Pasta is a favorite on most dinner tables because it’s easy to make, inexpensive and there are limitless options and combinations. What could be better than a delicious bowl of pasta for supper? Pairing it perfectly with an award-winning Missouri wine, that’s what! Bonus… October 25^th is World Pasta Day and the ideal time to find out which pasta and Missouri wine combo is a match for you. 

October 4^th is Taco (Tues)Day! There seems to be a day for everything, but who wouldn’t want to celebrate the delicousness that is… the taco?! And to top it off, Taco Day falls on a Tuesday this year. Most of the time when you order tacos, you may think of accompanying them width a beer or tequila cocktail, but don’t count wine out. Vino has a long history in Mexico (The oldest winery in North/Central America is in Coahuila, Mexico [Est. 1597].) and pairs incredibly well with Mexican dishes like tacos. Let’s talk pairings!

There are three primary components to consider when pairing wine and tacos:

1. Sweet cuts heat! The spicier the dish, the sweeter and colder the wine should be to help put out the fire. Wines with high alcohol content and tannins will intensify the burn, so avoid those if you like your tacos spicy.
2. Color coding: The stand-by rule of white wine with white meat and red wine with red meat, works fairly well with most dishes, including tacos. That being said… rosé wines can often toe the line and work with both red and white meats.
3. Is it herb-y? Fresh, green herbs tend to work well with acidic wines that have herbaceous flavors. So, if you’re one of the people that piles on the cilantro, reach for a Missouri Vidal Blanc to go with your tacos.

Mouthwatering Match-ups:

• Chicken Tacos + Vidal Blanc
• Tacos de Carne Asada + Chambourcin
• Carnitas Tacos + Dry Rosé (or Catawba if they’re super spicy)
• Chorizo Tacos + Vignoles
• Veggie Tacos (Mushroom, Onion, Peppers) + Chardonel
• Fish Tacos + Seyval Blanc

Try these pairings and enjoy #TacoDay with #MOwine!

The Missouri wine industry has an annual economic impact of $1.76 billion. We’d like to introduce you to all the different wines the Show Me State has to offer. As you’re sure to have noticed, the weather patterns in Missouri can range from hot and humid, to downright frigid, and everything in between. As a result, local vintners grow mostly Native American and hybrid grapes that can handle our demanding weather. Learn more about these hardy grapes and the delicious wines they become.

Norton is a Native American red grape that produces big, bold dry red wines. Norton (AKA Cynthiana) was named the Official State Grape of Missouri in 2003 and is the most commonly grown grape in the state.

Chambourcin (pronounced sham-bor-san) is a French-American hybrid grape often made into earthy, dry red wines and refreshing rosés. Chambourcin is very food friendly and it’s a great “gateway red” for those just starting out.

Catawba is a Native American grape that makes delightful rosé style wines. Catawba wines range in hue from pink to orange and are perfect for sipping on a warm summer day.

Concord is also a Native American grape and wines made from it are usually luscious, sweet red wines. Concord is the quintessential ‘grape’ flavor and a fan favorite at many Missouri wineries. 

Vignoles (pronounced veen-yole) is the most popular white grape in the state and is used to make everything from Late Harvest dessert wines, to refreshing, fruity dry whites. Most frequently, you’ll find semi-sweet to semi-dry Vignoles wines with wonderfully fruity aromas and flavors. No wonder it’s so popular!

Vidal Blanc is an incredibly versatile grape and you’ll find wines made from it in the dessert, sparkling, semi-dry, and crisp, refreshing dry wine categories. It’s delicious and award-winning in many of its styles.

Chardonel is a hybrid grape and wines made from it are often aged on oak, producing wines similar in style and flavor to one of its parent grapes, Chardonnay. You can also find unoaked Chardonel wines at some Missouri wineries, letting more of the apple and citrus notes of the grape shine through.

