The menu for Thanksgiving dinner looks a little different from house to house, but the basics tend to remain… turkey, stuffing, mashed potatoes, cranberry sauce, etc. So, if everyone’s Thanksgiving dinner tastes a little different, how do you know which wines to pair? We have some tips that may help.

Seasonal Superstars: Chambourcin and Chardonel

These two varietals are incredibly food-friendly and are a good match for most fall favorites. They go great with mushrooms, garlic, butter and other staple flavors of Thanksgiving dishes. If you’re not sure what to get and want to go with one red and one white, these wines won’t let you down.

Delicious Details: Norton and Vignoles

Norton, the official state grape, makes big and bold red wines which can sometimes overpower mild flavors. However, Norton is also known for having the baking-spice flavors that are so prevalent in recipes for Thanksgiving, that it can make a really nice complement to your feast. While Chardonel is a great go-to dry white wine, all the flavors of fruit, sugar and salt (think candied yams) might be better matched with a sweeter, fruit forward wine such as Vignoles.

Don’t Underestimate a Great Rosé

Rosé wines are becoming more and more prevalent around Missouri wine country and they can be a great pairing for the varied dishes you’ll find on the Thanksgiving table. Rosé wines can be sweet, dry, and everything in between which means you can find the perfect one to please the palates in attendance at your festive feast.

Sweet Treats Want Sweet Wines

A Late Harvest dessert wine or sweet white wine are a great addition to your menu as they pair so well with Thanksgiving favorites such as pumpkin and pecan pie. Treat yourself and fellow feasters to a truly delicious pairing to round out your meal.

This Thanksgiving invite Missouri wines to the table with some or all of these delicious pairings.

Chambourcin wines are often described as earthy. Well, it doesn’t get much earthier than mushrooms, so it’s no surprise they are great together! This recipe requires very little hands-on time, but does take a while which makes it perfect for a slow-cooker. The mushrooms absorb tons of flavor from the wine and the resulting dish is luscious and decadent. It’s great as a main dish served with a side salad and fresh, crusty bread. Or you can serve it as a side dish with steak, pork chops or even a turkey dinner.

Chambourcin Mushrooms Recipe

Active time: 30 minutes, Passive time: 9 hours

Yields 4-6 servings

Ingredients:

2 lb. – Button mushrooms

2 cups – Missouri Chambourcin (earthy red wine)

1 cup – Boiling water

3-4 cubes – Bouillon (You can use any combination of chicken, beef or vegetarian) 

1/2 cup – Butter, sliced

3 cloves – Garlic, peeled

1 tsp – Worcestershire sauce

1 tsp – Pepper

Salt, to taste

Directions:

Turn your slow-cooker on high. Pour the boiling water over the bouillon cubes in the base of your slow-cooker and stir until dissolved. Add the butter to the broth and stir until melted. Add Chambourcin, Worcestershire, garlic and pepper to the liquid and stir to combine. Add the mushrooms and stir to coat.

Cook for six hours covered on high heat, stirring occasionally if possible. Uncover and continue cooking on high for three additional hours. Add salt to taste, stir and serve.

These mushrooms keep well for about a week in the refrigerator, but are best served warm. Enjoy!

There are a number of factors that impact a vintage of grapes. Everything from the amount of rain, to the number of days above a certain temperature, to the soil health. The list goes on and on. Many of the factors cannot be controlled, but Missouri vintners work tirelessly to do everything they can from specific trellising, to drip irrigation, and much more to ensure the highest quality grapes possible come harvest time. So, how did we do this year? Here are some thoughts on the 2017 harvest from wineries across the state.

St. James Winery in the Ozark Highlands

“The [2017] harvest was one of the best we have had in recent years for quality and quantity (both gallons per ton juicing and the gross weight of the grapes).  While the rain at the first of harvest affected the early varietals, the quality and berry size were judged as good to great.  We think the Vignoles and Seyval are some of the best that we have grown in recent years.  The reds ripened slowly during the cold spells of early September but picked up the heat degree days they needed later in the month with numerous hot days in the upper 80’s and lower 90’s during the day and high 50’s and low 60’s at night.  The temperatures combined with the dry weather resulted in a nice long ripening curve and good to great quality of our reds. The ability to control the amount of water that the vines received was a key for this year’s harvest.  Overall, the fall weather has been drier than normal which allowed a nice ripening period, and hang time for late harvest grapes.  We are producing late harvest wines this year for the first time in several years.   The harvest was finished approximately two weeks earlier than normal this year.” – Peter Hofherr, CEO

