St. Patrick’s Day makes us think about luck, and how we’re all pretty lucky to be experiencing this exciting time in Missouri wine country. The industry has a $1.76 billion dollar impact on the state. That’s a big deal! The 125+ wineries in the state are making more and more delicious wines and winning impressive awards for them. Celebrate St. Patrick’s Day and local wine with this delicious sangria. Sláinte! (Cheers!) 

St. Patrick’s Day Sangria Recipe
Active Prep: 10 min, Passive Prep: 2 hours
Serves 4-6 

Ingredients: 

• 1 bottle (750ml) Missouri Vidal Blanc (crisp, dry white wine) 
• 4 oz Midori Liqueur 
• 1 oz Lime Juice
• 1 cup Honeydew Melon, diced into 1 inch cubes
• 2 Kiwi Fruits, sliced
• 1 Lime, sliced
• 1 Granny Smith Apple, diced into 1 inch cubes
• 12 oz Club Soda 

Directions: 

• Slice, chop fruit and combine in a large pitcher. 
• Add Vidal Blanc wine, Midori, and lime juice, and stir well. 
• Let sit in the refrigerator for at least 2 hours or overnight to let the flavors combine. 
• Add club soda just before serving.

There’s an age old saying that you shouldn’t judge a book by its cover, but that doesn’t exactly apply to wine. We’ll let you in on a little secret. Even before you smell or taste it, there’s a lot you can learn by just looking at a wine. The color you see in wine comes primarily from contact with the grape skin; the juice itself is clear. Components that affect a wine’s color: grape varietal, oak vs. stainless steel, and age.

If you skinned a grape and then juiced it, the liquid would be almost clear. Prolonged contact with the grape skin imparts color. The longer the contact, the more color. White wine doesn’t usually get much (if any) contact with the grape skins, but there is still variation in the shade of yellow/gold of white wines based on which grapes they come from. Rosé wines get their lighter, pink hues from limited contact with the grape skins, sometimes as little as a few hours.

The longer the contact and the darker the grape itself, the deeper and darker the resulting wine’s color will be. For example, Concord wines are usually much lighter in color than Norton, even though they are both made from red grapes.

The vessel a wine is made/aged in also affects the color, particularly when it comes to white wine. Aging a white wine in oak makes it a darker, deeper yellow hue. While white wines made in stainless steel can be light, almost clear. Red wines aged in oak also get darker and deeper when they’ve spent more time in oak barrels.

As wine ages, its color changes. White wines become darker, more golden. Red wines lose some of their brilliance, turning more of a brick, brown color.

Next time you’re tasting wine, remember you can learn a lot from just looking at it. Here’s a little tip … hold your glass up to a white background (wall or paper) for even better contrast. Happy tasting!

A wine reduction sauce is a great staple to have in your cooking toolbox. It’s a simple, quick way to add flavor and complexity to a variety of dishes. We recommend a local Chambourcin, but you can use any of your favorite dry red Missouri wines. This sauce is delicious on top of meat entrees such as steak, pork, or duck. It can also dress up roasted vegetables like potatoes, mushrooms, carrots, turnips, etc. Try out this easy recipe with dinner tonight! 

Wine Reduction Sauce Recipe
Prep Time- 5 minutes        |    Cook Time- 20 minutes

Ingredients: 

• 1 ½  cup red wine (we recommend Chambourcin) 
• ½  cup balsamic vinegar
• 2 shallot, diced
• 2 tbsp butter
• 2 tbsp flour
• 2 fresh rosemary sprigs, leaved trimmed from stem and finely diced 
• Salt and pepper to taste

Directions: 

• Sauté shallots in butter over medium-low heat until the shallots are soft, approximately 2-3 minutes. Add flour, stirring constantly until fully coated. 
• Stir in red wine, vinegar and rosemary.
• Bring to a simmer and reduce by half, about 10-15 minutes.
• Add salt and pepper to taste. 
• Serve immediately*.

* Like most sauces, this is not a recipe that re-heats well. Don’t worry, it’s so good you won’t have to worry about leftovers!

There are more than 130 wineries in Missouri and they are all a little different. That’s the beauty, right? Visiting a winery can be a truly fantastic experience, and one of the best parts is the wine tasting. However, if you’re new to wine or just new to wineries, saddling up to a winery tasting bar can be intimidating. It doesn’t have to be though. Here are some tips and suggestions on how to get the most out of your Show Me wine experience.

