A special occasion isn’t necessary to enjoy your favorite doughnuts with wine on the side. With national doughnut day on November 5, this sounds like an exceptional reason to grab a half-dozen (or more) at the store. Check out this guide for your favorite doughnuts and try them with a glass of Missouri wine. Don’t forget the pro-tip of ‘sip, bite, sip’ when pairing. Share your favorite dynamic doughnut and wine duo with us on social media with the hashtag #mowine

Each November, Chambourcin takes center stage as a seasoned champion. We celebrate this French-American varietal for its flavor, fruitiness and flexibility to create different delicious wines. Not only does Chambourcin make an excellent red wine (especially with pairings), it also is a great blending grape for red blends and Rosés.

This earthy and sometimes spicy wine is loved by many. Pronounced sham-bor-san, you can order this delicious medium-bodied wine with pork loin or a pasta with red sauce. Take as a gift to a barbecue, as it goes well with ribs and burgers. Even serve it at a bonfire, as it is a perfect red for a Missouri fall day. As palates shift to reds for the colder temperatures, Chambourcin is a great dry red to have around your home this season.

This smooth wine packs a flavorful punch, even with its soft tannins. All sorts of berries are brought out when paired with desserts like chocolate cake, cobbler and dark chocolate.

In this year’s Missouri Wine Competition, Stone Hill’s 2019 Chambourcin took home the Best Dry Red, Best Chambourcin and was triple crowned with the 2021 Governor’s Cup Award. The Missouri varietal also took home this honor in 2019 and 2018. This long-time favorite continues to be recognized for its versatility, quality, as well as the spiced and seasoned flavor desired by all – from wine connoisseurs to friends who enjoy a simple glass of any dry red.

Missouri Wines is calling all wine lovers to join the Chambourcin celebration this November. Tag us with your favorite Missouri Chambourcin with #mowine

Whether you’re gifting a new wine bottle opener or purchasing one for yourself, choosing the right one can be a tough decision. Let’s breakdown eight popular uncorking tools and when to use them.

Twist & Pull

There are many variations of what we like to call the Twist & Pull Corkscrew. This style is a pocket/purse-friendly bottle opener that is perfect to pack when you’re on-the-go. It simply screws into the cork and when you pull, you’ll hear that satisfying “mawp” as the cork pops out.

Waiter’s Friend

This one is another pocket/purse-friendly version that provides a bit more leverage. Many may provide a foil-cutting blade as well. This contraption unfolds and uses hinged leverage to pop the cork. Its design is perfect when there’s more than just a bottle or two to open.

The Winged Corkscrew

This familiar style is often found in the appliance drawer in most kitchens. The bottom of the opener sits on the mouth of the bottle and the worm twists into the cork, the wings are geared up and are ready to pull down. This style is a crowd-pleaser as it is entertaining to watch the gears work together to pop the cork.

Electric Opener

There are many electric versions of the corkscrew that do the heavy-lifting for you. Many styles feature the simplicity of push a button to work its magic and uncork the bottle that await.s

Picture from Ovente.com

Lever Corkscrew

This style is more ergonomically friendly than other manual options as it takes less grip and strength from the user. There are different styles, but many have the same parts. The handles are used to grip around the mouth of the bottle and the lever handle is pushed down causing the worm to screw into the cork. When the lever is pulled back the cork comes out and voila, it’s ready to enjoy

Ah-So Cork Puller

This device is less common, but works great on corks that are older or corks that are weaker and have a tendency of cracking. This two-prong device slides inside the bottle between the glass and the cork. Once inserted, the handle is used the twist and pull the cork out. It is also known as the Butler’s Friend.

Air Pump

Many bottle opener options require some force from the user, while the air pump requires minimal force to use. This style quickly opens a bottle with a few pumps of the device as it uses air pressure to pop the cork.

Coravin Wine System

This device is used to access wine through a corked bottle without ever uncorking the bottle. This system preserves the wine for weeks and even months to come. A needle is inserted through the cork, allowing the wine to pour through the device. Once the serving of wine is poured, the device can be removed and the uncorked bottle can be stored just as it was before for the next time you want a taste.

