The summer is a popular time for grilling and smoking our foods. Anything that allows you to be outside is good, right? These cooking methods add a ton of flavor to dishes, which we can all agree is the point. However, adding these intense flavors means the same wines we would normally pair may not fit the bill. You know what that means… a whole new world of wine and food pairing opportunities.

Grilling (particularly meats) adds somewhat of a bitter taste while smoking adds a sweet and smoky element. Consider this, a roasted chicken breast would most commonly pair well with a lighter white such as Vidal Blanc or Catawba, whereas the toastiness of a grilled chicken breast would be complimented exceptionally by an oaky Chardonel. The same dish, prepared two different ways opens up the pairing possibilities.

Did you know that in Georgia (the country) there’s an incredibly popular dish called shashlik (which essentially just means smoked meat) that is smoked over grape vines? And they’re not the only ones. Smoking with grape vines has a fairly large following in the world of smoking connoisseurs. A couple things to note: Grape vines should be added sparingly if you’re new to smoking with them. They add a fruity flavor, but too many can add a tart component as well. So, until you’ve found the level of tart that is right for you, take it slow. Other flavors can be obtained by soaking the vines in wine, beer or tea prior to smoking.

If you’re more of a griller than a smoker, don’t forget the sauces play a large part in the overall taste profile you achieve. Often the sauces dominate the dish. Here’s a handy guide for pairing wines and sauces. Grilling often imparts a charred taste that can be mirrored nicely by the bitter edge of tannins found in bold red wines such as Norton.

So, when you’re grilling and smoking this season, play with your wine and food pairings, keeping in mind that the dish itself is but a small part of the equations. (The great thing about this equation… there’s no wrong answer!) If you need a good place to start, check out the new Missouri Wines food pairing guide.

Missouri Wine pairs well with food (no matter how you prefer to cook it)! 

Bread comes in many delectable forms, and January is a month devoted to honoring this staple. The first 31 days of the year have been declared National Bread Month. January also includes National Croissant Day (January 30).  Missouri wines are the perfect accompaniment to fête this classic comfort food.

Yeast is an ingredient in wine and many types of breads. The flavors and aromas of bread dough and biscuits can be detected in some varietals. In addition to similarities in taste, wine and bread have a  history together that dates back at least as far as ancient Greece, where wine-soaked bread was a common breakfast. When Greek men got together to recite poems, they drank wine with either bread or cheese. The ancient Greeks also made a bread called psadista from fine flour, oil and wine as an offering to the earth gods and goddesses.

Bread is appropriate for meals at any time of day, which gives wine-lovers many opportunities to try out pairings. For breakfast or brunch, a fruit-forward, Vignoles is a match for French toast. Pour a sparkling wine while indulging in the flaky layers of a buttery croissant or pair a fruity Catawba with a decadent raspberry white chocolate muffin. A light lunch of salad and caramelized onion and goat cheese bread calls for a crisp Seyval or full-bodied Norton. Beat the winter blues with a hot bowl of soup, a slice of old world cheese bread and a glass of Traminette. A dry white wine such as Chardonel complements the cornmeal, buttermilk and bacon drippings in southern-style cornbread. Serve this traditional side dish with a hearty chili to warm up on an icy evening. If you still have room for dessert, satisfy your sweet tooth with banana-apple bread and a crisp Chardonel.

When wine and bread come together in recipes, the results are delicious. Dry red wine, such as Norton or Chambourcin, is used to make the dough for red wine rosemary bread, and sweet and peppery-hot  wine biscuits. Leftover white wine is put to tasty use in savory olive, bacon and cheese bread that’s ideal for a quick lunch, dinner or appetizer.

With so much bread to devour, January is the ideal month to explore the many delightful ways that these diverse baked goods can be enhanced by your favorite Missouri wines.

Missouri wines pair well with celebrating bread!

Are you a thrill junkie when it comes to food? Always looking for the next deliciously spicy dish to tickle your taste buds? Well we have some exciting info to share with you… sweet cuts heat! That’s why an off-dry or semi-sweet Vignoles wine is the perfect pairing to your favorite dishes that bring the heat. The residual sugar coats your mouth and throat. It’s served chilled and the cold temperature provides the cooling relief your brain is begging for. And lastly, the fruity flavors compliment the sweet and spicy characteristics found in most Thai and Chinese recipes, specifically coconut milk curry dishes.