Tyler Ridge Vineyard Winery in Springfield

“We saw a fifteen percent decrease in our harvest yields this year. We grow Cayuga White, Chambourcin, Norton, and Vignoles. Harvest was also about two weeks earlier than average this year. We think the cause was a great deal of rain early in the season and then extremely dry conditions later in the season.” – Kathy Dennis, Owner

Stone Hill Winery in Hermann

“2017 overall was a really good year. We had lots of rain very early in Spring but the weather stayed mild and the grapes had plenty of good growing degree days to ripen optimally. We had very little problems with rot in the early ripening varieties and no excessive heat either, so the vine could actually ripen the fruit perfectly. Vignoles comes to mind here.

I look at 2017 as an awesome year for the reds, especially for our Chambourcin. In my 12 years here, this was the best looking and tasting Chambourcin crop. The Norton is also very good. It has loads of structure this year and the chemistry looks great. 

The crop was way bigger than expected. Big berries and clusters and they were healthy. I am very pleased with the cultivar character this year on pretty much all the varieties. It was a really good year for the aromatic varieties.

All and all a very memorable year with regards to grape quality. The wines made themselves this year. We just have to guide them along the way.” – Shaun Turnbull, Winemaker

Augusta and Montelle Wineries in Augusta

“Harvest’s yield this year was slightly higher than normal. Quality in white grapes was very good and excellent for the reds with some reds reaching 14% alcohol. Best quality in reds that I can remember due to moderate temperatures and dry sunny weather. Vintage of the century? We’ll see.” – Tony Kooyumjian, Owner

Les Bourgeois Vineyards in Rocheport

“This year’s harvest went relatively smoothly, but there were lower yields across all the vineyards we own and others we normally source from. This makes things easier on the harvest crew, but harder to meet the tonnage needed for this year’s production. Overall, we processed 520 tons, which is a rather average year for us.

Harvesting grapes from alternative vineyards gave us the opportunity to ferment in smaller, site specific lots. When it comes time to start blending or choosing varietals for specialty wines (such as our Collector’s Series) this will allow us more flexibility to make decisions based on the characteristics imparted on each wine simply because of the location it came from.” – Sarah Cooper-Nelson, Assistant Winemaker

While conditions can vary greatly from one part of the state to the next, many Missouri wineries saw great yields and excellent quality during this year’s harvest. It sounds like the 2017 vintage wines are something to look forward to! 

Missouri’s flagship wine is Norton, a big and bold red wine. So, it’s no surprise that the Show Me state’s second most popular red wine gets a little overshadowed from time to time, but if you haven’t yet discovered Chambourcin, let’s talk about all the reasons to fall in love with this delicious varietal… there are many.

Chambourcin, pronounced sham-bor-san, is a French-American hybrid grape that was developed in the 1950’s. It’s a disease resistant and hardy varietal, making it a good fit for Missouri’s demanding weather conditions. Chambourcin vines are also known for being very productive, producing above average yields per acre. No wonder Missouri winemakers are such fans! There are approximately 180 acres of Chambourcin across the state, accounting for 11 percent of Missouri’s 1700 acres of vineyards.

It’s high yield and hardiness aren’t the ony reasons local winemakers enjoy cultivating Chambourcin. It has lovely earthy and berry notes with nice acidity, spice and low tannins. This red grape is a truly versatile variety, and you’ll find many delicious styles made from it on your vino adventures around Missouri. It’s most often found as a juicy and earthy, dry red wine with soft tannins, making it very approachable. It’s a great gateway or transition red wine, whether you are new to reds or looking to switch with the change of the seasons. Other styles of Chambourcin you’ll discover are semi-dry reds, dry and semi-sweet rosés, and many different blends utilizing it.

Chambourcin not only tastes great, but it also pairs very well with your fall favorites. It’s great with pork loin, burgers, red sauce pasta, mushrooms, brie, camembert and so much more. Invite Chambourcin to you holiday meals this season. It’s a great choice for sipping on at all your favorite fall activities like bonfires, tailgates and cool nights in.

