If you are looking for a way to make a Missouri Catawba even better, we have the recipe for you. This cocktail has a beautiful blend of flavors and color that is perfectly suited for a summertime sipper.

Total time: 5 minutes

Serves 1 (multiply recipe in shaker for desired number of servings)

Ingredients

• ¾ oz vodka
• ½ oz lemon juice, freshly squeezed
• ½ oz simple syrup
• 1 fresh blackberry
• 2 basil leaves
• 2 oz Catawba wine
• Garnish – basil leaves and blackberries (optional)
• Ice

Steps

1.Combine vodka, lemon juice and simple syrup into pitcher or shaker.

2.Add blackberry and muddle with muddler or spoon.

3.Add basil leaves and ice. Stir or shake until well-chilled.

4.Add Catawba and stir or shake. Strain over fresh ice in serving glass.

5.Garnish with basil leaves and blackberries as desired.

Give this simple 5-step cocktail recipe a try and let us know what you think on social media @missouriwine or #MissouriWine.

Stone Hill Winery in Hermann, Missouri is celebrating its 175^th anniversary this year. Known as the oldest winery in the state, Stone Hill Winery paved the way for Missouri wines by exhibiting the quality of native and hybrid grape wines to an international audience. In 1873, the winery received the top honor at Vienna’s World Fair with their wine being named the Best Red of All Nations. Much other award and acclaim has been attributed to their wines during this time. Not only were they the second largest winery nationwide, but also elevated Missouri to the second largest wine producing state pre-prohibition.

The Great Wine Blight threatened European wines, creating huge losses of their grape crop for decades in the late 1800s. Stone Hill Winery generously shared vines to aid in combatting the phylloxera louse to create solutions preserving a number of European grape species.

Prohibition was detrimental to Missouri’s wine industry, eliminating all wineries from production in the early 1900s. Stone Hill Winery’s famed cellars were put to good use during this lull of time. White cap mushrooms were grown for the next several decades until Jim and Betty Held purchased the winery in 1965. The Held family helped reinvigorate the Missouri wine and grape industry and still operate the winery today. They mirror pre-prohibition acclaim as they are recognized for their large number of national and international awards.

The “Demisemiseptcentennial” celebration will be held June 11 from 10:30 AM to 5:00 PM at the winery. This Jubilee Celebration features many free activities including:

• Live music from “The Loehnig German Band” & “Silver Creek Bluegrass Band”
• Q & A session with Stone Hill Winery team featuring Jim and Nathan Held
• BBQ, sparkling wine, wine slushies and cake
• Commemorative ceremonies
• Release of a limited-edition Cream Sherry (aged 21 years in the barrel)
• Wine barrel making demonstrations by the Independent Stave Company
• Never-before-seen historical winery artifacts in the museum room
• Cellar and production facility tours

Congratulations to Stone Hill Winery on celebrating this milestone. All are encouraged to attend the free event! Tag us on social media with #missouriwine and @missouriwine

This varietal takes versatility to the next level. Vidal can be used to make delicious dry to off-dry wines, while also delivering specialty offerings like ice wines and sparkling wines. Learn more about what makes this varietal unique and expand your knowledge of the Vidal we know and love.

Jean Louis Vidal created this varietal in the 1930s by crossing a vitis vinifera known as Ungi Blanc with Rayon d’Or. It was originally bred to meet demand for Cognac in colder regions of France but ended up being better suited for ice wines instead, due to the combined sweetness and high acidity. During the 1940s, Vidal Blanc became very popular in Canada due to its hardy nature and its popularity eventually spread across the United States and parts of Sweden.

Vidal Blanc excels in the continental climate found in these regions. This hybrid’s cold-hardiness and resistance to noble rot ensures its success on the vine. It is a mid-ripening grape that can accumulate both smaller sugar levels or larger sugar levels depending how long it is left on the vine. It can be harvested at normal times, allowing vintners to create drier varieties of wine. Its complex, hybrid nature allows it to last longer on the vine until the berries have frozen. This temperature change allows the grapes to harness its sugars, setting up winemakers to produce excellent ice wines. The must is then pressed from the grapes, creating a more concentrated juice featured in these delectable dessert wines.

When harvested at normal times, Vidal continues to produce a flavorful wine, no matter dry or sweet. These bold fruity flavors carry hints of tropical fruit while providing a lasting bright and clean finish. Vidal is commonly produced in Missouri as a dry or off-dry wine, as well as sparkling. Sparkling wines made from Vidal Blanc also showcase the same bright and fruity palate while also being sensory, enhanced through bubbly flavors.