Plan Ahead. 
If at all possible, plan your visit to Missouri wine country ahead of time. Spontaneity is great, but you run the risk of driving out to a winery only to find that it’s closed for a special event or not opening for another 2 hours. 

• Call ahead for hours and tour schedules. Not all wineries offer tours, but if they do they’re often on a schedule. Tours are a great way to learn more about wine and history if that’s what you’re into. 
• Give advanced notice for large groups. Some wineries require advance notice, others don’t, but all of them will appreciate the heads up. 
• Ask questions. Calling ahead gives you the opportunity to ask questions like whether or not the winery is family or pet friendly and if you can bring in food. (Picnic time!) Some wineries charge for tastings and tours, some don’t. Feel free to ask. The more you know… as they say.
• Dress appropriately. While most wineries offer outdoor (and some indoor) seating with unbelievable views, the tastings are usually done standing. Wear comfortable shoes. If you’re touring a cellar, they can be a little on the cool side; consider bringing a sweater if you get cold easily. 
• Skip the smelly goods. Avoid wearing overly fragrant perfume or cologne as it can affect your ability to smell all the wonderful aromas in the wine. 

Taste like a pro!

• Have fun! The most important thing to remember about wine tastings is that they are supposed to be fun. There’s no pressure to like all the wines or be able to taste all the flavor notes listed on the bottle. It’s all about your experience.
• The 5 S’s of Wine Tasting: See; Swirl; Smell; Sip; and Savor. This method will help you get the most out of your tasting. More details on the 5 S’s here. 
• The best wine is the wine you like. You do not have to like everything you taste. Everyone’s palate is different and that’s totally fine. However, whether or not you like a wine doesn’t determine if it is a good or bad wine. Keep in mind winemaking is not an easy, simple or quick process and the person behind the tasting bar is likely quite proud of their work. You don’t have to like the wine(s), but avoid being insulting. 
• Write down what you like. As you go through the tasting, make note of your favorite wines. Or if you’re attached to your phone like many of us, snap a quick pic of the bottle/label. This will help you decide which delicious, award-winning wines to take home with you. 
• Get rewarded for your visits as an MVP. Sign up for the Missouri Wine MVP rewards program. It's free to participate and you get points for every winery you visit. Then those points can be redeemed for fun rewards. 

Savor the experience. 

Don’t try to squeeze too many winery tastings into a single day. There are 130+ wineries in the Show Me State and many are within close proximity of each other. It can be tempting to plan a whirlwind winery tour, but it's often better to take your time. 

You’re all set for winery tastings. See you in Missouri wine country! 

Mead, the world is oldest known fermented beverage, is gaining popularity with Missouri wineries and consumers. Mead, nicknamed honey wine, is made from fermenting honey and water (and yeast, usually). More and more local wineries are making a vast variety of meads and Missourians are loving them. Have you tried Missouri mead, yet? 

Mead can be made in many different styles and sweetness levels. There are sweet meads, dry meads, and everything in between. They can be carbonated, still or sparkling, and they can range in alcohol level as well. 

Different styles of mead:

• Melomel- Mead made with fruit additions 
• Cyser- Mead made with apple cider
• Pyment- Mead made with grapes (sort of a wine/mead hybrid) 
• Morat- Mead made with mulberries
• Metheglin- Mead made with spices such as clover and cinnamon 

Several locally crafted meads have brought home prestigious awards at wine and mead competitions. Introduce yourself to Missouri Mead at one of these wineries: 

• Leaky Roof Meadery in Buffalo exclusively makes mead and does so in a light, carbonated style. 
• Martin Brothers Winery in Hermann also exclusively makes mead, and their tastings are as educational as they are delicious. 
• 7C is Winery in Walnut Grove makes many different varieties of mead and hosts an annual Meadfest event. 
• Pirtle Winery in Weston has been making mead for years and their honey wines can even be seen featured at the area Renaissance Festival. 
• Windy Wine Company in Osborn makes a rotating selection of some of the most unique styles of mead youíll find. 
• OOVVDA Winery in Springfield embraces their Viking heritage in many ways, one of which is making mead.
• Adam Puchta Winery offers mead along with their impressive lineup of award-winning wines. 

Itís time to introduce yourself to the new and exciting incarnations of the worldís oldest beverage being made right here in the "Show Me" State! 

Chili is a warming comfort food that’s hard to beat. My favorite thing about chili is how many different kinds there are. It can be customized in countless ways to fit any palate preference. I’ve gathered some great recipes and paired them with delicious, local wines. If you were wondering what to make for dinner this week, now you know! 

