Did you know that growing and tending grapevines in Missouri wine country is a year-round process? Those who grow and harvest grapes in Missouri work to ensure that vines are well-kept and produce quality grapes that make our award-winning wines.

Take a look at the lifecycle of a grapevine and the work that goes into keeping it healthy and productive.

Winter Pruning

Pruning is an important step in the vineyard during winter months and typically takes place after the coldest winter temperatures have passed. Pruning and training grapevines allows for the development of full, flavorful grape clusters in the summer months of the following year.

Read our article on pruning to learn more about this process.

Spring Budding

Just as the warmth of spring awakens many plants across the Show-Me State, grapevine buds swell and break open to reveal the vine’s first leaves as temperatures warm in the vineyards. These buds will eventually grow into shoots.

Our article on bud break explains this process in greater detail.

Spring Flowering

As spring begins to turn to summer, grapevines across Missouri wine country begin to show signs of flowering. Flowers, which will later turn into grape berries, begin to emerge from their caps and bloom.

Learn more about flowering in our article on vineyards in bloom.

Summer Fruit Set

Summer leads to the beginning of one of the most exciting times in the vineyard, the development of grape berries. The flowers that opened and bloomed in the spring will turn into a seed that develops a berry to protect itself. Fruit set is the time when the bounty of a year’s crop can be determined.

To learn more about fruit set, read our article on how a new vintage emerges.

Summer Veraison

As fruit set concludes, grapes change color in a process called veraison. Veraison is when the berries on a grape cluster soften and assume their varietal-specific color. This is also an indicator that harvest is fast approaching.

Our article on veraison details this exciting time.

Fall Harvest

Harvest is a time of excitement in Missouri wine country, and is one of the busiest times for wineries. The months of August, September and October are generally the main timeframe for harvest in Missouri vineyards. During harvest, grape clusters are removed from the vine (either by hand or machine) and begin their journey through the winemaking process.

Our recent article on harvest describes the differences between machine and hand-harvest.

The best way to experience the lifecycle of a grapevine is to visit a Missouri winery and see the vineyards for yourself. Find a winery near you today!

Located along a winding creek in the beautiful Frene Valley just two miles southwest of Hermann, you will find the Adam Puchta Winery (pronounced pook-tah.) Adam Puchta and his son, Henry, founded the winery 165 years ago in 1855. The winery is now run by the Puchta family’s 6^th and 7^th generations, making it the oldest continuously family-owned winery in the United States.

Pictured: Founder Johann “Adam” Puchta and granddaughter Pearl, 1904

In 1990, after prohibition, Randolph (5^th generation) and son Tim (6^th generation) reopened the winery. Tim, who was once a respiratory therapist, utilized his chemistry and medical background in the winemaking process at the winery. They started by planting three acres of Norton grapes, restored the original wine cellar for use with modern tanks and equipment and renovated the original stone home into a tasting room and gift shop. The following year the winery released its first vintage of Norton, Vidal Blanc and Seyval Blanc. The original wine list consisted of Hunter’s Red, Misty Valley, Blush and Adam’s Choice, three of which are still available today. In addition to the originals, there are nearly 20 more wine varieties ensuring there’s something for everyone. 

Puchta family 6 ^th and 7 ^th generation pictured with the 2020 wine offerings.
Left to right: Spencer, Tim and Parker Puchta

Tim Puchta paints a beautiful picture of life at the winery. From working alongside his father, enjoying his mother’s delicious cooking, to raising his own children there – two sons, Spencer and Parker. Some of his fondest memories were digging out an old cellar by hand with a pick axe, playing flashlight tag with his boys and enjoying bison and ostrich dinners prepared by his mom. It’s no surprise that Tim’s sons have a vested interest in the success and future of the winery.  Parker went to culinary school and is now the Operations Manager for the winery, while Spencer, with a degree in hotel and restaurant management, helps out whenever possible getting away from his day job. Both boys were brought up knowing the history of the winery and its importance to the Puchta family legacy ... but also in the wine culture of good food and wine, which was a big part of their everyday lives.

Tim Puchta evaluating the Norton vines in 1996.

There have been many changes at Adam Puchta Winery over the years. What was once a four-person staff is now a team of 15 full time employees. Today, working at Adam Puchta Winery is more than a job. You can make a career there. Other changes include turning the old cellar into a popular bistro, bringing mobile bottling on-site, switching to screwcaps and adding a mobile slushie trailer, an idea brought to life by Parker. The winery is ever-changing with each generation that comes in. They are always looking for ways to work more efficiently and give customers the best experience possible. Tim reminds us that in today’s world, it’s unique to have something that can be passed down from generation to generation.