Whether you’re preparing meat, seafood or vegetables, a well-made marinade can make all the difference. There are four primary components to any good marinade: Acid, Fat, Herbs + Aromatics, and Spice. Marinades are designed to impart flavor and in the case of meat, act as a tenderizer.

Building your best marinade is easy…

1. Acid: You can use anything acidic for this such as vinegar, lemon/lime juice, or wine. Obviously, we think wine is the way to go because you can customize the level of acid by which wine you select. Plus, you get the added bonus of imparting delicious, complex flavors. The amount of time you will be marinating and what you will be marinating determine how acidic the wine you choose should be. The more acid… the more tender. There is such a thing as too tender that gets into mushy territory. Lower Acid Missouri Wines: Chambourcin, Chardonel | Higher Acid Missouri Wines: Norton, Vidal Blanc
2. Fat: The classic is extra virgin olive oil, but you can use butter, coconut oil, avocado oil, grapeseed oil… and the list goes on. Keep in mind the flavor and smoke point when selecting your fat.
3. Herbs and Aromatics: There are almost countless options to play with in this category. Everything from rosemary, to orange zest, to lavender, and everything in between. Remember dried herbs are more concentrated than fresh. You want to add flavor to the dish, not overpower it.
4. Spice: Salt and pepper are the old stand-bys, but you don’t have to stop there. Vanilla, anise, and chili powder are a few other options to consider.

As for amounts of each, it depends on how much meat/fish/vegetables you are marinating. You want to make enough to fully coat what it is marinating. Good amounts to start with are: 1 cup wine, ½  cup oil, ½- tsp - 2 tbsp herbs (less for dry, more for fresh), and ½- tsp - 2 tbsp spice. For info on how long to marinade different meats, click here.

Whichever Missouri wine you choose to use in your marinade will pair nicely with the meal when it’s finished. Cheers! 

Vignoles grapes are used to make a wide range of wines with a variety of sweetness levels, making it ideal for pairing with all kinds of foods. Use this guide to match up dishes with delicious, award-winning Missouri Vignoles! 

Your new favorite summer sipper is here! Beat the heat of August with a Missouri wine slushy. Wine slushies can be made two ways. You can combine cold wine with frozen fruit in a blender, or you can freeze wine in ice cube trays and blend it with fresh fruit. Whichever method you choose, you’re in for a delicious, refreshing treat! There are practically endless flavor combinations, but because August is Vignoles Month, this recipe uses Missouri’s favorite white wine. Vignoles is the most commonly grown white wine grape in the state. 

Fruity Vignoles Slushy Recipe

Time: 5 minutes | Servings: 6

Ingredients:
10 oz Frozen Peaches 
10 oz Frozen Strawberries 
1 bottle Semi-Sweet Vignoles Wine, chilled

Directions: 
Put frozen peaches in blender. Add half the bottle of Missouri Vignoles. Blend fruit and wine until smooth and slushy. Pour into a bowl or pitcher and set aside. Place frozen strawberries in blender. Add the remaining Missouri wine. Blend until smooth and slushy. Pour slushies into glasses 2-3 ounces at a time, alternating between the flavors. Enjoy! 

Add sunshine to your summer with Vignoles and wine slushies! 

[photo via Delish.com] 

August in Missouri can be downright sweltering. A chilled glass of Missouri wine is just the ticket for a refreshing break from the heat. One of the easiest and quickest ways to chill your wine without watering it down is to use frozen fruit as “ice cubes”. They keep your wine cool as you sip, don’t dilute the flavor, and when you’re finished with your wine, you have a delicious snack waiting for you.

Beat the heat of August with these frozen fruit and Missouri wine pairings:

• Pineapple + Vignoles (*August is Vignoles Month!*)
• Melon + Vidal Blanc
• Strawberries + Catawba
• Peaches + Chardonel
• Mango + Traminette
• Blueberries + Seyval Blanc
• Grapes + Concord
• Blackberries + Sparkling Wine
• Raspberries + Dry Rosé

You don’t have to color inside the lines on these pairings. Mix and match to find your favorites. Savor summer with a glass of perfectly chilled Missouri wine paired with delicious frozen fruit! 

