Bread comes in many delectable forms, and January is a month devoted to honoring this staple. The first 31 days of the year have been declared National Bread Month. January also includes National Croissant Day (January 30).  Missouri wines are the perfect accompaniment to fête this classic comfort food.

Yeast is an ingredient in wine and many types of breads. The flavors and aromas of bread dough and biscuits can be detected in some varietals. In addition to similarities in taste, wine and bread have a  history together that dates back at least as far as ancient Greece, where wine-soaked bread was a common breakfast. When Greek men got together to recite poems, they drank wine with either bread or cheese. The ancient Greeks also made a bread called psadista from fine flour, oil and wine as an offering to the earth gods and goddesses.

Bread is appropriate for meals at any time of day, which gives wine-lovers many opportunities to try out pairings. For breakfast or brunch, a fruit-forward, Vignoles is a match for French toast. Pour a sparkling wine while indulging in the flaky layers of a buttery croissant or pair a fruity Catawba with a decadent raspberry white chocolate muffin. A light lunch of salad and caramelized onion and goat cheese bread calls for a crisp Seyval or full-bodied Norton. Beat the winter blues with a hot bowl of soup, a slice of old world cheese bread and a glass of Traminette. A dry white wine such as Chardonel complements the cornmeal, buttermilk and bacon drippings in southern-style cornbread. Serve this traditional side dish with a hearty chili to warm up on an icy evening. If you still have room for dessert, satisfy your sweet tooth with banana-apple bread and a crisp Chardonel.

When wine and bread come together in recipes, the results are delicious. Dry red wine, such as Norton or Chambourcin, is used to make the dough for red wine rosemary bread, and sweet and peppery-hot  wine biscuits. Leftover white wine is put to tasty use in savory olive, bacon and cheese bread that's ideal for a quick lunch, dinner or appetizer.

With so much bread to devour, January is the ideal month to explore the many delightful ways that these diverse baked goods can be enhanced by your favorite Missouri wines.

Missouri wines pair well with celebrating bread!

The beginning of a new year is a motivating time to make positive changes. While you are feeling encouraged, consider making a New Year's resolution to organize, inventory, properly store and restock your selection of Missouri wines. 

Organization
The first step to getting the most out of your wine in the new year is organization. There is no right or wrong way to arrange your collection. Whatever method you choose should make your wine more accessible when you are ready to enjoy it. Here are some ideas to get you started:

• Varietals: Put wines that are made with the same principle grape, such as Norton, Vignoles or Chardonel, in the same space.
• Geography: Group Missouri wines from the same region and/or wine trail together. 
• Color and Type: Separate red, white and rosé wines into different sections. Break each section down further with more specific descriptions such as dry, sweet or sparkling.
• Brand: Bottles that come from the same vineyard can be placed together.
• Value: Differentiate between wines that are for anytime and wines that are for special occasions. Set aside wines that you'd like to watch age.

Inventory
Once your wine is organized, it is time to create or update a record of what you have in storage. There are several ways to manage your wine inventory including free online and smartphone tools like the Missouri Wines app, which assist users in keeping notes on the state's wineries and wines. There are also restaurant-style interactive systems with barcode scanners and printers that can be installed into home wine cellars. In addition, you can use any spreadsheet program that evaluates and organizes data. Track information such as the name of each wine, the number of bottles you have, where each bottle is located, the monetary value of your collection and personal tasting notes. Color-coded wine bottle tags allow you to get information about your wines at a glance. 

Storage
Whether you are a serious wine collector or just have a few bottles, proper storage is required to preserve the quality of your wine. Wooden crates, wine racks and wine refrigerators are all adequate if you don't have a custom basement cellar. Your wine will do best in a dark, cool area that is not too damp or too dry.  The ideal temperature is a steady 45 to 65 degrees Fahrenheit with a humidity level between 50 to 80 percent.  To prevent the corks from drying out, store wine bottles horizontally.