Picture from QVC.com

Do you have a favorite style of wine opener? Share with us on social media by tagging #mowine

Many wineries have faced the cork vs. screw cap debate in Missouri. Parker Puchta, of Adam Puchta Winery, has plenty of proof that screw caps hold up strong in the fight. After a few years of wine quality concerns with cork inconsistencies and cork taint, Adam Puchta Winery made the switch to utilizing screw caps for most of their wines.

Not only was it an easy and fast way to ensure wine quality and consistency, but it was also a huge cost savings. The average cost they were paying per cork was about 30-45 cents, while screw caps cost them 8-12 cents apiece. Some corks, mostly natural varieties, can cost up to $1.50 per cork. With the cost of cork, also comes the expense of shrink capsules to seal the wine bottle, coming in around 9 cents each. Corking and putting the shrink capsule were outsourced services, meaning two additional shipping costs as well. Parker says switching to screw caps saved Adam Puchta Winery more than a half a million dollars in production costs.

(Photo courtesy of Adam Puchta Winery: Parker pictured on right) 

Screw caps and corks both provide a great result in keeping wine fresh. Cork is a more traditional option and is often used for wines being stored and aged for long periods of time. Parker says they still use corks for their Norton, Sherry and Port wines. Screw caps can keep wines fresh for just as long according to recent industry studies, it just comes down to preference. Parker alludes to the romance of opening a bottle of wine and how many enjoy the uncorking experience. Screw cap options provide accessibility for those without a wine opener, as well as those serving wine in larger quantities.

With most of their wine selection being consumed within six months to a year, it made sense for Parker and his team to switch to mostly screw caps. When their winery is busy, especially in times such as Oktoberfest and Maifest, it is a huge benefit to have wines with screw caps for the ease and speed of pouring wine for large crowds of visitors.

Adam Puchta Winery also decreased their amount of bottling days by half – going from once a week to several times a year. Before, they could only bottle one type of wine on a bottling day, now they can bottle several wines in one session. There are several challenges such as having storage space, glassware, labels and volume, but Parker says that has paid off in the long run as they adapted to these challenges.

Parker and his team work with Brent Baker of Old Woodlam Custom Bottling in Owensville, who serves more than 100 wineries across the state. Rumor has it that he has bottled more than three million bottles this year.

Aside from the production cost difference, it is much more time efficient for Parker and his team in the long run. “It is a big cost savings at the end of the year,” Parker says. Any tools to make quality wine that is affordable for the customer, as well as a better product is a win for us.

Adam Puchta Winery is located in scenic Hermann. Stop in and try a flight of their delicious wines on your next trip through! Tag your travels with #mowine

Cooking with wine has never been easier than with this one-skillet recipe. Whether you’re cooking for two or a table-full, write these ingredients on your grocery list and give this smothered pork chop recipe a go.

2 tbsp olive oil

2 pork chops

¼ tsp salt

¼ tsp pepper

Mushroom Sauce:

1 tbsp butter

8 oz sliced mushrooms

2 tbsp minced garlic

½ cup white wine (Missouri Chardonel)

1/3 cup half-and-half

½ tsp dried rosemary

½ tsp dried parsley

½ tsp dried thyme

Directions:

1.Heat oil over medium heat in skillet. Season pork chops with salt and pepper on both sides.

2.Add pork chops to skillet and cook for 3-4 minutes each side. Use meat thermometer to determine that temperature is at least 145 degrees in the thickest area.

3.Remove from skillet and set aside.

4.Melt butter in the skillet and add mushrooms. Cook until browned for roughly 3 minutes.

5.Stir in garlic and add Missouri Chardonel wine. Cook until liquid is mostly evaporated for 2 minutes.

6.Add half-and-half followed by dried herbs. Cook until simmering.

7.Place pork chops in the skillet to heat.

8.Plate and top with sauce.

9.Pair with white wine and enjoy!

Tag us on social media with #mowine when you try this recipe!

Years before pumpkin spice flavors saturated the market, Wenwood Farm Winery released their Pumpkin Pie wine. Co-Owners Laura Neese and Tom Kalb were asked to create a pumpkin wine for their local harvest festival. Laura wasn’t sure about the idea and noted that the winemaker wouldn’t want to bother with making a pumpkin wine. Tom took it as a challenge. Today, their Pumpkin Pie wine has a crazed following 13 years later.

