There are many people that believe the best part of Fall is pumpkin… everything. You can find it in lattés, pies, and even smoothies. Pumpkins provide more than just flavor this time of year. Visiting a pumpkin patch is fun for all ages. They act beautiful Harvest-themed decorations around the house. You can even find pumpkin sneaking into wine. Several Missouri wineries make pumpkin or pumpkin inspired wines.

Embrace the pumpkin take-over with these delicious and festive treats:

Sweet and Salty Pumpkin Seeds make a great snack or appetizer and pair well with Chambourcin.

Pumpkin Leek Soup is the perfect dish for a cool day. Match this slightly sweet soup with a rich, smooth Chardonel.

Bring Sausage Pumpkin Cornbread Stuffing to your Thanksgiving celebration and you will be the talk of the meal. Don’t forget the Vignoles!

Take the classic pumpkin pie to the next level with this Pumpkin Cheesecake recipe and pair with a pumpkin wine or Traminette.

Riedel Crystal has been producing glassware for more than 250 years and 11 generations. Riedel is recognized worldwide for designing and producing the highest quality wine glasses. Riedel began making varietal specific glasses to highlight the unique characteristics of different grapes. In 2009, Riedel and the Missouri Wine Industry worked together to select a glass for the popular Norton varietal. We’re very excited to announce that we’re partnering again to select a glass that best highlights another popular Missouri varietal… Vignoles.

On December 6^th, Georg Riedel, 10^th generation head of Riedel, flew to Missouri to lead a workshop of winemakers and industry professionals. Participants evaluated 14 glasses, looking for the glass that best translated the “message” of Vignoles (aroma, acidity, balance, etc.). According to Riedel, shape, size and rim diameter are the three variables to consider when evaluating varietal specific glassware.

After much deliberation and discussion, it came down to two glasses. The votes were so close, Georg instructed the participants to take both glasses with them and do more comparison and consideration with their colleagues. Stay tuned to see what glass they choose!

Missouri wine pairs well with Riedel glassware!

It’s the age old question… why did the chicken cross the road? The answer is simple, because that’s where the wine was!

At times chicken is given the stigma of being boring. That couldn’t be further from the truth. Chicken is one of the most versatile ingredients in your kitchen. You could eat chicken every day for the month of September and never have to eat the same thing twice. From the simplest to the most complex recipes, chicken rises to the task. And what’s better? It is one of the least expensive and healthiest protein options available at your grocery store.

As you’ve probably heard, September is Missouri Wine Month. It is also National Chicken Month. How fitting is that? Chicken dishes in their vast variety pair incredibly well with Missouri varietals. Here are some examples from our friends at Food and Wine Magazine:

Try a Chicken Panini with Spinach and Pesto for a delicious and quick meal. Add a glass of Missouri Chardonel and you are set for a satisfying lunch or dinner.

Step up the excitement with Filipino Grilled Chicken. The combination of flavors will not disappoint. Pair with a slightly sweet Vignoles to calm the spiciness a bit.

Learn the secrets to the perfect roast chicken from Chef Jonathan Waxman of Top Chef Masters fame. The best thing about roast chicken is all of the things you can do with the leftovers. How do Chicken Tacos sound? Good, right? They sound even better with a glass of Vidal Blanc. Or try this twist on the classic Chicken Salad with Walnuts and Tarragon.

Whichever way you decide to prepare it, enjoy some chicken this month in celebration of National Chicken Month, and don’t forget to pair it with a glass of local wine!

The Holiday season is underway and that means festivities and gatherings aplenty. Spice up your soiree with these Missouri wine-tail recipes, crafted by Master Sommelier and Master of Wine (There are only four people in the world that hold both titles!), Doug Frost:

Blanc and Sand

2.5 ounces          Stone Hill Vidal Blanc

1 ounce                Cognac Ferrand Cigare

1 ounce                Orange Juice

.5 ounce               Pineapple Juice

Shake all ingredients and ice. Strain in a coupe glass. Garnish with a slice of pineapple.

Suave Agave

1 ounce                Milagro Reposado Tequila

2 ounces              Strother Ridge Chambourcin

.75 ounce            Pomegranate Juice

.25 ounce            Hibiscus Syrup

.25 ounce            Lemon Juice

Shake all ingredients lightly. Serve over crushed ice garnished with orange slice.

Bamboozled

2 ounces              Stone Hill Cream Sherry

.75 ounce            Carpano Antica Vermouth

.75 ounce            Godiva Dark Chocolate Liqueur

1 dash                   Angostura Bitters

Shake all ingredients lightly. Serve in a glass rimmed with sarsaparilla and sugar.

No one likes to see food go to waste, but the same-old-same-old Thanksgiving leftover recipes are tired. Let them retire and try out some of the out-of-the-box recipes we’ve gathered.

So, you had family in for the holidays and you need to feed them breakfast. Don’t worry about making a special trip to the grocery store in the middle of Black Friday traffic. You have everything you need in your fridge. These Baked Eggs in Stuffing Cups are an easy and satisfying way to start the day. Add some Turkey Hash Patties and everyone will thank you. Just need something for a quick bite with your coffee? Make this Pecan and Sweet Potato Bread for an easy breakfast treat that’s great if you’re on the go.