Sunshine in a glass… the perfect description of Missouri Vignoles wine, and why August has been named Vignoles Month. August cues the winding down of summer activities, but a glass of Missouri Vignoles is the perfect way to hang on to the sunshine and summer fun all month long!

The Vignoles (veen-yole) grape is a French-American hybrid varietal that thrives in Missouri wine country. It is the most popular white grape in the state; 14 percent of all grapes grown in the “Show Me” State are Vignoles.

Vignoles grapes are used to make a wines that range in style and sweetness from dry, refreshing white wines to sweet, luscious Late Harvest dessert wines, and everything in between. A 2015 Vignoles from St. James Winery was recently awarded the Governor’s Cup for best wine in the state at the 2016 Missouri Wine Competition.

Vignoles wines are known for fragrances of fresh cut tropical fruit. This refreshing varietal boasts citrus, floral and tropical flavors which make it a great choice on hot summer days. Vignoles is a food friendly wine; fresh fruit and spicy dishes pair especially well with Vignoles.

Add sunshine to your wine glass with Missouri Vignoles this August! During the month of August, Missouri wineries will feature Vignoles with wine releases, special events, themed tastings and much more.

With 130 wineries and 10 wine trails in Missouri wine country, what are you waiting for? Head out to a nearby winery and experience Vignoles – it’s the perfect way to celebrate a unique grape variety and an award-winning wine industry dating back more than 160 years.

Véraison is a fancy French word that simply means the grapes are beginning to change color. A more complete definition is that Véraison is the beginning of berry ripening when the berries on a grape vine become soft and take on the colors characteristic of their specific varieties. 

What makes Véraison exciting? It means harvest is just around the corner, and the grapes are beginning to take on all of the wonderful characteristics that present themselves in the finished wine we enjoy so much. The aromas and flavors wine-lovers experience in a great glass of wine are starting to show themselves in the grapes. It’s also a really beautiful and obvious visual example of the lifecycle of grapes. 

Véraison is quite obvious in red grape varietals, changing the grape berries from green to varying shades of purple. There is however, a more subtle change in white grapes from green to a golden hue.

Many Missouri wineries offer vineyard tours. Now is the perfect time to visit a local winery and vineyard to see where your delicious, award-winning wine comes from. It is a beautiful and exciting time in Missouri Wine Country. 

July is Concord Month; it’s super hot outside; and popsicles are delicious. Bring it all together and you get… WINE POPSICLES! Beat the heat with these delicious and super simple treats. 

Concord on its own makes a great popsicle. Pour your favorite, award-winning Missouri Concord wine directly into a popsicle mold or ice cube tray, freeze for 3-4 hours, and enjoy! If your wine ice pop doesn’t want to come out of its mold, run it under cool water for a few seconds and try again. 

Peanut Butter and Concord Wine Ice Pops Recipe 
Prep Time: 5 min     Total Time: 3-4 hours 
Serves: 6-8 

Ingredients: 
1/3 cup      Creamy peanut butter 

1 cup         Vanilla yogurt 1 ½ cups

Missouri Concord wine 

Directions: 
In a medium-sized bowl mix the peanut butter and yogurt until smooth. 
Spoon or pipe the peanut butter mixture into ice pop molds until 1/3-1/2 full. 
Fill the rest of the molds with Missouri Concord wine.
Freeze for 3-4 hours until solid. 
Run the molds under cool water for a few seconds to loosen the pops from the mold. 
Remove the pop from the mold and enjoy! 

Peanut butter and jelly is a truly classic flavor combo, and you’d be hard pressed to find a more delicious way to enjoy it on a hot, summer day than these popsicles.