Looking for a new and different way to enjoy Missouri wines at home this holiday season? Try mixing up a pitcher of delicious sangria to share!

Sangria is a mixed beverage originating from Spain and Portugal, although the exact history of how sangria came to be is a bit of a mystery. This summertime sipper’s name actually comes from the Spanish word for “blood” (sangre) and pays homage to the rich red wine that serves as the base. Want to change things up? While red wine is traditionally used in Spanish sangria, other Missouri wines make an excellent base, including Vidal Blanc featured in our Missouri Winter White Sangria recipe.

The beauty of sangria, besides its vibrant color, lies in its ability to be customized based upon your taste preferences. Do you like a sweeter or more tart taste? Are you a fan of tropical flavors, or do you prefer more spicy notes? The possibilities are endless with sangria! Once you know the basic building blocks, you can mix, match and create sangria for nearly every occasion and palate.

Creating your masterpiece is easy – all it takes is 4 easy components to build your perfect sangria (check out our handy infographic for building your best sangria).

1. Wine: Red, white, rosé – choose based on your taste preferences.
2. Sweetener: Common sweeteners include honey, sugar, simple syrup, fruit juice or sweet wine.
3. Fruit: Fresh or frozen fruit is commonly found in sangria recipes. Experiment and add spices or fresh herbs!
4. Liqueur: Brandy is used in traditional Spanish sangria, but any liqueur that pairs with your ingredients will work.

Need some inspiration for a fun and festive sangria to serve? Check out the recipe below!

Merry Mead Sangria Recipe

This colorful concoction is sure to be a hit at your next holiday gathering. Rich, spicy Norton and mellow, slightly sweet mead mix with fresh fruits and baking spices in this festive and flavorful sangria. We left the traditional fourth component of a sangria (liqueur) out of this recipe, but feel free to add your favorite liqueur that pairs with the following ingredients.

Prep Time: 15 minutes (not including chilling time)

Yield: 6-8 servings

Ingredients:

2 – Oranges (one for sangria and one for garnish)

½ – Honeycrisp Apple

½ – Granny Smith Apple

1 cup – Cranberries (add more/less depending on desired taste)

3 – Cinnamon Sticks (add more/less depending on desired taste)

2 tsp. – Cloves (whole)

1 cup – Orange Juice

½ bottle – Missouri Mead

1 bottle – Missouri Norton

Directions: 

Slice one orange into thin slices. Chop apples and slice cranberries in half. Place all fruit in a large serving pitcher or bowl. Add cinnamon sticks and whole cloves. Pour orange juice over fruit, followed by mead and Norton. Stir, chill and enjoy in glasses topped with an orange slice garnish!

Quick tip – want to easily remove your cloves and cinnamon sticks before enjoying a glass? Place them in a cheesecloth pouch or use a mesh strainer to retrieve them before serving.

Nestled on a hillside in historic Augusta, Balducci Vineyards has been producing wine since 2001. While the Balducci family has been making and selling award-winning wine for nearly 20 years, the family’s history in the food and beverage industry goes back several generations. This deep-rooted connection to family and heritage is an integral part of not only the winery’s success, but of their recognizable branding and inspiration for the lineup of wines Balducci offers.

The Balducci family migrated from Italy to the United States in 1906. Louis Balducci spent time working in California vineyards and started the Balducci Wine Company in 1946. In 1975, Rick Balducci, son to Louis, and two business partners opened Balducci’s Restaurant in St. Louis. Rick and his wife, Carol, purchased the winery property from a family member in 1987 with a vision to build a successful winery program. The Balduccis have continued to make the wine business a family affair. Carol and Rick handle many aspects of events and day-to-day operations at the winery and Nic, their son, is the chief winemaker.

Balducci Vineyards ties in a strong connection between family and history. The winery gives subtle nods to their heritage and history in many aspects of their business, including the packaging of their award-winning wines. A hallmark of the Balducci wine label is the silhouette of a barn, which pays tribute to the original barn on the winery property that has been standing since the 1800s.

The significance and story behind the Balducci label is as unique as the wine inside. Each wine’s name references various aspects of the Balducci family’s heritage and interests. Natalia, a Vidal Blanc and Vignoles blend, was named after Rick and Carol’s daughter, Natalie. Sonata and Aria (currently sold out) reflect Rick’s interest in music as both names are terms used in musical composition. The latest wine to be added to the Balducci Vineyards lineup is 43^o10^o, which has its own unique story and connection to the family.