30 Minute Beef Chili  is a great match with Norton for an easy, quick weeknight dinner. 

Cherry Chipotle Chili has a delicious smokiness from the chipotle peppers and a tart, mild sweetness from the cherries. It’s perfectly complemented by a glass of Chambourcin. 

Pork Green Chili features tomatillos, pablano chiles and pork shoulder. It may not be the most traditional chili, but paired with a glass of Vignoles, it will not disappoint. 

Lamb Chili with Lentils is as hearty and warming as it gets! Pair this delicious chili with a glass of Missouri Norton. 

White Bean Chicken Chili is great for a lighter option, and goes well with Chardonel. 

Vegetarian Chili with Winter vegetables is healthy and tasty. Pair it with a glass of Missouri Chambourcin and it’ll be so good you’ll forget there’s no meat! 

Grab a bowl and a glass and warm up with Missouri wine and chili. Yum!

Your favorite takeout foods have a perfect pair in Missouri wine. Who says you have to cook to have a great meal at home? Use this guide to pick out a bottle of local, award winning wines next time you order takeout!

True/False Film Fest is known for screening eye-opening documentary films, fostering a sense of community all its own, and being an unforgettable experience. Missouri Wines is thrilled to be the official wine sponsor again this year. What could make an awesome festival like this better? Local, award-winning wine!

Throughout the festival, which is being held March 3rd through the 6th in Columbia, there are unique events and celebrations where festival goers can enjoy a winning line up of delicious Missouri wines.

Find Missouri wines at these events throughout the fest, and sip on some local flavor: 

• The Jubilee at the Missouri Theatre on Thursday, March 3rd at 5:30pm 
• Reality Bites at the Missouri Theatre on Friday, March 4th at 5:30pm 
• Filmmaker Fete  at Sager | Braudis Gallery on Saturday, March 5th at 4pm (Ticketed event, open to Super and Silver Circle passholders)
• Closing Night Reception at the Missouri Theatre on Sunday, March 6th at 6pm

Plus, you can find locally crafted vino at many area restaurants and retailers. Does it get better? Yes. Youíll also see Missouri Wines ambassadors throughout the fest, and they may even have some really great Missouri Wines gear to give away to fellow wine-lovers.

True/False Film Fest is a one-of-a-kind event, and weíre excited to share the unique flavors of Missouri with fest-goers. 

See you soon! 

What is dessert wine, exactly? It’s a fairly overarching category of decadently sweet, complex wines that are often enjoyed with or as dessert in small glasses, one indulgent, delicious sip at a time. Missouri wineries make several styles of dessert wines. In this post we’ll break them down: 

First things first, let’s clarify Port vs. “dessert wine” verbiage. Not all port-style wines are called Port for the same reason not all sparkling wines are Champagne. A trade agreement between the US and the European Union states that American wines can no longer use the name Port on new wine labels. However, existing brands are allowed to continue under a grandfather clause. So, many Missouri wineries make wines in the port style that may not be called Port on the label. Usually they say “dessert wine”, but not all dessert wines are Port. Now that we’ve cleared that up…

Port-style dessert wines: There are many different styles within this category, but generally speaking these wines are made from red grapes and fortified with brandy. Missouri Ports and port-style wines are often made with Norton grapes and are delicious and award-winning. Port-style wines pair well with blue cheese, dark chocolate, dried fruits, and nuts. 

Late harvest dessert wines: The name leads you down the right path. These are wines made from grapes that have been allowed to hang on the vine much longer than most. In the extra time these grapes stay on the vines they go through what is called Noble Rot or Botrytis cinerea. While this sounds a little gross, it adds delicious and desirable flavors to the finished wines, which are rich, complex and totally decadent. Late harvest wines are great for sipping as dessert, but are also wonderful paired with crème brulee, panna cotta and spiced nuts. 

Ice wines: Ice wines are most commonly found in colder regions, because the traditional way to make them is from ripe grapes that have frozen on the vines, which requires a relatively early freeze. It’s not what you’d call common, but you will find ice wines at several Show Me State wineries. They are a rare treat, indeed. The next time you come across a Missouri ice wine, treat yourself! 

Dessert wines are often misunderstood, but take the time to get to know them better. They are worth it!

When there’s a chill in the air nothing sounds better than a bowl of steaming, comforting soup. Well, we can think of one thing that sounds better… pairing that soup with a delicious glass of Missouri wine! Use this guide to select the perfect wine to go with your next bowl of soup.