January is Norton month in Missouri and what better way to celebrate the Show-Me State grape than by adding it to a delicious beef recipe?

Time: 22 minutes total   |    Yield: 2 servings

Ingredients:

1 lb sirloin beef tips- chopped
1 tbsp olive oil
2 tbsp butter
1/2 onion - diced
1 tbsp brown sugar
1 tsp black pepper
1/2 tsp kosher salt
1/3 cup Missouri Norton
1/2 cup beef broth

Directions:

Heat olive oil in large skillet. Add beef tips and brown on all sides. Stir often, about 6-8 minutes. Remove from pan and keep warm.

Add one tablespoon of butter to pan over medium heat and sauté the onions until translucent. Add the brown sugar, salt and pepper and stir.

Cook 2 minutes and add the red wine and beef broth. Bring to a boil, lower heat to simmer and reduce by half.

Add remaining tablespoon of butter to the reduced pan sauce and stir over low heat. Add cooked beef tips and stir to coat.

Serve over mashed potatoes, polenta or pasta of choice and enjoy! 

Packed with a thriving creative arts scene, famous barbecue, shopping hotspots, die-hard sports and so much more, it’s no surprise that this vibrant community is a favorite destination spot to so many. There are a few essentials everyone should know, whether you’re a first time visitor or a seasoned resident. The basics include jazz, fountains and barbecue - some of KC’s best traditions.

Read more about this exciting city by checking out this helpful trip planner.

Pruning grapevines is an essential step in the winemaking process. Each snip of the shears impacts the upcoming harvest. Trim too much and the grapevine won’t develop enough shoots and foliage to ripen the grapes. Trim too little and the grapevine will be an overgrown tangle of vines that are difficult to manage and may result in a small yield. Watch this video to learn more about the pruning process.

During the month of January, discover the red wine that stands out from the rest. Norton is a favorite among those who prefer a dry, red wine. Bold in nature, this Show-Me standout has an award-winning legacy that dates back more than a century ago.

Although the grape varietal was discovered in Virginia, it found a home and notoriety in Missouri. As early as the 1840s, Norton took root in Hermann, and it wasn’t long before Missouri’s signature red wine began garnering worldwide recognition. In 1873, a Norton vintage from a Hermann winery won gold at the World’s Fair in Vienna.

Today, Missouri winemakers carry on the legacy established by German settlers in Hermann. Their award-winning Norton wines are honored at the national and international level. Since 2011, the best Norton in the state has been awarded the C.V. Riley award at the annual Missouri Wine Competition. The award is named in honor of Charles Valentine Riley, the state’s first appointed entomologist who is credited with helping save the French wine industry. Riley discovered that American rootstock were naturally resistant to the Phylloxera, a pest that nearly decimated the vineyards in France.

C.V. Riley winners for best Norton

2011: Stone Hill Winery - 2009 Estate Bottle Norton
2012: Montelle Winery – 2009 Norton
2013: Stone Hill Winery - 2011 Cross J Vineyard Norton
2014: Stone Hill Winery - 2012 Cross J Vineyard Norton
2015: Chandler Hill Vineyards - 2013 Savage Norton
2016: Noboleis Vineyards - 2014 Norton
2017: Stone Hill Winery - 2015 Norton
2018: Augusta Winery - 2016 Norton Estate Bottled
2019: Stone Hill Winery - 2017 Estate Bottled Norton

Norton is a full-bodied dry, red wine with dark fruit and spicy oak flavors, complemented by aromas of dark berries and cherries. The All-American wine pairs excellently with beef, as well as a variety of other foods, including smoked cheeses, salmon and dark chocolate.

Norton is the most popular grape grown in Missouri. Hardy and incredibly disease resistant, the varietal thrives on 300 acres in the state, accounting for nearly 18 percent of the overall total. It was designated Missouri's official state grape in 2003.

During the month of January, discover the bold, red wine that has delighted critics for more than a century. Experience Norton, the Show-Me Standout.