We think Chambourcin is underrated. Take some time to discover this varietal this November and, most likely, you will too!   

There's usually a mountain of Halloween candy before, during and after Halloween. Try pairing all those sweet treats with award-winning Missouri wines. Here are some pairing suggestions to get you started! 

The scariest thing this Halloween would be running out of your favorite Missouri wine, right? Celebrate this fun time of year in a wine themed costume and wear your wine-lover, cork-dork, and oenophile identity proudly! Here are some ideas that take very little time and minimal supplies.

A Bunch of Grapes: You can decide which variety. We’re thinking Norton.

This costume is pretty easy as long as your lungs hold out. Blow up several purple balloons, how many depends on the person wearing the costume. Attach the balloons by the tail with safety pins to a long purple shirt or piece of fabric, being careful not to pop the balloons in the process. Cut out some felt leaves and a stem and attach them to a purple wig or headband, and voila! You’ll look like you’ve been picked fresh from the vine.

A Bottle of MO Wine: Customize the label to pay homage to your favorite wine.

Decked out in red wine colored clothing, make a wine label on a piece of poster board to hang around your neck or attach to your shirt. Make a cork “hat” with the rest of the posterboard and cork scrapbooking paper. Attach ribbon to either side and you’re instantly transformed into a bottle of wine!

A Bottle Opener: It is one of the most useful tools we know of… that’s for sure!

This is the most labor intensive costume, but all it takes is some creativity and a big cardboard box. Draw the pieces of a corkscrew on the cardboard. Cut them out (carefully!) and paint them silver. Attach them with black ribbon over black clothing for a fun and creative costume in a flash.

Missouri Wine’s Biggest Fan: This is by far the simplest and quickest costume to throw together in a jiffy. Fill an oversized wine glass (here are some options on Amazon) with crumpled, wine-colored paper and you’re set. You can also fill the glass with water and food coloring if you’re feeling brave, but remember… the larger the glass, the bigger the slosh.

Cheers to a fun Halloween with MO wine! 

Pasta has been forever changed now that we know we can infuse it with wine for a delicious and easy meal or side dish! Try this simple and quick recipe today and transform your idea of pasta.

Red Wine Pasta

Time: 20-25 minutes | Servings: 4-6

Ingredients

4 cups              Water

1 bottle           Missouri Norton, dry red wine

16 oz               Spaghetti

3 tbsp              Olive oil, divided

1 medium       Shallot, thinly sliced

4 cloves           Garlic, thinly sliced

1 tsp                Red pepper flakes

2 tbsp              Butter, unsalted

1 cup               Parmesan, freshly grated (+ more for garnish)

1/2 cup            Flat leaf Italian parsley, chopped (+ more for garnish)

                        Salt and pepper to taste

Directions

• Prep all of the ingredients for the sauce: Remove the skins and thinly slice the shallot and garlic cloves. Grate the parmesan. Remove the stems and chop the leaves of the parsley.
• Open your bottle of Missouri Norton, setting aside 1/4 cup.
• Combine the water and the rest of the bottle of Norton (approximately 3 cups) in a large pot and bring to a boil.
• Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7-9 minutes.
• Reserve 1/4 cup of the cooking liquid from the pasta, drain the spaghetti and set it aside. Be cautious where you place the drained pasta as red wine can stain things.
• In a large saucepan, heat 2 tbsp olive oil on medium heat. Add the shallots and cook for 3-5 minutes, stirring frequently. Add remaining tbsp of olive oil, the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
• Add the reserved cooking liquid and 1/4 cup of reserved wine to the skillet and bring to a simmer.
• Add the cooked pasta to the saucepan and toss to coat with the sauce.
• Add the butter to the saucepan and stir until it melts into the sauced pasta.
• Add salt and pepper to taste, and the parmesan and parsley. Stir to combine.

Top with more parmesan and parsley and open up another bottle of Norton to enjoy with it. This dish is great as an entrée alongside a nice, green salad, or as a side dish with beef.  Bon appétit!

River bluffs, wooded valleys, and rows upon rows of vineyards. These are the breathtaking views you’ll find in Missouri wine country and there is no more beautiful time to see them than autumn when all the leaves are a bright array of yellows, oranges, and reds.

