Hunting is very popular in Missouri; more than 575,000 people hunt every year in the “Show Me” State. If you, your friends or family are part of that impressive number, than you know how delicious wild game can be. What’s better than the hearty, local meats you bring home? Pairing them perfectly with locally crafted, award-winning wines!

Most game meats have a rich, distinct and wild flavor. These flavors pair incredibly well with two Missouri red wine varietals in particular. Norton, the official state grape of Missouri, is often touted to have gamey notes that complement wild game very well. Chambourcin is regularly described as earthy, and what pairs better with rich, wild meat than a wine embodying earthiness in which the meat lived? Remember, what grows together goes together!

Wild game such as venison, duck, goose and turkey could all be paired with a delicious Missouri Norton or Chambourcin for a delicious meal. However, the way the meats are prepared does affect which wines they match. Try these recipes with your favorite wild game this season alongside a perfectly paired local wine.

Venison:

• This Mushroom and Venison Stew would be ideal prepared with a bold Missouri Norton; and while the bottle is open, why not enjoy a glass?
• Venison Tenderloin with Berry Sauce would be delicious paired with a medium-bodied, jammy Chambourcin.

Duck:

• This recipe for Sassafras-Marinated Mallard Satay will not disappoint with a glass of local Chambourcin red wine.
• Duck Gumbo is a delicious way to enjoy the richness of wild duck, especially when you add a glass of Norton.

Goose:

• A simple roasted goose when prepared correctly is a real treat, but it only gets better when paired with a glass of Missouri dry rosé wine.
• This recipe for Wild Goose Breasts with Orange Glaze is slightly sweet, tangy and overall delightful when paired with a glass of rich Missouri Traminette.

Turkey:

• If you try this Roasted Wild Turkey recipe you may never go back to store-bought. Pair it with a glass of Missouri Chardonel.
• This Wild Turkey Tortilla Soup may not be traditional, but it sure is tasty! A Missouri Vignoles would be a nice match for this somewhat spicy soup.

Whatever wild game you bring home this year, there’s a locally crafted, Missouri wine that will pair perfectly!

Barrels are probably one of the first things that come to mind when you think about wine. They have become an archetypal symbol of wine over the years, but their use started accidentally. For thousands of years, wine was transported in clay amphora. These vessels worked fine when transporting wine for the most part. They could be airtight if sealed properly and the materials needed to make them were readily available.

As the Roman Empire expanded further into Europe, however, the Romans came in contact with the Gauls who were using wooden barrels to transport beer. They quickly came to the realization that these wooden barrels were a far more efficient way to transport wine. Oak was abundant in continental Europe and was idea for making barrels. It was softer and easier to bend than many other types of wood which made shaping it into barrels a surmountable and relatively speedy task. It also offered a tight grain, creating a waterproof storage option. The round shape allowed them to be rolled, making transport even easier.

As the popularity of barrels as a wine transportation medium grew, it became apparent that the barrels were affecting the way the wine tasted… in a good way. New and different aromas and flavors were found in the wines transported in oak barrels, and these characteristics were found to intensify the longer the wine was in the barrel, thus creating the practice of aging wine in oak barrels.

Oak is still the preferred wood for crafting wine barrels. Building wine barrels is a fascinating craft and can substantially affect the wines they house. The primary components of wine barrels are staves, small pieces of oak cut into a very specific shape, and metal hoops used to join the staves together. Traditionally, the staves are seasoned prior to being made into barrels. They are then heated to soften the wood and make it pliable. The heating process chars the inside of the barrel, and this level of char (also known as toast) is important to how the barrel will interact with the wine aged in it.

The oak used for barrel making can come from different areas, the most common of which being French or American. A large percentage of American oak barrels are made from Missouri oak. The Show-Me state has a long history of barrel-making and is home to the leading barrel manufacturer, Independent Stave Company, and several artisan cooperages such as A&K Cooperage, McGinnis Wood Products, Bratcher Cooperage, and Hoffmeister Barrelworks. A barrel maker is called a cooper and a barrel making facility is called a cooperage.

Tune into our next blog post where we’ll shed light on exactly how barrels affect the wine aged in them and how Missouri winemakers are using barrels to craft delicious, award-winning wines.

November is Chambourcin Month. It’s a delicious, versatile varietal that is great this time of year. Chambourcin is very food friendly. Use this guide to find which of your favorite foods pair well with Chambourcin.