Summer is in full swing and the temperatures are sweltering. Beat the heat and enjoy your favorite Missouri wines with these delicious frozen treats. Whether you’re sipping on a wine float, or digging into a delicious bowl full of ice cream, these ideas are a refreshing way to cool down in the summer heat.

Ice Cream and Wine Recipes:

• Easy, 3 Ingredient No-Churn Wine Ice Cream
• The Perfect Wine Ice Cream Float
• Decadent Milkshake with Wine
• Peach Wine Ice Cream for the Fruit Wine Fans

Wine and ice cream have amazing pairing potential. Here are some of the flavor combinations we recommend. These work well for floats, milkshakes, or just bowls of ice cream with toppings.

• Chocolate Ice Cream + Chambourcin Wine + Strawberries
• Mango Sorbet + Vignoles Wine + Pineapple
• Vanilla Ice Cream + Concord Wine + Raspberries or Black Grapes
• Vanilla Ice Cream + Vidal Blanc Wine + Melon
• Dark Chocolate Ice Cream Wine + Norton + Cherries
• Vanilla Ice Cream + Sweet Sparkling Wine + Raspberries

Turn your favorite wine into a syrup that is perfect for topping ice cream. It’s so easy! Add 1   part wine to 1.5 parts sugar and bring to a simmer in a saucepan. Simmer until reduced to desired thickness. Let cool and drizzle away! If you are using a sweet wine, you can add less sugar.

Whichever frozen treat you choose to enjoy, don’t forget the Missouri wine! What a delicious way to beat the heat this summer. Cheers!

Peanut butter and jelly are one of life’s inseparable pairs. Yes, they’re both delicious on their own, but put them together and you have a delightful flavor with the power to transport you back to your childhood. So, we have decided to share an adult take on this nostalgic duo, a PB & J Cocktail!

Concord grapes are the quintessential grape flavor. It’s what most of us think of when we recall grape flavor, likely because Concord is the grape used in most grape juices and jellies. In Missouri wine country, it’s also a common wine grape, often made in a sweet wine style. It is the perfect choice for the “J” component of this cocktail. The “PB” comes from Skrewball, a peanut butter flavored whiskey. With just a couple additional ingredients to balance the flavors, this cocktail comes together easily and quickly.

PB & J Cocktail

Servings: 1

Ingredients

2 oz.                Skrewball peanut butter flavored whiskey

1.5 oz              Missouri Concord wine

0.5 oz              Cointreau or triple sec

2 dashes         Bitters

Instructions

1.    Add all of the ingredients to a cocktail shaker or jar with a watertight lid.

2.    Add ice and shake until thoroughly chilled, around 10-15 seconds.

3.    Strain into a glass over fresh ice.

4.    Optional: Garnish with a tiny PB & J sandwich

5.    Enjoy!

July is Concord Month in Missouri. It’s the perfect time to sip on a PB & J Cocktail, although this simple cocktail is delicious any time of year. Cheers!

It’s a battle for the best bottle. Wine from across Missouri will compete to be recognized for their quality in the upcoming 2023 Missouri Wine Competition. In two separate competitions, wines are judged for taste, as well as for the best designed label. Experts from around the country bestow awards upon the best and most beautiful wines in the Show-Me State.

Throughout this competition, wine is blindly sampled by a panel of expert judges. Awards to be won include medals and Best of Class distinctions, with the top wine receiving the Governor’s Cup award. In addition, the best Norton in Missouri will be awarded the C.V. Riley award and the best white wine will be awarded the Husmann-Jaeger award.

Alongside the 2023 Missouri Wine Competition, wineries also have the opportunity to compete in the Missouri Wine Label Competition. Wineries from across the Show-Me State have submitted their best label designs to be evaluated by industry experts. The categories are as follows:

• Best Traditional Label
• Best Contemporary Label
• Best Alternative Packaging
• Best Wine Series
• People’s Choice Award – decided by online voting

The time has come, we need your votes. The People’s Choice Award label winner is chosen by you! Voting begins July 10th and ends July 15th. Provide input and help showcase which winery gets bestowed this award. Limited to one vote.

Survey closes at 11:59 PM July 15th, vote now! 

Click here to vote!

As the saying goes, you should never judge a book by its cover, but wine is different. Whether adorned with traditional script writing and estate crests or splashed with bold colors and modern design, wine labels are created to tell potential customers the back story of that bottle. Every wine label has five basic components, which can help wine lovers learn more about that wine before ever opening the bottle. Let’s explore each component of a wine label and what you can learn about that wine with some light label reading.

Producer: The producer is simply who made the wine. In the case of Missouri wine, the winery’s name is often prominently displayed on the bottle. If the wine’s name takes center stage in the label design, search the smaller print for the producer.

