How is rosé wine made? You may have heard that all rosés are made by mixing white and red wine together, that however is a myth. The majority of rosé wines are made with the skin contact method where red grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, often called maceration. This time period can range from a few hours to a few days. The must (skins and seeds) is then pressed and discarded.

The longer the juice macerates with the skins, the darker the color. The type of grape also affects the color of the resulting rosé wine. Whatever the shade, they are a pleasing pink color which has garnered them a fair amount of popularity all over the world (and definitely here in Missouri).

The unique flavors, aromas and characteristics of rosé wines vary based on the grapes used, but overall, they are light and fruity. Their light, fruity nature makes them a great pairing for many different foods.

The versatility of rosé wines is another reason they are a crowd favorite, especially since sparkling rosé made its debut. Many Missouri wineries offer bubbly rosés.

Whether you’re grabbing a Missouri rosé to enjoy on its own or mixing it into a delicious cocktail, we’re sure you will find one to add to your favorites 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.

 

Missouri wine country is a beautiful place to explore. What makes the journey even more special are the friendships you make along the way. If you've visited Missouri wineries, chances are you may have met the Bowers and Rombachs, two couples with a mission to see every winery in the state.

 

 

Conrad and Linda Bowers

Conrad and Linda Bowers are seasoned travelers. Their explorations have taken them all over the United States, as well as abroad. In 2017, they were at a crossroads – sort of. They had just finished a multi-year travel book detailing their visits to all of the 50 state capitols. While enjoying lunch with their son and his wife, the St. Louis couple decided they would devote the next chapter of their lives to exploring their home state, but where to next? The possibilities were endless. After all, Missouri is called the Show-Me State for a reason. As the couples discussed a few ideas, it didn’t take long for them to realize that the perfect idea was right in their grasp. With a glass of delicious Missouri wine in their hands, they toasted to a new adventure – exploring Missouri wine country.

Conrad and Linda set an ambitious goal of visiting every winery in Missouri, a plan that would take them to all four corners of the state and in-between. “Our intention was to enjoy trips to parts of the state we had not visited, while learning more about the aspects of winemaking and the history of the wine industry in Missouri,” said Conrad. During one of these visits, they learned about the Missouri Winery Visitors Program (MVP) and decided to join. MVP is a program that rewards people for exploring Missouri wineries. While not all of Missouri’s wineries participate in the program, a great majority of them do. During their involvement in MVP, Conrad and Linda have racked up an impressive number of points.

The retired couple’s adventures over the span of three years are chronicled in their book titled “Visiting Missouri Wineries.” While they enjoy sharing their knowledge of Missouri wineries and wines, there is one question that Conrad and Linda have difficulty answering. After exploring every winery in the state, the couple finds it impossible to pinpoint their favorite because each winery is unique and offers a variety of amenities and views. Still, Conrad says there is one thing they enjoy the most during their visits –visiting with many of the owners. “It is interesting to see how various wineries approach the winemaking process.” And, as far as a favorite wine, the couple readily admits that they prefer dry red wines, especially Norton.

Scott and Tonya Rombach

Scott and Tonya Rombach’s enthusiasm for Missouri wines began with an unusual gift. In 2006, a friend gave Scott approximately 40 Chambourcin and Cayuga vines. Not one to back down from a challenge, he planted a vineyard in their backyard. However, the couple knew very little about winemaking. In an effort to immerse themselves in the wine industry and pick up a few pointers, they began planning road trips and visiting wineries.

Over the past 14 years, the Rombach’s journeys have taken them all over the state. Like Conrad and Linda, they became interested in MVP during their travels. Scott and Tonya enjoy discovering new wines while meeting winery owners and winemakers. The couple document these adventures on their Facebook page, Rombach’s Missouri Winery Review.

A skilled craftsman, Scott finds inspiration for his projects at Missouri wineries. Two of his favorite projects, a unique table and American flag, feature wood from wine barrels. Scott’s Facebook page, Basement Projects Woodworking, highlights some of his woodworking projects.

Scott and Tonya are nearly finished with their goal of visiting all of the wineries in the state. They intend to hit the road again this year and check off the ones that still remain on their bucket list, making new friends and collecting memories - and MVP tickets - as they go.  

 

 

 

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.  

March is designated as Women’s History Month. While we remember women who have played a vital role in our state’s winemaking history, we also recognize key female players at Missouri’s wineries. Although these women serve in many different capacities, each works diligently to uphold the quality and reputation of Missouri’s wines.

(Please note: This information has been compiled from a survey and is by no means a complete list of all the women who work in Missouri wineries.)

Cave Hollow West Winery

As the manager at Cave Hollow West Winery, Bailey Majors coordinates events, music and tastings. She enjoys greeting visitors and promoting the winery’s exclusive wine series.

Dale Hollow Winery

Katy Dale (left) is passionate about making quality wine from Missouri grapes. As the co-owner of Dale Hollow Winery, her many responsibilities include finishing the wines - from yeast and oak selection, to blending and release.