Restock
A well-organized, inventoried and correctly stored wine collection is ripe for expansion. With so many award-winning Missouri wines from which to choose, this can be both an exciting and overwhelming task. Ask yourself these questions as you prepare to explore wines that are new to you:

• What kind of foods do I cook on a regular basis, and which wines pair best with those types of cuisines?
• Do I have a variety of light, full-bodied, dry, sweet, red, white and sparkling wines for entertaining?
• How can I widen my collection to represent a diverse array of wineries, regions and grapes? 
• Do I have at least one case of my favorite Missouri wine set aside for gift-giving throughout the year?

With your collection stocked and organized, it will be easier than ever to savor Missouri wine all year long. 

Missouri wines pair well with New Year's resolutions!

The start of a new year is the perfect time to pop the cork on a bottle of bubbly. A celebratory sip of one of Missouri’s award-winning sparkling wines is a refreshing alternative to traditional Champagne, a term commonly used to describe all sparkling wines but only really means those made in the Champagne region of France.

Missouri’s sparkling wines vary in color from white to rosé and have a light to medium body. They treat your taste buds to floral flavors and the aroma of fresh-baked bread. The famous bubbles in sparkling wine can be created through double fermentation, known as méthode champenoise. In this process, the second round of fermentation takes place inside each individual bottle of wine, and the wines are aged for a period of 15 months to more than three years before being sold. There is also an easier, faster bulk process of adding bubbles to wine called the Charmat process.

Before choosing a sparkling wine, you should be familiar with the different types that are available.  Missouri sparkling wines typically come in one of these categories:

• Brut/Extra Brut sparkling wine is very dry, with extra brut being the driest. These are popular because they pair well with most foods including smoked salmon, fried chicken and spicy Asian cuisine.
• Extra Dry sparkling wines have just a hint of sweetness, and are often served before a meal with light appetizers like oysters, cold shrimp or chicken saté.
• Dry sparkling wines can be mixed with juices or liqueurs to create innovative, trendy winetails.
• Spumante/Sweet sparkling wines put the finishing touch on your meal as they are an ideal match for fruit and desserts such as chocolate dipped strawberries and sorbet.
• Mead sparkling wines have a main ingredient of fermented honey, and pair well with strong cheeses and savory, hearty fare.
• Fruit sparkling wines fizz with the juices of real berries, peaches, plums, apples or cherries. Save these ripe, juicy bubbles for dessert, use them as a winetail mixer, or try with grilled pork and spicy cheeses.

If you are hosting a New Year’s Eve gathering, assortments of hors d’oeuvres that complement Missouri sparkling wines are sure to be a hit. Try these spinach and goat cheese tartlets and spicy curry pork pies with a brut. Indulge your sweet tooth with dark chocolate-raspberry cakes served with a sparkling fruit wine or spumante.

Before the festivities begin, chill your sparkling wine for 30-40 minutes in ice water or three hours in the refrigerator. A temperature of 40 to 50 degrees Fahrenheit will keep your beverage delicious. Any unfinished wine can be preserved for a couple of days in the refrigerator with a sparkling wine stopper.

Everything is more festive when you add bubbles. That is equally true when talking about cocktails. There are some really fun concoctions out there, but adding a little bubbly is a special treat that makes any celebration more exciting. Try out these delicious recipes crafted by Master Sommelier and Master of Wine (There are only four people in the world that hold both titles!), Doug Frost:

Seelbach Cocktail

5 oz.                       Noboleis Noblevescent

1 oz.                       Buffalo Trace Bourbon

7 dashes              Angostura and Peychaud bitters

Build in a fluted glass.

Missouri Mule

3 oz.                       Les Bourgeois Vineyards Brut

¼ oz.                      Ginger syrup

¼ oz.                      Cream sherry

¾ oz.                      Lime juice

½ oz.                      Ron Zacapa

Combine and shake all ingredients except Brut. Pour over ice into a copper mug and top with Brut. Garnish with dried pineapple and grated fresh nutmeg.

French American 75 (not pictured)

2.5 oz.                   Les Bourgeois Vineyards Brut

1 oz.                       Plymouth Gin

1 oz.                       Simple syrup

1 oz.                       Fresh lemon juice

Combine and shake all ingredients except Brut. Top with Brut.

Missouri (sparkling) wine pairs well with cocktails!

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!