When it comes to pairing, Vidal’s flexibility mirrors its winemaking. Flavors are heightened by pairing Vidal with seafood, such as salmon, shrimp, ceviche and crab. It pairs easily with chicken, white cheeses, and grilled vegetables. Textures found in buttery or creamy pasta dishes are a favorite to complement Vidal’s bright and crisp flavors. Fruits such as melon and citrus are a superb combination with Vidal Blanc.

Explore all the types of Vidal showcased in wines across the state. With 5.9% of acreage attributed to this varietal, there are plenty of wines to explore. Tag us when you try new types of Vidal at Missouri wineries with #missouriwine and @missouriwine on social media.

Even prior to Missouri gaining statehood, agriculturalists across the state utilized diversification as a business tactic for success. Incorporating other forms of production ensures fluid income for small businesses as the economy ebbs and flows. The heritage found in Missouri’s wine industry easily mirrors the state’s beef industry. They also complement flavors with beef being a staple in pairings for Missouri-grown wine varietals. As Beef Month is wrapping up, we wanted to share a few diversified wineries that produce beef, as well as market and sell it on their menus and in their tasting rooms.

White Mule Winery – Owensville, Missouri

Charlie and Karen Schlottach have been raising cattle on their century farm in Owensville, Missouri for many years prior to opening White Mule Winery. Their cow-calf beef operation consists of around 200 head of crossbred cattle with an emphasis on steers that are grass-fed and grain finished. The presence of marbling in their meat is a priority, making their Hereford and Black Angus cattle crossbreds a great fit for the hand selected steers they feed out. They also keep their high-quality selection of replacement females from calves produced each year. Their son Gus assists with the family beef business but also runs Lyon Country Meats. His USDA inspected processing plant serves a variety of customers by offering custom processing, as well as retail and wholesale pork and beef products. Gus, who serves as the winemaker at White Mule Winery, brings this quality meat to the winery menu, making pairings easy for date night or family dinners. Every Friday and Saturday night, locals and visitors enjoy their open fire grilled steak. Saturday night’s menu also includes burgers and beef kabobs. Roast beef is served on Sunday along with their famous pan-fried chicken. Beef steaks and burger are available for sale at the winery as well. The Schlottach’s take pride in their family businesses and believe their winery, beef operation and meat processing market all bring the best out of each other. Sustainability has increased by using manure as fertilizer on hay fields and vineyards. This family farm has been able to sustain for many years from utilizing diversified practices. It is evident that Gus sees the same potential, hoping for the farm and White Mule Winery to sustain for years to come.

Windy Wine Company – Osborn, Missouri

The Keesaman family has been raising registered livestock for more than 50 years on their family’s Century Farm. Ken began their herd of Red Angus cattle in the 1970s. It has expanded into a large cow-calf operation with around 400 head. Windy Wine Company has been a newer addition to the family operation but is certainly just as celebrated as their cattle. While attending college, Kraig approached his father, Ken, about returning to the family farm, but adding a new business into the mix. At the time, Kraig was working at a winery and wanted to bring his skill and craft into creating a winery of his own. Although Kraig grew up around beef cattle, he wanted to explore something different and saw winemaking as the challenge he needed. Ken agreed to adding the winery to the family farm, as long as there was a red wine that featured their breed, hence their Norton named Angus Red. The winery sits on land acquired by Kraig’s great grandfather in 1881. Beef sticks and summer sausage are just a couple offerings guests can purchase to enjoy at the winery. Packaged meat can be purchased to prepare at home as well. Kraig hopes to expand the menu to include burgers and other beef-based dishes for guests to enjoy in the future. KK Farms Meats processes all of their products at USDA inspected facilities and are processed under the same name as their private label. Kraig’s brother Kody and his son Kolton work with Ken full-time on their beef operation. They take pride in their beef genetics and sell registered Red Angus breeding stock to other beef producers nationwide. Ken has often delivered a few bottles of Angus Red while delivering bulls to customers. Kraig enjoys how the winery and beef operation work in sync, providing fluidity between different customers and potential opportunities. Sustainability is used as every chance, as it improves each side of their business. Pairing his beef and Missouri wine varietals is easy to do for Kraig. By adding the winery, he hopes to continue the vitality of his family farm for years to come.