Now that breakfast is taken care of, what about lunch? That’s easy, but don’t worry, a played-out turkey sandwich is nowhere in sight. Curried Turkey Salad is a great way to spice up an old favorite. Pair with a fruity and floral Missouri Traminette. Treat yourself to a decadent American classic with a twist… a Monte Cristo Sandwich, matched perfectly with a semi-sweet Vignoles. This recipe is especially great for families that have both turkey and ham at their holiday feasts.

It’s getting chillier out there. Warm up with this Jerk Turkey Chili, complemented by a fruity, subtle Chambourcin. The slightly more adventurous Turkey Posole a la Guerita provides a completely unique flavor. You won’t even recognize you’re eating leftovers. Pair with a Vignoles to calm the heat.

Don’t let those leftovers sit in your fridge taking up space and taunting you every time you open the door. Reinvent them with these delicious recipes.

Missouri wine pairs well with your leftovers!

The cranberry is one of few fruits native to America that are grown commercially. [Fun Fact: Several popular Missouri grape varietals are also American natives; Catawba, Concord and Norton.] The fruit was used as food, fabric dye and a healing agent long before the settlers arrived. However, the cranberry’s primary claim to fame these days is in the form of cranberry sauce accompanying turkey on the table at Thanksgiving. The traditional dish is celebrated by some and dreaded by others. Whichever group you identify with, here are some twists on the same-old-same-old that could make you look at cranberry sauce in a whole new way.

Adding a little orange to cranberry sauce is fairly common, so try this recipe as a base and explore several easy ways to spice it up. Try Chipotle for a little kick, or increase the decadence with truffle oil and chives. Do you smoke your turkey? If so, compliment it with this sweet and smoky version of the classic accoutrement. You can add a little zing with this lemon-tarragon version or some Asian flare with ginger-miso.

Wine makes everything better, right? If this is your mantra, you’ll definitely be a fan of this mulled wine cranberry sauce recipe. Use a young, fruit forward Chambourcin, or for a bolder flavor add Norton. Do you prefer your cranberry sauce on the sweeter side? What could be more decadent than Missouri Port? Try this recipe for Port-cranberry sauce to satisfy that sweet tooth and compliment the savory turkey.

Bring one of these unique twists on the traditional cranberry sauce to your Thanksgiving celebration and you’ll be the talk of the table. Homemade sauce is arguably better than the gelatinous can, however, there can still be a place for the quintessential can in the festivities. Cranberry Carving is a fun activity that lets your loved ones, young and old, unleash their creativity. The supply list is short, but the possibilities are endless!

Got a pile of Halloween candy left in the aftermath of Trick-or-Treating? Create your own little treat with these delicious wine pairings.

Starburst and Vidal Blanc– The crisp apple flavors of Vidal are the perfect complement to the fruity chews. Get ready for a tasty balance of sweet and tart.

Candy Corn and Chardonel– The rich and creamy texture of Chardonel matches the candy corn and adds a great zing to the whole combo.

3 Musketeers and Chambourcin– The jammy fruit flavors of Chambourcin pair well with the chocolate-nougaty goodness of the candy bar.

Hershey’s Special Dark Chocolate (Or any dark chocolate for that matter!) and Norton– Rich berry flavors in Norton are brought out even more by the bitterness of the dark chocolate for a delectable treat.

Tootsie Pops and Sparkling Wine-The bubbles add zip to the candy coating and go great with the chewy, chocolaty center.

Caramel Apple and Vignoles– The sweet aroma of the Vignoles is a wonderful complement to the caramel and the apple.

Gummy Worms and Pink Catawba– Two deliciously sweet flavors combine to make some very happy taste buds.

After the kids have had a ball trick-or-treating and have come down from their sugar-highs, it’s time for you to have some adult-style fun. Create your very own Halloween candy and wine tasting with the leftover loot.   Missouri Wine pairs well with your sweet tooth!

What better way to beat the heat than by combining your favorite summer sipper with your favorite frozen treat? Missouri wine and ice cream unites to create a seriously refreshing snack. And because July is National Ice Cream month, it’s time to celebrate!

July was crowned the official month of ice cream in 1984 by President Ronald Reagan who recognized ice cream as a “fun and nutritious food” that is enjoyed by the majority of the nation’s population.

According to the International Dairy Foods Association, about 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream, which contributes significantly to the economic well-being of the nation’s dairy industry. So you’re actually doing good when you’re eating ice cream!

This month, try making your own wine ice cream and toast to the deliciousness of the season with one of these fun, summer delights. 

Sweet Red Wine Ice Cream: Use a sweet red Missouri wine for this recipe. Combining the wine with cream and egg yolks will create a deliciously creamy consistency. Or try this recipe using vanilla extract, sugar and cream. Substitute your favorite fruit wine or other sweet Missouri wine.

Sparkling Wine Float with Sorbet: Choose a sparkling rosé for this recipe, which adds a scoop of raspberry sorbet and fresh berries to the flute. Or try this variation, which combines vanilla ice cream, framboise and a dry sparkling wine.

Fruit Wine Float: Drizzle your favorite Missouri mead or fruit wine over vanilla ice cream, garnish with some fresh fruit slices and you’re set. Peach, strawberry, blackberry … the possibilities are endless!

Use your imagination. With high-quality wines and rich, velvety ice cream, you can’t go wrong.