, Chambourcin plays well with a wide variety of foods. Cheese is a particularly good pair, as is pork. Try Chambourcin paired with barbecue. The smoky richness of low and slow cooking is an excellent foil to Chambourcin’s backbone and acidity. If you’re looking for a bottle of red wine to pair with your Thanksgiving feast, you can’t go wrong with Chambourcin. Because it is fruity and has a relatively light body, it won’t overwhelm delicate flavors on the table, and enhances ones that are more robust. Chambourcin is gaining in popularity and for good reason. It is offered by a large number of our local wineries, so try vintages from various winemakers and see how the varietal can be made in different styles by different folks. Enjoy!”

It’s an easy to enjoy varietal according to Glenn Bardgett, CS, CSW - Wine Director at Annie Gunn's/Smoke House Market.

“Although Norton is our State grape and gets all the love, Chambourcin offers a familiar style and amazing value. Very reminiscent of the lovely reds of southern France, Chambourcin needs little to no aging, tastes great even with a light chill in warm weather, and pairs wonderfully with chicken or grilled seafood. Chambourcin also loves medium strong cheeses and loves to make burgers happy.”

From a winemaker’s perspective, Chambourcin offers a lot of potential and versatility. James Lowery from KC Wineworks says, “Chambourcin is honestly probably the best grape grown widely in the Midwest. It can make fantastic varietal wines from the lightest rosés but has enough flavor intensity to stand up to barrel aging and of course it excels in blends. I personally think it really shines when it is treated with a very light touch.“

Now you are in-the-know about this delicious red wine too. (So much for secrets.) Time to enjoy some Chambourcin. Cheers!  

It’s that time of year. Thanksgiving is almost here and now is the perfect time to think about what we are thankful for. What are you thankful for? Being grateful is a powerful thing and we want to share some of the many things we have to appreciate.

Growth – The addition of six new wineries and two new wine trails to the Missouri wine family is very exciting and we’re very grateful this wonderful industry keeps growing and evolving.

Passion – With 130+ wineries in the state, it should come as no surprise that there are countless new and creative things coming from these businesses. Whether it’s a beautiful expansion to the winery itself or the release of a delicious new wine, there is always another expression of local winemakers’ passion to discover in Missouri wine country.

Quality – The 2017 Missouri Wine Competition was a truly impressive display of the time and devotion that go into every bottle. With more than 300 entries and so many medals awarded, there is no shortage of high-quality wines just waiting to be sipped and enjoyed across the state.

Support – We continue to see Missouri wine and wineries featured in blogs and articles over and over again. Not to mention the amazing photos and thoughts about Missouri wine shared on social media. We can’t say enough thank you’s for all the support this industry receives from local and visiting consumers.

We have so much to be thankful for and are thrilled to have the opportunity to share our appreciation. What are you thankful for? 

The menu for Thanksgiving dinner looks a little different from house to house, but the basics tend to remain… turkey, stuffing, mashed potatoes, cranberry sauce, etc. So, if everyone’s Thanksgiving dinner tastes a little different, how do you know which wines to pair? We have some tips that may help.

Seasonal Superstars: Chambourcin and Chardonel

These two varietals are incredibly food-friendly and are a good match for most fall favorites. They go great with mushrooms, garlic, butter and other staple flavors of Thanksgiving dishes. If you’re not sure what to get and want to go with one red and one white, these wines won’t let you down.

Delicious Details: Norton and Vignoles

Norton, the official state grape, makes big and bold red wines which can sometimes overpower mild flavors. However, Norton is also known for having the baking-spice flavors that are so prevalent in recipes for Thanksgiving, that it can make a really nice complement to your feast. While Chardonel is a great go-to dry white wine, all the flavors of fruit, sugar and salt (think candied yams) might be better matched with a sweeter, fruit forward wine such as Vignoles.

Don’t Underestimate a Great Rosé

Rosé wines are becoming more and more prevalent around Missouri wine country and they can be a great pairing for the varied dishes you’ll find on the Thanksgiving table. Rosé wines can be sweet, dry, and everything in between which means you can find the perfect one to please the palates in attendance at your festive feast.

Sweet Treats Want Sweet Wines

A Late Harvest dessert wine or sweet white wine are a great addition to your menu as they pair so well with Thanksgiving favorites such as pumpkin and pecan pie. Treat yourself and fellow feasters to a truly delicious pairing to round out your meal.

This Thanksgiving invite Missouri wines to the table with some or all of these delicious pairings.