Nic and his wife gave birth to a son nearly two years ago and named him Lucca. This name was of particular significance because the Balducci family came to the United States from the northern Italian city of Lucca. Lucca’s GPS coordinates are 43 degrees north latitude and 10 degrees west longitude, the exact combination that grace the label. Other elements of the 43^o10^o packaging also pay homage to the family’s heritage. A golden wax seal adorns the label and is reminiscent of traditional Italian wine labels. The stamp showcases the same outline of the historic barn as the other wines in the Balducci Vineyards lineup. The thick paper and metallic gold lettering were carefully selected to incorporate elements of traditional wine labels as well. These features are combined elegantly to create a label doesn’t overpower the beautiful wine inside and piques the interest of the curious customer. Balducci Vineyards’ 43^o10^o is a rich, fortified white wine made from 100% Vignoles grapes and aged new French oak barrels for 30 months. While 43^o10^o is a dessert wine that pairs well with dark chocolate and dried fruits, it can be enjoyed at any occasion.

Stop by Balducci Vineyards during your next visit to Augusta and toast to family and heritage with 43^o10^o. To learn more about Balducci Vineyards and to find their contact information, check out their listing on our website.

It’s the time of year when we scramble to find gifts for our friends and family members. Sometimes it is hard to think outside the box and find the perfect gift year after year. 

Missouri wineries are here to help! What better way to spread holiday cheer than shopping local? Now more than ever, they need your support.

Many wineries have unique gift options for that wine lover in your life. Of course, you can find a great selection of Missouri wines, but retail items may also include:

The best tip we have to give when it comes to Christmas shopping? When in doubt, a bottle of wine always does the trick… especially when it’s Missouri wine!  

The menu for Thanksgiving dinner looks a little different from house to house, but the basics tend to remain… turkey, stuffing, mashed potatoes, cranberry sauce, etc. So, if everyone’s Thanksgiving dinner tastes a little different, how do you know which wines to pair? We have some tips that may help.

Seasonal Superstars: Chambourcin and Chardonel

These two varietals are incredibly food-friendly and are a good match for most fall favorites. They go great with mushrooms, garlic, butter and other staple flavors of Thanksgiving dishes. Side note: if your family serves ham instead of turkey, pair it with a delicious glass of Chambourcin. 

Delicious Details: Norton and Vignoles

Norton, the official state grape, makes big and bold red wines which can sometimes overpower mild flavors. However, Norton is also known for having the baking-spice flavors that are so prevalent in recipes for Thanksgiving, that it can make a really nice complement to your feast. While Chardonel is a great go-to dry white wine, all the flavors of fruit, sugar and salt (think candied yams) might be better matched with a sweeter, fruit forward wine such as Vignoles.

Don’t Underestimate a Great Rosé

Rosé wines can be sweet, dry, and everything in between which means you can find the perfect one to please the palates in attendance at your festive feast.

Sweet Treats Want Sweet Wines

A Late Harvest dessert wine or sweet white wine are a great addition to your menu as they pair so well with Thanksgiving favorites such as pumpkin and pecan pie. Treat yourself and fellow feasters to a truly delicious pairing to round out your meal.

This Thanksgiving invite Missouri wines to the table with some or all of these delicious pairings.

While St. James, Missouri, may seem like a small town, there is plenty to see and do, especially if you enjoy the great outdoors. From hiking and biking to camping and grilling, the local parks are a must-see. 

Take a look at our printable trip planner and be sure to stop by the five Missouri wineries in town.  

In 2005, Bob and Lou Ann Nolan purchased 84 acres of land in Augusta and transformed it into the family-grown winery that patrons know and love today. Noboleis Vineyards is run by the Nolans, along with daughters Chris and Angie. The family gets to spend their days doing what they are passionate about – winemaking. 

Noboleis Vineyards opened their doors to welcome customers in 2010 and in the past 10 years they have not only expanded their portfolio of wines, but buildings as well. In 2017, a second building that housed warehouse space, offices, vineyard loft, bridal suite and barrel cellar was built. With the winery’s success and consistent customer demand, the family has planted additional vineyards of Norton and Vignoles grapes.

A standard line including a dozen wines was served when the winery first opened and the list grew significantly over the years. Noboleis Vineyards has since added a Reserve Line, Small Batch Series and expanded its dessert wine series. The winery’s 2014 vintage Norton was awarded the CV Riley in 2016, recognizing it as the best Norton in the state. The Reserve Line includes an Owner’s Reserve Cuvée that has received two gold medals with a 90-point ranking at both the 2020 Sunset International Wine Competition and the 2020 Sommelier Challenge International Wine Competition.

While the winery’s evolution and awards are noteworthy, so are the fond memories made by the family over the years. Each member of the family recalls many fond memories as Noboleis is truly family-owned and family grown.