The new year is here and there are many things to look forward to in Missouri wine country. On our calendar, you’ll find several months dedicated to the promotion of our Show-Me State’s  grape varietals as well as important dates in the wine industry. As you enjoy the upcoming seasons, keep these Missouri wine-centric holidays in mind and celebrate accordingly – with a glass of Missouri wine, of course! 

If you love wine and ice cream, try mixing them together. We served this peach wine ice cream at an event and it was a crowd pleaser!

Add a new tradition to your holiday season. Treat yourself to a delicious cocktail featuring a dry red wine from your favorite Missouri winery. With just a few ingredients, this crowd-pleaser is super easy to make. And to top it all off? Whipped cream – the pièce de résistance in this new festive favorite.

Servings: 2 to 3

Ingredients
• ½ cup dry red Missouri wine
• ¾ cup mixed berries
• 1 tsp sugar
• Ice 
• Whipped cream
• Cocoa powder

Blend together the wine, mixed berries, sugar and a handful or two of ice. (Although we incorporated a medium-bodied dry red wine into the recipe, a full-bodied Norton is also an excellent choice.) Take a break from the blender and taste test your cocktail concoction. Add a little more of this or that from the recipe list until you’re happy with the results. Place the mixture into the freezer for a few minutes, then remove and pour the cocktail into a glass. Top with whipped cream and, for a festive touch, add a sprinkle of cocoa powder. Enjoy!
 

You’ve built up quite the wine collection but you’re not sure how to keep it fresh. We’ve got some tried-and-true wine storage tips for you!  

To chill or not to chill? Both red and white wine can be stored between 45- and 65-degrees Fahrenheit. This temperature range allows the flavor to improve while keeping other harmful chemical reactions in check. It is important to keep wine at a constant temperature. Even the shortest exposure to extreme temperatures can cause chemical reactions that will ruin wine. What does that mean for storing wine in the refrigerator? While most fridges are typically too cold for wine storage, storing wine here may be fine for a couple of months. The average fridge eliminates humidity as it cools and can dry out a wine’s cork. When the cork dries out, air gets in and spoils the wine.

Lay it down or stand it up? – Keeping bottles on their side helps keep the cork moist and is a space-saving way to store your wines.

Near a window? It is important to keep wine from heating up. This can happen when it’s in direct sunlight or next to bright interior lights. Wine is best kept in a dark, cool place so be strategic when adding a wine display.

So where is the best place to store your wine, if you don’t have a cellar? A dry, fairly cool basement is ideal. Some suggest putting a cupboard under the stairs. If you do not have access to basement storage, your best bet is a wine rack that is located in a cool place.

If you’re planning to store an opened bottle of wine, remember to recork it promptly and tightly. You can place some wax paper around the cork and slide it back into its original position. The wax will ease the cork into the top and also ensure that no stray parts of the cork drop into the bottle. Rubber corks or a wine vacuum pump are good options if the original cork is not viable. Opened wine should also be stored upright. This reduces the surface area in the bottle that is exposed to oxygen and will help the wine stay fresh longer.

Whichever storage option you choose, we hope Missouri wines are in your collection!

November is Chambourcin month in Missouri and what better way to celebrate than to bring one of these delicious recipes to your family and friends for Thanksgiving. From cranberry sauce to dessert, these are a few of our favorite Chambourcin recipes.

Chambourcin Cranberry Sauce

This Chambourcin Cranberry Sauce, or Cham-berry Sauce, is easy to make, stores well and adds tangy flavor to a wide range of dishes. This recipe should definitely make it onto your Thanksgiving table, but it’s also great with pork, as a condiment on sandwiches, served over warm brie, or simply a spread on your morning toast. Missouri Chambourcin, a dry red wine, really kicks up the flavor and complexity of this sauce. Give it a try today!

Time: 30-40 minutes

Yield: 6-8 servings

Ingredients:

1 cup dark brown sugar
1/2 cup water
1 bag (12oz) fresh cranberries
1 cup Missouri Chambourcin wine
1 medium navel orange 
2-3 (1/4” thick) slices of fresh ginger [or ½ tsp ground]
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg

Directions:

Zest and juice the orange, set aside.

