Perhaps you’ve seen something called Mead on your local grocery store shelves but you asked yourself, “What is mead?” In short, mead is honey wine. Its tremendous amount of versatility puts it in a category of its own, between beer and wine. Spices, fruits and even vegetables can be added to mead opening the doors for immense creativity.

The alcohol by volume can range from 3-20%, but traditional meads range from 7-14% ABV. In ancient cultures, mead was called “the drink of the gods” for its association with good health and vitality. The reason lies in its star ingredient, honey.

Depending on the ingredients added, mead can taste like anything from fruit wine to a hard cider, and often those ingredients are locally grown. Almost every state has their own meadery now making this fun new beverage accessible.

Head over to Martin Brothers Winery in Hermann, MO for a traditional mead. Martin Brothers Winery uses different varieties of honey, yeast, oaking and all the science that goes into it. Its Wildflower Sweet Mead was awarded Best Traditional Mead in the 2017 World Mead Challenge by the Tasting Institute. Since 2015 Martin Brothers Winery meads have won double gold, gold, silver and bronze awards at the Jefferson Cup Invitational Wine Competition.

Several other Missouri wineries have made their mark offering a variety of mead styles and flavors. One winery opened with the sole focus of making mead. The Leaky Roof Meadery in Buffalo offers four unique meads that are slightly carbonated and intended to be enjoyed by the pint.

Pirtle Winery in Weston boasts a plethora of awards for their Mead, Effervescent Mead, Blackberry Mead and Raspberry Mead.

7Cs Winery in Walnut Grove offers many different kinds of mead ranging from the traditional Clover to After Burn featuring a surprising kick from jalapeño peppers. They also offer seasonal favorites such as pumpkin. 7Cs hosts a Mead Fest and Renaissance Fair every fall to celebrate the beverage and the era that made it famous.

Windy Wine Company in Osborn produces several styles of mead: 2017 Maiden’s Spell, 2017 Wizard’s Fyre Mead and 2017 Dragon’s Breath Mead.

We hope we have intrigued you to try this diverse beverage that is rising in popularity.  

*This is not an all-inclusive list.  

How do you improve on the classic Moscow Mule cocktail? By adding Missouri wine, of course. This easy-to-make cocktail dates back to the 1940s and is credited with establishing vodka’s popularity in the United States. The next time you are interested in trying a twist on an old classic, break out the copper mugs and add a delicious dry Missouri wine. We feature a Chardonel in this 3-minute recipe.

Ingredients
• 4 oz Ginger Beer
• 3 oz Chardonel
• 1 oz Vodka
• Ice
• Juice from a freshly cut lime
• Slices of lime (optional)
• Mint leaves (optional)

Directions
Fill a copper mug or glass with ice. Pour in the vodka, wine and ginger beer. Squeeze in juice from a freshly cut lime. Lightly stir. If desired, garnish with a slice of lime and add mint leaves to your cocktail.

Cheers!
 

Winemaking is a year-round process. While vineyards are being pruned in preparation for the upcoming season, your favorite wines are being perfected inside Missouri’s wineries. Scott Pirtle, owner of Pirtle Winery, and Andrew Meggitt, VP of Production at St. James Winery, give an inside glimpse at what keeps their crews busy during the wintertime months.

Pirtle Winery https://www.youtube.com/watch?v=X42ZZRsnhzs&feature St. James Winery https://www.youtube.com/watch?v=4Vgj-UAEgEQ&feature

Many enjoy Port as a dessert wine, why not use it IN your dessert? Here’s a great recipe that combines delicious Missouri Port-style wine and chocolate. The best part? It only takes 20 minutes. 

Ingredients:

1/4 cup honey
1 cup semisweet chocolate chips 
2 1/2 cups finely crushed vanilla wafer cookies (approximately 55 cookies)
2 cups ground walnuts
1/3 cup Missouri Port-style 
About 1/2 cup coarse sugar crystals (optional)

Instructions:

Heat honey and chocolate chips in medium-sized saucepan over low heat, stirring constantly until chocolate is melted.

Remove from heat.

Stir in crushed cookies, walnuts and Port. 

Shape into 1-inch balls.

Roll in sugar crystals (optional).

Store in tightly covered container at room temperature.

Let stand several days to blend flavors.

Enjoy!

*Flavor improves with age up to 4 weeks.

Sometimes it takes a while for a dream to become reality. For Bob Nolan, owner of Noboleis Vineyards, it took more than 30 years.

The story begins in the 1970s when Bob and his family spent a year in California. The region and its wines left a lasting impression. Years later, a visit to his son in Oregon renewed Bob’s interest in grape growing and wine production. “We fell in love with the Willamette Valley south of Portland,” recalls Bob, who, along with his wife Lou Ann, soon began searching for suitable land to start a vineyard. While the majority of their visits took them to the western area of the United States, they eventually found themselves back in their home state. In 2005, they found the perfect location in Augusta, the first federally recognized American Viticultural Area.

Noboleis Vineyards, formed from a combination of three family names, encompasses more than 80 acres of land amid the rolling hills of Augusta. From its early days as a vineyard to a full-scale winery, the property has undergone a few notable transformations, including the expansion of the warehouse and cellar. The extra space provided an additional area for finished wine as well as an event venue in the Augusta community. Guests in search of a stunning backdrop for their special gathering can reserve the Vineyard or Winemaker Lofts, or select the intimate Barrel Cellar which features a view of the winery’s barrels and wine library. From bridal showers to corporate meetings, the winery is the perfect location for groups of all sizes. Throughout the years, the winery has become increasingly popular as a vineyard wedding location. The winery’s secondary building includes a special area designed for brides-to-be and their attendees.  