Region: Each bottle of wine notes the region the grapes were produced. This region can be pretty general, such as “Missouri” or “American,” or the label may list a specific appellation or a legally-labeled specific region known for growing high-quality grapes. In the U.S., appellation regions are called American Viticultural Areas (AVA). Missouri is blessed with five AVAs — Augusta, Hermann, Ozark Mountain, Ozark Highlands and Loess Hills District.

Vintage: The vintage tells label readers the year the grapes were harvested. Since the grape harvest is the first step in the wine-making process, the vintage may differ from the year the wine is bottled and released. If no vintage is listed, that wine is either a multi-vintage or non-vintage. 

ABV: ABV stands for alcohol by volume, and it must be printed on every wine label. Of course, the alcohol content can give you some clues about how slowly you should sip and savor your Missouri wine, but it can also provide context into the wine’s characteristics. Generally speaking, the higher the ABV, the bigger and richer the wine will taste.

Varietal: The varietal, or type of grape, which the wine is made of is typically printed on the label. Missouri is home to several unique varietals with their own trademark tastes and characteristics. If a grape varietal isn’t printed prominently on the label, that wine is likely a blend of several types of grapes.

While these five basic label components are undoubtedly helpful, they aren’t the only clues you will find on each wine label. Look at the design, colors and font colors to get a “feel” for the wine and/or winery. Read the back label for that bottle’s backstory, more information about the winery, and even pairing and tasting notes. Other helpful notations can also provide more context on that bottle of wine. One often seen in Missouri is “estate bottled,” which means the grapes were grown, and the wine was produced, aged and bottled by that winery.

Take the time to read wine labels and tell us what you learned by tagging us on social media at #MOwine. Then, put your new skills to use with the upcoming People’s Choice portion of the wine label contest.

With the hot summer weather rolling in, there is ‘MO’ better way to cool off than with a glass of sweet Concord. This fine wine accounts for 6.6% of all grapes grown in Missouri, with 111.9 acres dedicated to just growing it.

Concord, pronounced kahn-kord, is a deep, dark plum colored wine that smells like a jar of concord grape jelly. Its candy-like sweetness pairs well with cheddar cheese, BBQ, pork chops, orange chicken, spicy seafood, nutmeg, vanilla, poached figs, grape pie and chocolate.

Although this wine is sweet, it has quite a rich origin story. It was cultivated by Ephraim Wales Bull in 1849. Bull desired to create a hardy grape that could withstand the harsh northeastern climate of the United States. He planted seeds from the native species growing on his farm and evaluated 22,000 seedlings before he settled on what he considered the perfect grape.

Bull named the variety after the town where he plated the grape, the village of Concord, Massachusetts. Since he saw it could withstand the demanding weather of the northeast, he knew it would thrive in the Midwest. Concord vines tolerate our cold winters and hot summers well.

Grab a bottle of Concord next time you’re out or stop by a local winery. You won’t regret cooling off this summer with a glass of Concord!

Punch is considered to be the earliest cocktail from which all others emanate. The details are a bit fuzzy and it is thought to have been a favorite among pirates and sailors, which is not surprising. However, the wine punch is known more for being a wonderfully complex tasting cocktail while being simple to make. With wine as the primary spirit, it also has a lower alcohol content than many cocktails which is ideal for hot summer days when hydration is key.

Vidal Blanc is a popular white varietal in Missouri and is known for its bright acidity and citrus notes. It is perfect for this wine punch recipe and a must try for your next patio sipper. The recipe is simple and the result is so refreshing. This cocktail is very easy to make in a batch to serve you or a crowd.

Vidal Blanc Punch Recipe

Single Cocktail

Ingredients:

3 oz     Vidal Blanc*

½ oz    Aperol

¾ oz    grapefruit juice, freshly squeezed

¼ oz    simple syrup

Club soda, chilled

Optional: If you want your punch extra citrussy, add ½ ounce freshly squeezed lemon juice.

*We used a dry Vidal Blanc in this recipe, but if you use a sweeter style, consider omitting the simple syrup.

Instructions:

1. Add all ingredients except the club soda into a shaker with ice and shake until well-chilled, 10-15 seconds.
2. Strain into a highball glass filled with fresh ice.
3. Top with the club soda and stir briefly to combine. Don’t stir too vigorously or you will lose all the carbonation added by the club soda.
4. Garnish with a citrus twist – optional.

Batch Punch, serves 6-8

Ingredients:

750 ml Vidal Blanc (one full bottle)

4 oz     Aperol

3 oz     grapefruit juice, freshly squeezed

2 oz     lemon juice, freshly squeezed

2 oz     simple syrup

Club soda, chilled

Instructions:

If making ahead-

1. Add all ingredients except the club soda into a pitcher.
2. Cover and chill for at least four hours, up to 48.
3. When ready to serve, pour over ice in highball glasses.
4. Top with club soda and stir briefly.
5. Garnish with a citrus twist – optional.