Hot foods dull your taste buds, and you need a really flavorful wine to stand up to them. Vignoles fits the bill. Try an award-winning Missouri Vignoles wine with one of these delicious dishes for a truly complementary food and wine pairing adventure.

Traditional Chicken Pad Thai

Sweet and Spicy Mango Shrimp

Spicy Korean Pork Spare Ribs

Scallops with Spicy Curry Sauce and Cous Cous

General Tso’s Chicken

Vignoles pairs well with spicy food!

Take an inside look at the exciting world of wine competitions and hear from the expert judges.

Get an inside look at the Missouri Wine Competition by clicking the icon below

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If you’ve visited Missouri wineries, it’s likely you’ve tried a wine made from of Vignoles (veen – yole) grapes. This incredibly versatile varietal is the most commonly grown white grape in the state. It’s used to make wines ranging from refreshingly dry to sinfully sweet Late Harvest dessert wines. It is a favorite among Missouri winemakers and consumers alike for a multitude of reasons.

Its popularity is hallmarked by prestigious glassware company, Riedel Crystal, taking notice. At the end of 2013, Georg Riedel, 10th generation head of Riedel Crystal, led a panel of Missouri winemakers and sommeliers through an extensive workshop to select a varietal specific glass for Missouri Vignoles. This is a great honor and culminated in the selection of an exceptional glass that perfectly highlights the wonderful attributes of this versatile varietal.

Take a look inside this exciting process and find out where you can get your own Riedel Vignoles glass by watching this video.

Vignoles’ popularity comes in part because of how food-friendly it is. A vast range of dishes pair well with the floral nose and fruity flavors characteristic of Vignoles. A spicy Mexican or Asian dish matches perfectly with a semi-sweet or sweet Vignoles. A dry or semi-dry Vignoles is delicious with Swiss cheese or salmon. You know that delicious fruit chutney you make, it’s just begging to be served with Vignoles. And you haven’t lived until you’ve tried a Late Harvest Vignoles wine with a piece of cheesecake.

It’s true that good food deserves great wine, but Vignoles also stands alone for sipping, especially during the hot summer months. Whether you’re relaxing poolside or socializing on the patio, Vignoles is the perfect tag-along.

There’s a Vignoles for everyone. Now that you know a little more about this French-American hybrid grape and why it has made such an impression, invite it to your next summer gathering.

Sangria is delicious and refreshing, but most importantly, its flavor combinations are limitless! The primary components of sangria are: wine, fruit, liquor, juice or mixer (soda, lemonade, etc), and a sweetener of some kind. Use this guide to build the sangria recipe that is perfect for you. Cheers! 

Giving a toast, like any public speaking, can be scary and nerve-wracking. Whether you‘re the best man/maid of honor at a wedding raising a glass to the newlyweds, or at a work function toasting your co-workers on a job well done, here are a few tips that can help you get through it without breaking too much of a sweat.

Firstly and probably most importantly… a toast is not about you. The fundamental purpose of a toast is to say something nice about someone else, to honor and celebrate them. So, avoid focusing too much on you and your relationship with the toastee, and take the opportunity to make your friend, coworker or loved one look good. If you see that telltale look of admiration toward the subject of your toast when you’re finished… success!

Secondly and still very important… keep it short and sweet. This a dual tip. Try not to ramble on. A good way to avoid being long winded is to write down your thoughts ahead of time. A good toast, much like a good story has a beginning, middle, and end. That’s the keep it short part of the tip. Don’t forget to keep it sweet too, meaning stay positive. It’s not the time for criticism, constructive or otherwise. Focus on the good and keep the mood light.

Thirdly, remember that funny and embarrassing aren’t always the same thing. Jokes are great. They can break the ice and loosen any tension in the crowd, however, try not to make any that are directly at the expense of others in the room, especially the guest(s) of honor. Often the issue isn’t that the story or joke isn’t funny, but rather the lack of context for the audience. If you find yourself thinking “you had to be there”, maybe leave that part out.

Lastly, practice may not make perfect, but it sure will help! Write your toast out and rehearse it in front of a mirror or maybe a friend or two. This will help you feel more confident and comfortable when it’s time to raise that glass for real.

Traditionally speaking, sparkling wine is the first choice for a toasting beverage. Missouri wineries are making some delicious, award-winning sparkling wines, but many rules were meant to be broken. So, if you’re not a fan of bubbles, don’t fret. Raise a glass of whatever feels right.

Missouri wines pair well with great toasts!

View the guide here!