Edg-Clif Vineyards and Winery

From left to right: Girard Keesee, Cyndy Keesee, Rachael Fry, Steffie Littlefield, Stephen Littlefield

Three dynamic women keep things running smoothly at Edg-Clif Vineyards and Winery. Cyndy Keesee is the winemaker and co-owner of the winery along with her sister, Steffie Littlefield. Steffie has degrees in agriculture, horticulture and economics and utilizes her experience as the vineyard manager. Rachael Fry oversees their craft brewery. The winery is situated on beautiful farmland in the Missouri Ozark hills, a unique property that has been in the family for three generations.

Fence Stile Vineyards and Winery

Shriti Plimpton is the owner, winemaker and founder of Fence Stile Vineyards and Winery. Fence Stile celebrated its 10th anniversary in 2019. Shriti leads harvest and estate planning, wine production, research development and business operations.

Les Bourgeois Vineyards

Rachel Holman is the owner and CEO of Les Bourgeois Vineyards. Prior to acquiring ownership, Rachel served in many capacities at the winery, including Director of Catering and Marketing. She was named the CEO in 2013 and took over strategic planning, financial management, retail operations, production and human resources in addition to wholesale and marketing. Rachel and her husband, Jacob Holman, the head winemaker at the winery, bought the winery with an outside investor in 2019.

Sarah Cooper has been in the Missouri wine industry for seven years. Before choosing this career she worked in a wine shop. She loved talking to people about wine and learning the attributes of different varietals and regions. Sarah has a bachelor’s of food science degree with an emphasis in enology from the University of Missouri. She also had three years of experience as an intern and lab tech at Les Bourgeois Vineyards before being promoted to her current position as assistant winemaker.

Primitive Olde Crow and Winery

Primitive Olde Crow and Winery has an all-female staff including owner, Lora Anstine. Lora has been a staple in the community for several years. She owns several businesses in Clinton as well as other towns in Missouri. She is a confident, hardworking woman who puts her customers and clients first.

St. James Winery

Kendra Wood serves as the lab manager at St. James Winery. In her current role, she ensures that the wines are at the correct chemical levels and stable before bottling. She also assists the winemakers by preparing bench trials throughout the entire process. Prior to that, Kendra served as the winery's last assistant. She earned a chemical engineering degree from the Missouri University Science and Technology. 

Top Hat Winery

Missy Lentz is the co-owner of Top Hat Winery. She opened the winery with her husband several years ago. While owning and running a winery requires a lot of time and patience, Missy enjoys meeting new people and introducing them to their Missouri wines.   

Tyler Ridge Vineyards Winery

Kathy Dennis and her husband, Mike, own Tyler Ridge Vineyards. Kathy is involved in all aspects of the vineyard and the winery. She and Mike planted their first grapes in 2004.

Vox Vineyards

Sabrina Dinovo is the Assistant Winemaker at Vox Vineyards, a winery that focuses solely on making wine from American Heritage grapes.

West Winery

Kayla Hartung has been with West Wineries since 2010. Kayla began helping with events and working in the tasting room; however, with a background in science, she soon moved into the winemaking process. Kayla also manages the flagship West Winery location in downtown Macon. She is just one of the many women who work at West Winery. 

 

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.   

 

Drink Wine Day - February 18, 2020

In celebration of Drink Wine Day, why not host an impromptu wine tasting?

At-home wine tastings don’t have to be over the top. Choose a theme, gather the wine and select some yummy food items from the kitchen.

Here are some answers to frequently asked questions.

How much wine?
For a tasting, pour 4-5 ounces into each glass. You can get 5-6 glasses of wine from a regular 750mL bottle.

Too chill or not to chill?
Temperature, as with most components of enjoying wine, can be subjective. Enjoy wine how you prefer it. That being said, we recommend the following temperatures for serving wine: 

• Sparkling wines are best served at 45 degrees Fahrenheit 
• White wines and rosés are best served at 55 degrees Fahrenheit 
• Red wines are best served at 65 degrees Fahrenheit

Which wines and how many styles should I serve my guests?
Everyone’s taste is different. Luckily, there is a Missouri wine for every palate! It’s quite difficult to please everyone, but you can get pretty close by covering these four bases: a dry red, dry white, semi-dry white and a sweet red or blush. A couple of options for a good mix are:

• Chambourcin, Chardonel, Vignoles, Concord
• Norton, Vidal Blanc, Traminette, Catawba

Click here to see the 2019 Missouri Wine Competition winners.

What else might I need?
Don’t forget a corkscrew, dump bucket and water pitcher.

In what order should I serve the wine?
For the same reason you have salad and steak before cheesecake, dry wines should be tasted before sweet so that the sugar of a sweet wine does not impinge on the taste of a dry wine. Also remember, white wines before red.

Is there a right way to taste wine?
Discover the 5S method to wine tasting.

What kind of food should I prepare for the tasting?
Take a look at our food and wine pairing guide to see what combinations appeal to you and your guests.

Need more inspiration? Check out some of our other infographics.

We hope we’ve inspired you to celebrate this day with a tasting. Be sure to keep those corks so that you can always remember Drink Wine Day 2020!

We also invite you to snap a selfie with our Snapchat filter. Keep an eye out for it on Tuesday, February 18.