If serving immediately-

1. Add all ingredients except the club soda into a pitcher with ice and stir until well-chilled, 20-30 seconds.
2. Strain into highball glasses filled with fresh ice.
3. Top with club soda and stir briefly.
4. Garnish with a citrus twist – optional.

A brand new award is being added to the lineup of accolades named in the Missouri Governor’s Cup Wine Competition. This competition is the annual opportunity for local wineries to showcase their wines and see how they compare to others made in the state. The new addition is the Husmann-Jaeger Award for Best White Varietal Wine. It will be the top award for white wines made in the state that are single varietals. White wines are often overlooked as they’re considered less complex than their red counterparts. However, Missouri wine country is home to many fantastic white varietals such as Vidal Blanc, Vignoles, Seyval Blanc, Chardonel, Traminette, and Muscat; and the delicious wines these grapes produce deserve to be lauded.

To take home the Husmann-Jaeger Award, a white wine will need to first be deemed gold medal worthy, then it will move on to be judged alongside the other gold medal white varietal wines. Only one will rise to the top and be named the winner of this new honor. The Missouri Governor’s Cup Wine Competition is judged blind, meaning the esteemed judges do not know the name of the wine or the winery when they taste and score the entries. This allows for a fair and unbiased result.

This new award draws its name from two men who were integral in the early development of the Missouri wine industry, grape cultivation in the United States, and saving the French wine industry from the devastating blight, phylloxera… George Husmann and Hermann Jaeger.

George Husmann, born in Prussia, lived in Hermann, Missouri much of his life and gained fame as a viticulturist throughout the state. While initially successful with Norton, he introduced Concord to Missouri in 1855. He helped found the Missouri Fruit Grower’s Association, which later became the Missouri Horticulture Society and published many works on grape growing. He continued to be integral in the agriculture industry of the state, and in the 1870s and 1880s he and other Missouri grape growers helped save French vineyards from a devastating louse called phylloxera by shipping resistant American root stock to France for grafting. This effort garnered him international renown. Find out more about George Husmann in the Missouri Encyclopedia here.

Hermann Jaeger, born in Switzerland, immigrated to the United States in 1864, settling near Neosho, Missouri. He planted his first vines in 1866 from East Coast varieties he’d brought with him. His initial experiments were successful in the end, but nearly led to disaster due to a blight called downy mildew. Ultimately he discovered a concoction that combated the mildew. His experiments were pioneering in the practice of spraying to control crop disease, a tactic still used today. He was one of the primary figures in the efforts to save the French wine industry in the late 1800s, earning him the accolade of the cross of the Legion of Honor in 1889. He disappeared in 1895 and there is speculation about his final days. Learn more about Herman Jaeger in the Missouri Encyclopedia here.   

The 2023 Missouri Governor’s Cup Wine Competition takes place July 12 and 13. Stay tuned to find out which wine will be the first to win this new honor.

Resources for this blog:

Heiming, Carol.  “Herman Jaeger (1844–?).” Missouri Encyclopedia, 14 Sept. 2021, missouriencyclopedia.org/people/jaeger-herman.

Heming , Carol. “George Husmann (1827–1902).” Missouri Encyclopedia, 4 Apr. 2022, missouriencyclopedia.org/people/husmann-george.

Sitting poolside, next to a fire pit, or soaking up the sun on your back porch all sound like fun. A chilled glass of your favorite Missouri wine will add the perfect touch to a day well spent. It can often be a challenge to get your wine chilled to the ideal temperature and keep it that way. Here are some tips to help you chill with Missouri wine this summer.

Rules of refrigeration:
If there is time to plan ahead, use the 3-2-1 rule. Sparkling wines need roughly 3 hours to be ideally chilled. White, rosé and sweet red wines need 2 hours. Lastly, your semi-dry and dry reds need about 1 hour in the refrigerator to get to the ideal cellar temperature.

Chilled in a flash:
Placing a bottle of wine in the freezer will take about 30-40 minutes to get chilled. Speed things up by wrapping the bottle in a wet towel (or paper towel) before placing it in the freezer. This cuts the chilling time down to 20-25 minutes.

Salt will do the trick:
A bottle of wine iced down in a large tub will chill in about an hour. Accelerate the process by instead submerging the bottle in a tub of ice, salt and water. Adding water ensures the entire surface of the bottle is in contact with the cold temperature. Bonus tip: Spin the bottle by the neck to speed things along even more.

Frozen fruits:
Once your wine is chilled and you want to keep it that way in your glass, try using frozen grapes or other fruits as ice cubes. This will prevent your wine from tasting watered down and you’ll get to enjoy delicious fruit as you sip.

Insulate and enjoy:
Try finding a nice insulated wine tumbler that you can use when the Missouri heat is in full swing. There are many options out there to keep your wine chilled so you can enjoy it all day long.

Use these tips to enjoy your favorite Missouri wines in the squelching Missouri heat.