When Bob & Lou Ann first purchased the property, the land was simply open fields and trees. Tricia Newbold, granddaughter to Bob & Lou Ann, can remember venturing out one weekend with her grandfather and best friend when she was about 13 to help him measure out the footprint of the current tasting room and winery. Now 28 years old and the marketing manager for the winery, Tricia is always in awe over the winery’s transformation from an 84-acre field to the vineyards and business it is today.

Angie Geis, daughter to Bob & Lou Ann and part-owner of Noboleis, remembers bringing her two oldest children out, three and six at the time, for hillside picnics during the early planting and building phases. Fast forward to today, her son, now 21, and daughter, 18, have both worked or interned in some capacity at the winery.

The Noboleis family, like many others, had to put anniversary celebrations on hold but they are hopeful that festivities can take place next year. Until then they want to give a very big thank you to all who have supported them throughout the last 10 years – this year especially. They have loved every minute of it and are looking forward to a bright future.

Pork and Missouri wine are a perfect pair. Juicy pork tenderloin cooks in an herb crust and mingles with a flavorful sauce made from dry Chambourcin wine. This easy and quick dish is sure to please any crowd. Check out this quick video to see just how easy it is to make this delicious dinner.

https://www.youtube.com/watch?v=TqyNuy33rlg&feature

Herb Crusted Pork Tenderloin with Chambourcin Sauce Recipe

Time: 45 minutes  | Serves: 4

Ingredients:

3 tbsp. – Salted butter

1 tbsp. – fresh rosemary, chopped

2 tbsp. – marjoram, divided

1 tbsp. – steak seasoning

3 tbsp. – minced garlic

1 lb. boneless pork tenderloin

Olive oil

Balsamic vinegar

1 lb. baby bella mushrooms (sliced)

½ yellow onion (thinly sliced)

¾ cup Chambourcin

Garlic salt

Salt

Pepper

Directions

Preheat the oven to 400^oF. In a small bowl, melt butter and add rosemary, 1 tbsp marjoram, steak seasoning and minced garlic. Stir together until evenly mixed and set aside.

In a large baking dish, brush the tenderloin with the olive oil and balsamic vinegar. Brush the butter and seasoning mixture onto the pork tenderloin until completely covered.

Add the mushrooms and onions to the baking dish, filling in the open space on either side of the tenderloin. Season the mushrooms and onions with 1 tbsp marjoram, garlic salt, salt and pepper. Pour red wine into the baking dish, covering the mushrooms and onions.

Bake for 20-25 minutes or until the internal temperature of the tenderloin reaches 145 degrees.

Slice tenderloin and serve medallions topped with the Chambourcin mushroom sauce.

Want to save this recipe for later or share with a friend? Print the recipe card below!

In 1970, Jim and Pat Hofherr reinvigorated the local Italian wine heritage by opening St. James Winery, a place where wine could be enjoyed with friends and family. The winery sits right along Interstate 44 in the Meramec Highlands. If you’ve driven along this stretch you may have seen the original St. James Winery sign, chosen by Jim and Pat and still greeting visitors 50 years later.

The Meramec Highlands provide unique grape-growing conditions. The region’s distinctive weather patterns, along with the unique soil in the vineyards, are exactly what St. James Winery needed to make award-winning wines that fans know and love. Jim Hofherr used these conditions to make 8,000 gallons of wine in his very first year – that’s about 3,000 cases.

On opening day in November of 1970, St. James Winery made over $100 and Jim knew he and his family could make a living doing what they loved. Over the years Pat and Jim continued to grow the winery and worked with other families to pave the way for future growth of the Missouri wine industry. The Hofherr family values were centered around leaving the world better than they found it and improving the wine industry.

Today, Jim and Pat’s son, Dr. Peter Hofherr, runs the winery. He is the Chief Executive Officer of St. James Winery, as well as Chairman of the Missouri Wine and Grape Board. He sits on several national boards and, like his father, works hard to consistently improve the industry. Agriculture is near and dear to him, as he was once the director for the Missouri Department of Agriculture.  

It’s no surprise that the Hofherrs’ dedication to family values and commitment to the industry have led to the tremendous growth of St. James Winery over the last 50 years. What was once a team of two is now a staff of 130, some of whom have relocated from abroad and brought international perspective to the Missouri winery. Being a part of the wine industry has attracted global talent and enabled them to become US citizens over the years. Andrew Meggitt, executive winemaker at St. James, is from New Zealand and now calls St. James his home.