“We wanted it to drink like a wine and finish like you just had a piece of pumpkin pie,” Tom says. “It is all about the flavor, smell and the creamy mouthfeel of the wine.” It truly smells and tastes like your favorite Missouri wine country season. They debut the limited release wine each September and sell out quickly, often before fall is over. “It is our fastest seller, no doubt,” Tom says.

This seasonal grape wine, is made with real pumpkins, which helps the wine get its orange color. Wenwood Farm Winery uses all-natural flavors and spices including nutmeg, cinnamon and ginger. It is best enjoyed fresh after opening.

Wenwood Farm Winery, located in Gasconade County, is notable for their use of repurposing beautiful old dairy barns as their production facility, tasting room and patio setting. Flocks of wine country travelers call this area one of their favorites for the ambiance and relaxing lawn area.

Next time you are in Bland, Missouri take a short trip down Brick Church gravel road, stop at the green and white barns and enjoy a delicious wine tasting! Plan a trip now to try their famous Pumpkin Pie wine before it is gone!

Tag us in your wine country travels with the hashtag #mowine

Pasta with wine is a beautiful thing…but try using wine in your pasta! Use your favorite medium-bodied, dry red Missouri wine in this dish. It is an easy, flavorful dinner to work in rotation.

Servings: Feeds 4-6

Total time: 25 minutes

Ingredients:

Kosher salt

1 lb pasta of your choice

1/4 c extra-virgin olive oil 

1 tbsp minced garlic

1 large shallot thinly sliced

1/2 c fresh mushrooms sliced

1/2 tsp dried crushed red pepper 

1 tbsp tomato paste 

1 bottle Chambourcin

1 tbsp butter 

4 oz coarsely crumbled feta cheese 

Directions:

1.Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally. Drain and save the pasta water.

2.In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Add the minced garlic, shallots, mushrooms, crushed red pepper flakes and 1 teaspoon of salt. Cook until the garlic becomes fragrant, around 1 to 2 minutes.

3.Add tomato paste and Chambourcin wine. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.

4.Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water as needed).

5.Stir in butter and 1 teaspoon of salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute.

6.Add feta cheese and serve.

Let us know how you like this recipe! Tag your delicious pictures on social with #mowine.

Whether you’re looking for the perfect gift for your favorite foodie or would like a fun, flavorful way to use your favorite Missouri wine, this recipe is for you. Wine-flavored finishing salts are a simple yet delicious addition to many meals. With just two ingredients, you can wow even the most delicate palates with salts that share the rich color, bouquet and notes of your favorite Missouri wine.

Sprinkle it on your favorite protein as a finishing salt, add it to your go-to marinade recipe or even use it to add flavor to your favorite breads, starches and veggies.

Ingredients needed:

• Favorite Missouri wine, red wines make beautiful salts
• Coarse salt, such coarse sea salt, kosher or flake salt

Total time: 3.5 hours

Supplies needed:

• Measuring cup
• Sauce pan
• Tray, one which can be lined or disposable for easy clean up
• Jar or other airtight storage container for the finished product
• Spice grinder or blender to break up any clumps and get preferred texture (optional)

Steps:

1. Preheat your oven to 170 degrees Fahrenheit
2. Combine 1-part coarse salt to 3-parts wine in a saucepan. We’ve found using 1/3 cup salt to 1 cup wine gives us the perfect amount to fill giftable 4 oz. jelly jars.
3. Bring the salt/wine solution to a simmer while stirring to dissolve the salt. Simmer for at least 30 minutes to reduce the liquid until it can easily coat the back of a spoon and is almost syrup-like in consistency.
4. Pour the reduced liquid into a tray and place in the preheated oven.
5. Stir every 15 minutes to break up any clumps until the salt is completely dry. This should take from two to three hours.
6. (Optional) Process your dry salt in a spice grinder or blender to break up any clumps or create a finer texture, if desired.
7. Store the salt in an airtight container.
8. Sprinkle flavored salt as a finished salt for your favorite protein or add it to your favorite recipe for a hint of your chosen wine’s bouquet.
9. Experiment with different varieties of Missouri wine to find your favorite.

When enjoying a dish finished with your homemade salts, sample a glass of the same wine to bring out all the flavors. Give this a try for yourself and package some jars for unique gifts while you’re at it. Share the finished product with us by using #mowine on Facebook and Instagram.