The winery has become the go-to place for live music performances, beautiful views and delicious wines. Winemakers, Brandon Dixon and Gabriel Miller, produce a variety of wines, including dry, sweet, sparkling and red and white port-style wines. Last year, Dixon and Miller released two wines in their new Small Batch Series. Dixon describes these dessert wines, a Bourbon Barrel and Rye Whiskey and Maple Syrup, as “port-style wine that’s been kicked up a notch.” The winery will also release a one-of-a-kind wine to coincide with its 10-year-anniversary in October 2020.

For the Nolans, it’s hard to fathom that ten years have passed since they first opened their doors and welcomed visitors to Noboleis Vineyards. Their family has and continues to be an important factor in keeping Bob’s original dream alive. With daughters, Chris Newbold and Angie Geis by their side, Bob and Lou Ann look forward to another decade of making lasting memories, lifelong friendships and exceptional wines.   

After you’ve enjoyed your favorite Missouri wine, think twice before throwing away the corks. Warm up the hot glue gun and transform your extensive collection into a lasting memory. While there are a plethora of craft ideas online, here’s one way to turn an ordinary serving tray into a centerpiece.

What you will need:
Hot glue gun
Wine corks (We used 84 intact corks, but you can cut your corks in half if you have less on hand.)
Knife (serrated works best)
A tray (We featured a 16.73 x 10.83 x 1.93 in. tray.)
Optional: thin wood pieces to fill in gaps

Step 1:

Before plugging in the glue gun lay out the corks on your tray. Consider placing the corks in a pattern, vertical and horizontal, to give your tray a more visually appealing look. (There are a variety of designs online.) Depending on the depth of your tray and the number of wine corks in your collection, slicing the corks in ½ may be an option. If you go this route, a serrated knife tends to work better than a smooth one, but please be careful! Corks are not easy to slice through and you could cut yourself.
 
Step 2:

Warm up the glue gun and glue down the corks. Corks may vary in size and width so no matter how you strategically place them on your tray, you may end up with gaps. Consider trimming a few of the corks or wedge thin pieces of wood into the open spaces to keep your tray more compact.

There was a twinkle in Jim Held’s eyes, a light that often accompanied a tale as he reminisced on the past. Jim had a hearty laugh and many stories to share, from his early days as a pig farmer to the vital role that he and his wife Betty had in the revitalization of the Missouri wine industry. The former owner of Stone Hill Winery passed away on November 8, 2019. While his light may have dimmed, Jim’s presence can still be felt at the winery and in the beloved vineyard surrounding his home. From this vineyard comes a project and wine that was near to Jim’s heart. Here’s the story behind his award-winning Cross J Norton as told by his son, Jon Held, the current owner of Stone Hill Winery.

“About 23 years ago, my dad was diagnosed with advanced prostate cancer. The doctors told him he had two years to live. Being a person who never gives up, he didn’t believe them and sought out alternative medicinal cures along with the traditional medical treatment protocol.”

Jim turned to his faith for strength. 

“Because of his faith “awakening” he decided to name the vineyard surrounding his and mom’s home the Cross J Vineyard,” continued Jon. “The cross being for Christ and the J for himself, Jim. If you look closely at the label, the J is behind the cross to signify his following Christ. With his faith, my dad managed to live 23 years with the cancer the doctor said would kill him in two years. He also managed to fend off leukemia for several years during that time.”

A week after his death, Jim’s Cross J Norton won a double gold at the Jefferson Cup Invitational Wine Competition, one of the many medals bestowed on his wine over the years. It was a wonderful tribute to a man who had spent his life devoted to not only his winery but the continued success of the Missouri wine industry. 

*photos courtesy of Stone Hill Winery

January is Norton month in Missouri and what better way to celebrate the Show-Me State grape than by adding it to a delicious beef recipe?

Time: 22 minutes total   |    Yield: 2 servings

Ingredients:

1 lb sirloin beef tips- chopped
1 tbsp olive oil
2 tbsp butter
1/2 onion - diced
1 tbsp brown sugar
1 tsp black pepper
1/2 tsp kosher salt
1/3 cup Missouri Norton
1/2 cup beef broth

Directions:

Heat olive oil in large skillet. Add beef tips and brown on all sides. Stir often, about 6-8 minutes. Remove from pan and keep warm.

Add one tablespoon of butter to pan over medium heat and sauté the onions until translucent. Add the brown sugar, salt and pepper and stir.

Cook 2 minutes and add the red wine and beef broth. Bring to a boil, lower heat to simmer and reduce by half.

Add remaining tablespoon of butter to the reduced pan sauce and stir over low heat. Add cooked beef tips and stir to coat.

Serve over mashed potatoes, polenta or pasta of choice and enjoy! 

Packed with a thriving creative arts scene, famous barbecue, shopping hotspots, die-hard sports and so much more, it’s no surprise that this vibrant community is a favorite destination spot to so many. There are a few essentials everyone should know, whether you’re a first time visitor or a seasoned resident. The basics include jazz, fountains and barbecue - some of KC’s best traditions.

Read more about this exciting city by checking out this helpful trip planner.

Pruning grapevines is an essential step in the winemaking process. Each snip of the shears impacts the upcoming harvest. Trim too much and the grapevine won’t develop enough shoots and foliage to ripen the grapes. Trim too little and the grapevine will be an overgrown tangle of vines that are difficult to manage and may result in a small yield. Watch this video to learn more about the pruning process.