Other changes include adding additional warehousing, vineyards, a Branson location, restaurant, a family-friendly outdoor space and more. St. James Winery partnered with Public House Brewing Company and built a facility next door in 2014. It is a place for patrons to enjoy freshly brewed craft beer, a vision of Jim’s that Peter brought to life, as well as a farm-to-table menu, live music and other events. Just two years later The Gardens, a pet and family-friendly outdoor space between the winery and restaurant, opened for its first full season. 

St. James Winery now produces 250,000 cases of wine per year and is sold in 18 states across the U.S. It is the third most-distributed winery east of the Rockies. Customers can choose between 45 different wine varieties, including the recently released Sparkling Fruit Wine in a can. Peter is especially proud of Velvet Red, one of the original wines offered at St. James, because it was his father’s first product. It was made as a tribute to the local Italian community who made very similar wines. Peter added that Velvet Red continues to be the top selling sweet red wine in the state year after year. Today, St. James Winery produces the most gallons of wine in the state and is one of the most-awarded wineries in Missouri.

Running a winery takes a lot of hard work, but for Peter it’s worth it as the winery is part of his family. Looking back, he remembers being deeply involved in the family business at a young age, so much so that he chose a college with a late-September start date each year that would allow him to work alongside his father during harvest. For Peter, winemaking is a natural process, based on nature, that lends itself to the cycle of life. Sharing the experience from start to finish creates such a strong bond with family. Next year that bond will continue to grow as Peter’s daughter returns to the winery.

In addition to many family traditions, St. James Winery hosts a variety of annual community events as well. Every spring, the winery celebrates Earth Day and its commitment to sustainability. The winery also has an annual harvest festival and a grape stomp. The grape stomp tradition was started in the early ‘70s by Pat as a way to bring the community together.

Aside from celebrating 50 years, there are additional milestones and accomplishments Peter is proud of. In the mid 1990s, St. James Winery was named by Bon Appetit as having produced one of the top 50 wines in the world – that wine being Seyval Blanc. More recently in 2014, St. James was recognized as the 14^th most awarded winery in the world. Receiving four Governor’s Cup awards and five International Wine Competition wins for best red or white wine are further points of pride for the winery family.

While the St. James Winery family and friends wanted to celebrate the momentous 50^th anniversary, the current pandemic has delayed events to November of next year. Peter and his mother Pat are excited to commemorate the 50-year mark and are patiently awaiting the chance to share the winery’s history, introduce a special anniversary wine and so much more. Stay tuned for details to come next fall. For now, we can all celebrate the 50^th anniversary by sipping a delicious glass of award-winning St. James wine, knowing that the future is bright for this family-owned winery.

Tucked away in the bluffs on the Osage Ridge just outside of Augusta, Montelle Winery offers breathtaking views and unique experiences for its customers. Over the last 50 years, Montelle may have changed ownership, names and locations, but the dedication to excellent service has remained unwavering.

The original stone house on Osage Ridge.

The original Montelle Winery was opened by Clayton and Nissel Byers in 1970 under the name Montelle Vineyards. A small A-frame tasting room sat perched on the bluff overlooking Augusta, while the main wine production facility could be found on the Augusta bottom road. The couple took on partners, Bob and Judy Slifer, and ran the winery together until 1984. After Clayton’s passing, the Slifers and partner Forrest Peak ran the winery as Osage Ridge Winery until 1998.

Tony and Cindy Kooyumjian (pronounced Coo-yum-gin), who were currently operating Augusta Winery in downtown Augusta, purchased Montelle Winery in 1998. Tony remembers his first time visiting the Montelle property for a wine trail meeting, and reveling in the spectacular views of the farmland and valley below the blufftop. He was on a small deck attached to a house on the property, and saw enormous potential with the hidden gem on the bluff. The Slifers later approached the Kooyumjians about buying the winery, and requested that the couple continue to produce quality wine using grapes from the appellation.

Montelle Winery Owners Tony and Cindy Kooyumjian (2009).

Since they became owners 22 years ago, the Kooyumjians have expanded the winery for continued growth. What was once a roughly 500 square-foot tasting room and small patio area has now been transformed into an expansive tasting area, kitchen and multilevel outdoor deck. An event center now welcomes up to 150 guests for celebrations or private events. In terms of infrastructure, additional storage space was added and a warehouse was built on the property. This property is kept running smoothly by the Kooyumjians and their staff, which includes a team of full-time members and anywhere from 45 to 60 part-time employees.

