It’s no secret that Missouri wine country has a lot to explore. Our challenge is to complete these 9 things this year. Print this list and check the boxes as you complete the bucket list.

Find a camping spot - There are 24 wineries in Missouri that offer camping and/or RV accommodations. Pitch a tent or put the RV in park and enjoy wine country a little longer.

Pack a picnic – Enjoy Missouri wines and scenic views when you visit your choice of 25 wineries that welcome picnics. 

Take a trolley trip – Utilize one of the seven transportation services in Missouri wine country to ensure your trip is safe and successful. 

Make planning a breeze – There are 10 prepped trip planners in 10 different regions in Missouri wine country. Use one (or more) of these to assist in your travel planning this year. 

Get to touring – Many wineries offer a behind-the-scenes tour of their facilities. Get a glimpse of what the grape growing and winemaking processes look like. 

Weekend on a wine trail – There are 11 wine trails across Missouri wine country. Get exploring and see what exciting adventures are in store. 

Snap a photo and enter the 2022 Photo Contest – Stay tuned for details regarding the 2nd annual Missouri Wines: Through the Glass photo contest. Capture photos of Missouri wine country all year long and enter your favorite this fall.

Try Missouri wines side-by-side – Reserve your seat for a tasting dinner at Willow Spring Mercantile and experience a lineup of Missouri wines. See the dinner dates for 2022 here.

Enhance your Norton experience – Swap your traditional wine glass for a glass that’s meant to serve our deliciously bold state grape, Norton. 

Be sure to tag is in you bucket list moments along the way @missouriwines and #mowine. Cheers to a year full of fun, adventures and of course, Missouri wine!

In January we celebrate Norton, Missouri’s state grape. Norton is a full-bodied, dry red wine which has captured the hearts of many wine enthusiasts. This unparalleled product of pride stands out because of its unique flavors, quality and the passion that goes into making Norton wines.

Norton is a native American grape that was discovered in 1835 near Richmond, Virginia. This grape was also widely grown in Arkansas but given the name Cynthiana. Researchers confirmed the two grapes are genetically identical. However, winemakers continue to use both names interchangeably.

In the vineyard, Norton is known for being hardy and disease resistant. Clusters are small to medium sized, with blue and black berries. It is the most popular grape grown throughout the state, accounting for 17.7 percent of vineyard acres. Wineries across the state enjoy growing Norton because it withstands Missouri’s climate and weather challenges and is suited by the range of soils found in the Show Me State.

Missouri’s Governor honors a Norton every year, which is selected during the Missouri wine competition. All Norton entries are tasted side-by-side to distinguish the honor of Best Norton and name of C.V. Riley award winner. The award is presented in the namesake of Charles Valentine Riley, Missouri’s first entomologist. He was appointed in 1868 and was named the “father of biological control” after contributing to the solution that saved the French wine industry from the phylloxera epidemic. He supplied thousands of root stock that helped rebuild and strengthen the vineyards in France.

The C.V. Riley Award is presented every year with pride, just as those winemakers who grow and cultivate it, turn it passionately into the high-quality Norton wines produced throughout the state. This year, Stone Hill Winery took home the C.V. Riley Award for their 2019 Norton. No doubt, it was a competitive lineup this year, as it is every year.

Norton is perfect for pairing, as its flavor profile is so unique. Notes range from fruit forward to spicy and oaky. It pairs well with smoked meats such as beef, venison and lamb. Dark chocolate pairings bring forward the fruit flavor, as well as spiced cake and berries. Bold spices and cheeses allow Norton to shine in a class all its own.

Cheers to our state grape, Norton! New Year celebrations continue beyond sparkling wines in January. Grab a Norton and share with us how you enjoy this unparalleled product of pride. Tag us on social @missouriwine and #mowine.

Sure, you can sip the sip, but can you talk the talk when it comes to Missouri Wines? Since your glass didn’t come with a glossary, here are some terms to help you learn your way around the tasting room.

Acidity: (n.) The tart or sharp flavors naturally found in wine, which balances the sweet or bitter components.

Aging: (v.) Holding wine in barrels, tubs or bottles under certain conditions after fermentation to develop complex flavors.

Alcohol by volume (ABV): (n.) The amount of alcohol in a wine after fermentation. Noted on the bottle as a percent.

Blend: (n.) A wine created by mixing varietals to create interesting flavors.

Body: (n.) The “weight” of wine on your palate or the perceived thickness of a sip when you drink it. It’s affected by the wine’s alcohol content, sugar levels and dissolved solids. To better understand the difference in body, think about different types of milk and how they feel in your mouth, from skim milk to whole milk.

Brix (°Bx): (n.) The measurement for sugar levels in wine grapes; helps winemakers determine the amount of alcohol wine will have after fermentation.

Decant: (v.) The act of exposing wine to oxygen before drinking it.

Dry: (adj.) A wine that is not sweet.

Fermentation: (n.) The process during which yeast converts natural sugars into alcohol.

Finish: (n.) The lingering impressions, tastes and flavors that remain or evolve after you swallow a sip of wine; aftertaste.

Fortified: (v.) Wines that have additional alcohol added after fermentation.

Mouthfeel: (n.) The physical sensation you feel when the wine is in your mouth, some examples include smooth or velvety.

Nose: (n.) The aromas or smell of a wine, which influence its flavor. In mature or complex wines, it may be referred to as the “bouquet.”

Red wine: (n.) A wine produced from dark-colored grapes. These wines can range in color from purple to deep red.

Residual Sugar: (n.) The natural sugars in wine left over from the grape following fermentation, often abbreviated as RS.

Rosé: (n.) A wine made from red grapes but only fermented with the grape skins for a limited time, which results in its signature pink color. Sometimes called a “blush.”

Sparkling wine: (n.) Wine bottled with enough carbon dioxide to make the drink bubbly or fizzy.

Sweet: (adj.) Wines with residual sugars that make them sweet to taste.

Tannins: (n.) Natural, bitter compounds found in wine, tea and cacao. They can have a drying sensation on the palate. Wines high in tannins are described as “tannic.” Generally, red wines are more tannic than white wines.

Terroir: (n.) The French term for “earth;” used to describe the natural environment where wine grapes were grown, including the soil, the land and the climate. It affects the taste of the wine.

Varietal: (n.) A specific type of grape. Wines made from a specific varietal often share tasting notes common with that type of grape. An example of a Missouri varietal is Norton.

Vintage: (n.) The year the wine grapes were harvested. It’s printed on the bottle.

White Wine: (n.) A pale yellow to golden-colored wine that is often fermented without the grape skins.

Never fear being lost in the complex language of wine. With these terms under your belt, you'll be well on your way to navigating the world of wine.