Adam Puchta Winery 1979 vs 2020

Many family-owned businesses were affected by the COVID-19 pandemic, but the Adam Puchta Winery found ways to stay afloat. Parker’s culinary background and the 1855 Cellar Bistro proved to be a pivotal strength for the winery. When many regional restaurants temporarily closed their doors, the winery’s curbside dinner specials became a much-needed resource for the community. Customers could also pick up wine by the bottle, case or their popular wine slushie mixes by the jug. This unfamiliar time allowed the winery to restructure and get creative,while utilizing their ample outdoor seating in a manner by which patrons were still able to visit while social distancing. In fact, people road-tripped from hours away to sit back, relax and enjoy a glass of award-winning wine.

Adam Puchta’s expansive wine offerings, 2020

Adam Puchta Winery knows how to throw an event. Many of their happenings are annual and include special wine dinners, holiday celebrations, festivals and their very own Doe Camp. Doe Camp is a fundraiser that helps to raise money to support local residents who have been afflicted with cancer and has been doing so for 10 years.

Sharing samples of the newly released Mull It Over seasonal spiced wine.

There are many accomplishments and accolades for the Puchta family to be proud of.  However, for Tim, it’s not just about the hundreds of awards won, but it’s the history itself and the ability to carry on the legacy of fine winemaking, that makes him most proud. It is a big deal and cause of much elation to be celebrating the winery’s 165^th anniversary during the month of October 2020. The celebration starts with Grill Your Own Steak Night and Fish Fry and will include wine specials and just overall good fun throughout the month.  Guests will have the opportunity to purchase a limited-edition, special anniversary release of “1855,” their sherry style wine, while supplies last.

Limited edition 1855 sherry to commemorate the 165 ^th winery anniversary.

What does the future hold for Adam Puchta Winery? A wine club will soon launch and Parker has dreams of creating a wine library that club members will have special access to. There is definitely a big vision for the future and while we wait to watch it unfold one thing is for sure, the Puchta legacy will continue to live on and customers can continue to experience and appreciate their love of family.

Photos courtesy of Adam Puchta Winery.

With Missouri wines, there’s an option for everyone and a perfect pairing for every craving. Want to wow your palate? Try these unexpected food and Missouri wine pairings to shock and surprise your senses. Whether you’re looking for something sweet, salty or altogether outrageous, there’s a Missouri wine that will complement your treat of choice.

Get the most out of your remaining summer garden with this easy, cheesy squash gratin. Zucchini and yellow squash strips, along with tomatoes and plenty of cheese, are cooked in Missouri wine and fresh green onions until bubbly golden goodness ensues.

Prep Time: 1 hour

Bake Time: 30 minutes

Serves 4 people

Ingredients:

2 medium yellow squash
2 medium zucchini
3 green onions, bulbs and green tender parts finely sliced into rounds
¹/₃ cup Vidal Blanc white wine
2 Roma tomatoes, thinly sliced
¹/₄ cup extra-virgin olive oil
1¹/₂ cups finely shredded Swiss cheese
¹/₄ cup crumbled Feta cheese
Coarse salt
Pepper

Preheat oven to 425 degrees and slice the squash and zucchini lengthwise using a mandoline or Y-peeler. The vegetables should look like long, thin strips. Place slices on a single layer on baking sheets. Using a pastry brush, coat the vegetables with olive oil and sprinkle with the Swiss cheese. Let the strips rest and absorb the oil for about 5 minutes.

Heat one tablespoon of oil in a nonstick skillet over medium heat. Add sliced green onions and cook until browned, stirring occasionally. Add the wine and cook until reduced, or about 3 minutes. Remove from heat and pour into the bottom of a 9-inch round baking dish or pie plate.

Take one zucchini strip and roll it tightly, and place it in the center of the baking dish or plate. Take one squash strip and roll it tightly around the rolled zucchini strip. Continue to wrap the vegetable strips around each other, alternating between the zucchini and squash until a wheel shape forms in the baking dish (see photo).

Tuck the tomato slices between the vegetable layers, and sprinkle the remaining Swiss cheese and the feta cheese on top of the vegetables. Season the  dish with desired amounts of salt and pepper, and bake for 30 minutes or until cheese is golden and bubbly.

Enjoy this dish as a side at your next gathering, and share your results with us using #MoWine!

Harvest, outdoor events and special promotions… it must be Missouri Wine Month!

September is a very special month in Missouri. The weather is great and there is so much to do to celebrate Missouri Wine Month. We also enjoy using this time to showcase the amazing impact Missouri wines have on the economy.

The local wine industry is consistently on the rise in so many ways. A 2017 study found that the annual economic impact of wine and grapes on the state is $3.2 billion. The industry supports more than 28,000 full-time jobs and sells 1.16 million gallons of wine every year. With 1,700 acres of grapes and 425 growers, harvest is a very exciting time in the vineyards of Missouri. Winemakers and vineyard managers work tirelessly to produce delicious options for everyone.