There are so many wonderful ways to take in the fall foliage in local wine country. You can immerse yourself by riding among the trees on the Katy Trail where you’ll find 18 wineries along the route. Or you can hop on a train and watch the season’s colors zoom past you on your way to wine country. Or simply hop in your car and set out for a day trip or weekend getaway. There are 130+ wineries to choose from when planning your vino adventure.

However you decide to arrive, a Missouri winery is the perfect place to soak in the season. Sit back on a patio or deck with a glass of award-winning wine in hand and take a moment to let the wonder of nature’s transitions wash over you.

See you in Missouri wine country where you’ll find a fall foliage feast for your eyes! 

Hosting a Halloween get-together at your crypt? Make sure you have the perfect refreshment for your favorite ghouls and goblins. The Witch’s Curse Wine Cocktail is a sangria that is easy to make. (The recipe only requires a few ingredients.) Put a spell on your guests with this delightful potion. 

The Witch’s Curse Wine Cocktail Recipe

Prep time: 10 minutes
Chill time: 4 hours

Ingredients
• 1 bottle of Norton, a bold red wine*   
• 2 cups pomegranate juice
• ¼ cup Cointreau or orange liqueur
• 2 cups sparkling water
*You can adjust the sweetness level of the Sangria by choosing a sweet Missouri wine.

Directions:
• In a pitcher, combine the Norton, pomegranate juice and Cointreau or orange liqueur. Stir well.
• Chill the mixture in the fridge for 4 hours, preferably overnight. 
• Add sparkling water to the chilled mixture. Stir well.

You can dress up your wine glass rims with sugar and red food coloring. For an even creepier effect, mix corn syrup and red food coloring and drizzle some on the side of your glasses for a fake blood effect. To tone down the fear factor, add chopped fruit like oranges, lemon or pomegranate arils.

Serve the sangria chilled and watch it become a spine-tingling sensation! 

Fall is here and it’s time to celebrate! This set of three cork pumpkins is a fun and easy craft that will add some fall festivity to your home or office. Everything you need to know to create this adorable décor is below.  

What you’ll need:

43 Missouri wine corks (Natural cork works better than synthetic for this particular project.)

Orange acrylic paint (Painting is optional. If you prefer the natural cork look, that’s fine.)

Paint brush (Putting the paint on a paper plate and dabbing the end of the cork in it will work in a pinch if you don’t have a paint brush handy.)

Glue (Hot glue works well, but if you prefer, you can use another strong adhesive such as E6000.)

Green felt

Scissors

Craft knife or box cutter

Twine or festive fall ribbon

Instructions:

• Paint the corks: Dilute about a quarter size amount of paint with a few drops of water and mix. Paint all but two of your corks. You can paint one or both ends of the corks depending on where you plan to display your pumpkins. If painting both sides you can do both at the same time by holding the middle of cork while painting and laying the painted corks down on their sides to dry.

• Arrange the corks for your pumpkins. Now is also when you’ll want to plug in and prep your hot glue gun if that is your adhesive of choice.
  • Large Pumpkin: (from bottom to top) row of 4, row of 5, row of 6, row of 5, row of 4
    • For a more streamlined looking pumpkin, match the length of the corks in each row.

• • Medium Pumpkin: (from bottom to top) row of 3, row of 4, row of 3,
  • Small Pumpkin: (from bottom to top) row of 2, row of 3, row of 2

• Assemble the body of your pumpkins. Glue the sides of the first row of corks together. Glue the next row of corks to their neighbors, both below and beside. Continue for all painted corks 

• Create and attach the leaves. Print this template and cut out the leaves to use as your guide for cutting out the leaves for each pumpkin. Trace the cutouts on the felt or pin them to the felt with straight pins and cut out your leaves. Glue the leaves onto the top center of the corresponding pumpkins.

• Make and attach the stems. Carefully cut off a third of one of the corks you left unpainted. Glue the longer piece on top of the leaves on the large pumpkin and the smaller piece on the small pumpkin. Cut the last remaining cork in half and glue one piece onto the center top of the medium pumpkin. You will have half of one cork leftover.
  • Tip: Hold the cork with a binder clip to avoid any slippage.

• Add the finishing touch. Tie the ribbon or twine in a bow around the stem.

Wherever you plan to display your cork pumpkins will instantly feel more festive and ready for the fall. These also make a great gift. Cheers to crafting with Missouri wine!