Westphalia Winery – Westphalia, Missouri

Terry and Mary Neuner are well-known for their Wagyu cattle and wine. In addition to owning and operating Westphalia Winery, they also operate Maries River Wagyu. The Neuners were some of the first beef producers to raise the breed in the state. Terry has more than 20 years of experience with Wagyu and still craves new experiences and learning more about how to keep improving as a cattleman. Wagyu beef has high marbling characteristics and is viewed as a premium beef product around the world. The Neuners had the foresight to see what this beef breed would become to consumers. Scott Berhorst helps manage the beef operation and vineyard from day to day. Terry and Scott take cattle to market each week to be processed at a USDA inspected facility and generated into packaged beef offerings such as steaks and burger. This premium product is enjoyed by locals and others who seek the high-quality meat produced by the Neuners. It is offered to purchase in their tasting room and also ordered online.  Terry takes pride in producing things the right way and believes it is evident in the quality his businesses produce. Their award-winning wines pair easily with beef but experience one of the best pairings by enjoying it alongside a cut of Maries River Wagyu beef. Read more about the winery here.

Explore the bountiful options of high-quality beef and wine throughout the state of Missouri. Share your findings with us on social media by tagging #missouriwine and @missouriwine.

Let us help plan your summer adventures! Get inspired to travel with these helpful tips and suggestions. There is something for everyone in Missouri wine country. Check out the links below to explore wine country and even MO. (link tourism)

1.Pack the perfect Picnic

Explore ways to make your picnic in wine country extraordinary. Feast on the views and snacks while sipping your favorite varietal – you can’t go wrong with this on your road trip!

2.Take your best friends (& furry friends)

Here’s a list of pet-friendly wineries! Hit the road with your pals and pups to explore new wineries that you both will love.

3.Stay a while!

Many wineries also offer lodging in their list of amenities. Book your next getaway in wine country for a vacation (or staycation) you will remember for years to come!

4.Sip smart & get home safely

Utilize this list of trolleys and buses to explore MO wine country. Exploring responsibly has its perks – ride around in style!

5.Off-the beaten path trails

If you are outdoorsy, check out this list of trails to hike and wineries near them that you can sit back and relax or continue your day’s adventure.

6.Camp out under the night sky

Enjoy these camping-friendly wineries that encourage you to sleep under the stars in your RV or tent. Explore even more at these wineries by trying new wine varietals or food pairings.

7.Track adventure down

Buy a train ticket on Amtrak’s Missouri River Runner to or through wine country. This fun and easy train ride features lots of wineries to visit along the way. All aboard!

8.Take our word wine for it

We’ve made your next road trip easy. Download our trip planners that have your trip mapped out by popular regions across the state. We hope you enjoy your visit!

Tag us in your road trip travels! Share your hikes, bikes, trains, and trolley adventures by tagging #missouriwine and @missouriwine.

Missouri wine country is the perfect place to explore. Missouri's wineries and vineyards offer it all, whether you're looking for adventure, local agriculture, a fun evening with friends, or a sunny patio just to kick back and relax. To celebrate all the experiences you can have while sipping a glass of the Show Me State's finest wines, we curated a Missouri Wine Scavenger Hunt just in time for National Scavenger Hunt Day.

To participate, capture any of these ten sights you will find in Missouri wine country. Snap a pic and tag #exploreMOwines to be entered in a drawing to win some wine-themed prizes. Each picture counts as one entry, so the more pictures you capture at Missouri wineries, the more chances you have to win. Post your pictures as you travel - deadline for all photos is October 1.

1.Take a picture in a cellar.

2.Snap a photo in a vineyard.

3.Find and photograph a historical landmark related to a winery or the grape industry.

4.Grab a quick shot of a riddling rack.

5.Pose with your favorite winery team member.

6.Take a 'Gram-worthy pic of your favorite meal paired with a Missouri wine.

7.Snap a shot of your favorite Missouri varietal — bottle or grapes.

8.Picture any branded winery glassware featuring your favorite Missouri wine logo — at home or the winery.

9.Snap a selfie with a Rewards Uncorked window cling at a participating winery.

10.Take a shot of you or your friends enjoying a tasting at a Missouri winery.

Additionally, you can enter these pictures in the upcoming Missouri Wine: Through the Glass photo contest. Be sure to look for details about the competition, as winners are invited to the Missouri Governor's Cup presentation at the Governor's Mansion in Jefferson City. There, they can rub elbows with some of the state's most award-winning winemakers and vineyard owners.

But, if two chances to be rewarded in Missouri wine country aren't enough, we recently launched a new loyalty program — Rewards Uncorked. Join this free, mobile-based program to reap the rewards from simply enjoying your time at participating wineries across the state. Users can sign up today and start earning following account set up. Just check in on your phone when you visit participating wineries, so you can rack up points to redeem for Missouri wine rewards. 

So, get out and explore Missouri wine country today, sip as you travel through the Show Me State, and enjoy the many ways you can win big with Missouri wine.