Add sugar and water to a medium saucepan over medium-low heat. Stir and heat until sugar is fully dissolved.

Rinse cranberries, add to pot and stir to coat in the sugar water mixture.

Place lid over pot and increase heat to a gentle simmer until all cranberries have popped.

While simmering, peel and slice the ginger (crush with the flat of a knife or the back of a spoon just before adding to help release the flavors.)

Once cranberries have all popped, add remaining ingredients: wine, ginger, orange zest and juice, cinnamon, cloves and nutmeg. 

Allow mixture to simmer, stirring occasionally until it becomes thick and syrupy (20-25 minutes).

Remove from heat, cool and transfer to a serving bowl or a container with lid if making ahead of time. 

This sauce is great fresh (don’t forget to let it cool), but can be made up to a week ahead of serving and kept in the fridge.

Mulled Wine: Spice Up Your Winter 

Mulled wine is a warm, flavorful beverage that can remove the chill from a cold winter’s day. Although there are many mulled wine recipes, here is a simple and delicious version that features Missouri Chambourcin and port-style dessert wine, guaranteed to tantalize your taste buds. Watch the video here.

Time: 25 to 30 minutes    |    Yield: 4 to 6 people

Ingredients

750 ml (1 bottle) Missouri Chambourcin
1 cup Missouri port-style dessert wine
1/3 cup Brown sugar
1/2 cup Mulling spices: cloves, nutmeg, star anise, ginger
1 Orange

Garnish (optional)

1 Orange
4 to 6 Cinnamon sticks

Prep work:
Wrap spices in a cheese cloth. Tie with kitchen twine and set the sachet to the side. Slice both oranges.

Directions:
Pour the bottle of Missouri Chambourcin into a large pot. Add ⅓ cup brown sugar and 1 cup Missouri port-style wine. Heat on medium for 12 to 15 minutes. Add fresh orange slices (from 1 orange) and the sachet of spices then cover with a lid and simmer for 10 minutes. Do not boil. Ladle mulled wine into each glass. Optional: garnish your glass with a fresh orange slice and cinnamon stick.

Serve warm and enjoy.

Mulled Wine Cheesecake

This decadent cheesecake incorporates a mouthwatering mulled wine sauce to create the perfect holiday dessert. It is delicious and festive! Whether you make this recipe for a carry-in at the office or your family’s holiday feast, it is sure to be a huge hit. Cheesecake and wine… it’s a win, win!  

Time: Active - 2 hours, Chill 6 hours or overnight  |  Yield: 10-12 servings

Ingredients:

For the crust-

1 cup Crushed chocolate cookies (Chocolate graham crackers work well)
2 tbsp Cocoa powder
1 tbsp Brown sugar
1 tbsp Sugar
3 tbsp Melted butter

For the sauce-

1 cup Missouri Chambourcin
1/2 cup Cranberries (frozen are fine)
1/2 cup Brown sugar
4-5 strips Orange peel (the peel from approximately ½ of a medium orange)
1 tsp Allspice
1/4 tsp Ground ginger

For the filling-

(4) 8oz packages Cream cheese
1 cup Sugar
4 Eggs
3 tbsp All-Purpose flour
1 cup Heavy cream
2 tsp Vanilla extract

Directions:

Preheat oven to 325 degrees Fahrenheit. Prepare a 9-inch springform pan by wrapping the bottom and sides in a double layer of foil.

To make the crust, pulse chocolate cookies in a food processor until crushed thoroughly. Add cocoa powder, sugars and melted butter and pulse a few times until combined. (If not using a food processor, crush cookies by placing in a plastic bag and pressing with a rolling pin until they are all crushed. In a medium bowl, add cookie crumbs, cocoa powder and sugars. Stir in the melted butter until combined.) Press the mixture into the bottom of the 9-inch springform pan. Bake for 10 minutes. Remove from the oven and cool on a baking rack while you make the sauce and filling.