From dry to sweet, bottled to canned, indoor to outdoor seating and so much in between, Missouri wine country has endless options for everyone. Whether you’re planning on a day trip or looking for a weekend getaway, Missouri wineries have you covered. Lodge nearby or stay a winery-owned bed and breakfast. You’ll want to have your camera ready as there are stunning photo ops everywhere. From vineyards to valleys, riverfront to bluff tops, you’ll surely capture something breathtaking.

Why is September such a great time to visit wine country? There are so many fun things to do! Whether you’re exploring with your significant other, family or a group of friends you have the options of live music, festivals with food trucks, wine trail events, group winery tours and more.

We invite you to celebrate Missouri Wine Month by attending fabulous events offered by our wonderful wineries and wine trails. We also invite you to show your support of this special time with a custom Facebook profile frame. Choose between three options from now until September 30th. Just go to update profile picture, add frame and search “Missouri Wines” to find your Missouri Wine Month frame.

Keep an eye on our social media platforms throughout the month for compelling blogs, Missouri wine swag giveaways and exciting new food and wine pairings.

When is the right time to harvest?

In general, the prime time for the annual grape harvest falls in the months of August, September and October. The best way to test for maturity of a grape is by tasting them. If the grapes are sweet and flavorful, they are ready to be picked. Winemakers will ensure the varietal flavors show through.

Another way to determine if grapes are ready to be picked is by examining their color. This is, of course, dependent on the type of grape that is grown. Red grape varieties will turn from green to red as they ripen, while the stems and grape seeds turn brown.

Grapes should be picked on a dry day, as wet grapes do not keep as well. Once harvested, they can be stored for several weeks at 32 degrees Fahrenheit and 90% humidity level.

Is hand-harvesting better than machine-harvesting? We’ve got the rundown on the man versus the machine debate.

Hand-harvesting means that only hand tools such as knives and shears are used. Once cut, the grapes go into a collection basket and are transported to the winery.

Machine harvesters travel through the vineyard with rods that gently shake the grapes off the vine and catch them in a large reservoir. Machine harvesting was introduced in the 1960s and has become one of the most important advancements in the wine industry.

But, is one method better than the other? At the end of the day, the best technique depends on the winemaker’s goals and circumstances.

Because delicate grapes can be prone to breakage during machine harvesting, many vineyard managers will hand-pick their most valuable grapes. Some wine styles such as late-harvest or ice wine demand manual labor.

What else is measured at harvest time? Brix.

Brix is a way to measure the potential alcohol content of a wine before it is made. This is done by determining the sugar level in grapes. While each gram of sugar that is fermented will result in about one-half gram of alcohol, different techniques used by the winemaker will determine the final alcohol content.

Brix levels are collected in the vineyard before harvest to determine whether the grapes are ready to be picked. Winemakers use a device called a refractometer to crush single grapes from different sections of the vineyard to see which section of grapes are ripening first.

Once the grapes have been pressed, brix levels are collected once again to determine the final sugar content and potential alcohol level of the wine.

Though harvesting grapes takes a lot of time, patience and a tremendous amount of labor, you’ll find that winemakers agree on one thing – it’s always worth the work.

Adventures in Missouri wine country await! Before you embark on your next adventure, why not let Missouri Wines help you navigate our state’s unique wine industry? Check out our latest Missouri Winery Guide, a tool to guide you through scenic and serene wine country.

What can you uncover in the new Missouri Winery Guide? Here’s a smattering of information your guide can provide:

• A glimpse into Missouri’s extensive wine history and American Viticultural Areas (AVAs)
• Facts and figures outlining the significant economic impact of Missouri’s wine industry
• Sensory and pairing notes for the award-winning grape varietals of Missouri
• Overviews of Missouri’s 11 wine trails
• Winery location and amenity listings to help you plan your excursions in Missouri wine country​​

Searching for a location to host your next gathering? The newest edition of the Missouri Winery Guide designates wineries with event space on-site. While you’re perusing the pages of the new guide, make sure to take a look at our new 
map, too! With this guide, you have all the tools you need to plan your next visit to Missouri wine country.

How can you get your hands on the latest edition of our trusty guide? Copies are available at a Missouri winery, welcome center, or CVB near you. You can also request a copy of the Missouri Winery Guide, and we’ll have it mailed to you.

It’s a great time to visit Missouri wineries and enjoy our state’s renowned wines. As you’ll see in the pages of the new winery guide, wineries across Missouri have a variety of seating options and outdoor areas to host patrons comfortably. Enjoy fresh air, open space, and the wines you love at a winery near you.

Let the new Missouri Winery Guide be your guide, and we’ll see you in wine country.