The team at Montelle Winery works to offer every guest an outstanding experience during their visit to the winery. Tony reminds the Montelle team that they are in the hospitality business, where customers are treated with respect and educated about Missouri wines and the surrounding Viticultural area. After traveling to many wineries throughout the country, the Kooyumjians were surprised to find that many tasting room employees struggled to provide information about wine; this discovery caused the owners to focus efforts on employee education and training. Montelle Winery goes above and beyond to help their employees offer next-level service and provide guests with an educational experience. The Montelle team gathers for an annual sales meeting that offers employees an opportunity to learn more about Montelle’s wine offerings and develop a posture of hospitality and service. Throughout the year, team-building events allow employees to connect, increase their wine knowledge and celebrate successful seasons on the production side of the business.

Montelle Distillery spirits.

Under previous ownership, 53 wines were produced at one time. The Kooyumjians decreased that offering to a more manageable 27 wines. From ice wines to reserve wines, sweet to dry, there’s a wine that will please nearly every visitor. In addition to a modified wine offering, the Kooyumjians opened a distillery on the property in 2000 to begin offering fruit brandy and grappa (a grape-based vodka). This microdistillery was the first in Missouri, and Montelle Winery was the first Missouri winery to also have a distillery on-site. Besides adjusting the wine offerings and adding spirits to the lineup at Montelle Winery, the Kooyumjians have been proud to open and operate the Klondike Café, which offers a full menu of appetizers and entrées that are selected to complement the wines offered in the tasting room. The idea of a restaurant occurred to Tony after seeing customers visit the winery with fast food or convenience-type foods that didn’t pair well with Montelle’s wine selection. The Kooyumjians wanted to offer healthy, fresh and well-paired food options and opened the restaurant in 2000. The menu offerings grew from meats and cheeses to fresh salads, pizzas, wraps and fresh-baked bread.

Enjoy a bottle of wine and fresh-baked pizza from the Klondike Café.

Some of Tony’s favorite events and traditions include annual holiday and Appellation Day celebrations at the winery. In honor of Montelle Winery’s 50th anniversary, a special Napoleon brandy release and other events can be expected. The winery is also collecting visitor stories and photos to be shared in commemoration of Montelle’s golden anniversary.

Expanded, paved outdoor seating allows for a scenic view of the valley below.

Producing exemplary wines and providing visitors with a great experience has always been at the heart of Montelle Winery’s mission. Tony is proud of how Montelle has grown to offer breathtaking views, live music, award-winning wines and carefully-selected food pairings. For the Kooyumjians, seeing visitors return year after year and share their memories is one of the most rewarding parts of operating Montelle Winery. Visit the hidden gem on the blufftop, enjoy a meal from the Klondike Café with your favorite wine and toast to another 50 years of success and service at Montelle Winery.

Looking for a unique way to display corks from your Missouri wine country adventures? Warm up your hot glue gun, find some festive foliage, and pick out your favorite corks. A wreath is an easy way to spruce up any door or wall, and a wine-themed wreath makes a perfect addition to any wine lover’s abode. For under $30, you can make this wreath in five easy steps!

Supplies needed:

Hot glue gun and glue

Wire wreath frame

Burlap ribbon

Wine corks

Seasonal foliage

Step 1: Wrap the burlap ribbon (a standard spool should be plenty) around the wire wreath frame, ensuring that no bare metal is exposed (see photos). Secure the ends of the ribbon with hot glue and let dry. We used a 12” wreath frame, but feel free to select a larger wire frame if you’d like a larger wreath.

Step 2: Hint - It may be helpful to pre-arrange your corks on the wreath frame before gluing them. Using the inner track of the wreath frame as a guide, glue wine corks to the burlap ribbon (see photos). Leave the width of approximately 1-2 wine corks empty at the top of the wreath. We used 50 intact corks for this wreath, but you may need more corks if you select a larger wreath frame.

Step 3: After the first ring of wine corks have been glued and dried, begin gluing a second ring of wine corks to the outer edge of the burlap ribbon (see photo). Between each cork, glue a decorative item of your choice (we used berries) to the burlap ribbon. Similar to Step 2, leave space at the top of the wreath. Let the glued corks dry, then add other decorative pieces to the wreath. We used flowers, leaves and berries from fall stems found at a local craft store – we also suggest using decorative filler (found at local craft stores), buttons, or artificial grape leaves. The possibilities are endless!

Step 4: Use your remaining burlap ribbon, or any ribbon on hand, to make a loop for hanging your wreath. Tie this ribbon in the open space at the top of your wreath, and cover the exposed ribbon with your seasonal decorations. We wrapped sunflower stems around the wreath frame, but other decorative options could include artificial leaves or a festive bow.

Step 5: Display your new wreath!