To make the sauce, add wine, cranberries, sugars, orange peel and spices to a small saucepan over medium-high heat. Bring to a boil then reduce heat and cook for an additional 5-7 minutes until reduced by approximately half. Remove from heat and set aside. When cool, remove orange peel and blend or process until smooth.

To make the cheesecake filling, blend the sugar and cream cheese with a mixer until smooth. Add eggs one at a time; try not to overmix. Add remaining ingredients slowly until all is combined.

Pour the filling on top of the crust. Drop the sauce by the teaspoon on top. Using a skewer or toothpick, swirl the sauce into the filling. Keep remaining sauce to serve with the finished cheesecake.

Place the cheesecake in a shallow roasting dish and put it in the oven on the center rack. Carefully pour or ladle boiling water (Pro-tip: Using a kettle is an easy way to do this!) until water comes halfway up the sides of the pan. Bake at 325 degrees for 70-75 minutes on the center rack in the oven. It’s done when the cake is set around the edges but still slightly wobbly in the center. Carefully remove from the oven. Take the springform pan out of the roasting pan and cool on a baking rack for 10 minutes; run a knife or icing palette around the edges of the pan to loosen the cheesecake’s sides. Allow the cheesecake to cool on the baking rack in the pan for an additional hour. Refrigerate the cheesecake, uncovered, for 6 hours or overnight.

When you are ready to serve, remove cheesecake from springform pan, slice and enjoy! We recommend putting the extra sauce on the plate as a garnish with each piece of cheesecake. It’s delicious!

*This recipe is adapted from a winning recipe from the MO Wines: Just Desserts Cooking Contest at the 2017 Missouri State Fair. 

Chambourcin Chocolate Cupcakes

It’s not easy to improve upon the classic chocolate cupcake recipe. But here at Missouri Wines, we cracked the code with this mouth-watering wine cupcake! 

These chocolate cupcakes mixed with our very own Missouri-made Chambourcin make for the most moist, rich, full of flavor, scrumptious treat. We would highly recommend this baked good for any occasion. 

(This recipe calls for coconut flour, but the ingredient can easily be substituted with a wheat-based flour.)

Prep Time: 20 minutes | Cook Time: 20 minutes | Yield: 12 Cupcakes

Cupcake Ingredients:

6 tbsp Unsalted butter, room temperature
3/4 cup Dark brown sugar, packed
1/4 cup Granulated sugar
1 Large Egg + yolk, room temperature
3/4 cup Chambourcin wine
1 tsp Vanilla extract
1 cup + 1 tbsp Coconut flour 
1/2 cup Cocoa powder
1/8 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Salt
1/4 tsp Ground cinnamon

Icing Ingredients:

8 oz. Cream cheese
3/4 cup Chilled heavy whipping cream
2 tbsp Granulated sugar
Sprinkles 

Directions: 

Preheat oven to 325 degrees Fahrenheit. Line muffin pan with cupcake liners.

In a large bowl, sift together coconut flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Whisk to combine. Set aside. 

In the bowl of a standard mixer fitted with the paddle attachment, mix together butter, dark brown and granulated sugar for 2 minutes until light and fluffy. Add in the egg + yolk, beating well.  Next, mix in the Chambourcin and vanilla. 

Slowly add in the dry ingredients and mix until mixed well. 

Use an ice cream scoop and divide the batter into the lined muffin pan. Bake for 20 minutes, then remove from the oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely. 

In the meantime, make the frosting by whipping together cream cheese, heavy whipping cream and granulated sugar until soft peaks form. Put frosting into piping bag (or Ziploc bag and snip the corner) and pipe the frosting onto the cupcakes. Make sure the cupcakes are completely cool before icing.

Be sure to enjoy with a glass of Missouri Chambourcin!

We hope you will try one of these recipes out for the upcoming holiday. Wine + food is definitely something to be thankful for!