May is National BBQ Month, and what better way to celebrate than with a collaboration between Missouri Wines and the iconic St. Louis BBQ franchise, Sugarfire? This exciting partnership brings together the flavors of Missouri wines and Sugarfire’s delectable BBQ specialties.

Throughout May, participating Sugarfire locations will feature exclusive specials paired with BBQ sauces and marinades crafted with Missouri wines. 

Participating Locations

The menu items can be found at the following Sugarfire locations:

• Downtown, Missouri
• Dardenne Prairie, Missouri
• Florissant, Missouri
• Olivette, Missouri
• St. Charles, Missouri
• Washington, Missouri
• Wentzville, Missouri
• Valley Park, Missouri

Specials and Pairings

May 3: Pork Belly Burnt Ends

Kick off the month with the succulent Pork Belly Burnt Ends, paired with St. James Winery’s Blackberry Fruit Wine using St. Louie Sweet Barbecue and Honey Badger sauces. 

May 10: Ham Burnt Ends

Indulge in the Ham Burnt Ends paired with Adam Puchta Winery’s 2023 Dry Vignoles. This special features their Carolina Mustard sauce.

May 24: Carrot Burnt Ends

For a vegetarian option, try the Carrot Burnt Ends paired with Les Bourgeois Vineyards Dry Rosé. The Texas Hot sauce accompanies this dish.

May 31: Brisket Burnt Ends

Conclude the month with the Brisket Burnt Ends, Noboleis Vineyards 2020 Norton. This dish features a duo of bold sauces: Honey Badger and Alabama White Sauce.

Don't miss this opportunity to celebrate National BBQ Month with Missouri Wines and Sugarfire. Visit a participating location today and savor the deliciousness of wine and BBQ!

Check out KMOV St. Louis live at Mount Pleasant Winery!

https://www.youtube.com/watch?v=k-45mTDW4Z4

Pretzels and cheese sauce are a winning combination. Only made better with a Missouri Wine! Pick your favorite Missouri Chardonel to use and elevate your pretzel and cheese sauce experience. Here's how to make delicious soft pretzel bites and a rich cheese sauce to accompany them.

Soft Pretzel Bites 

Ingredients

• 1 1/2 cups warm water
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup baking soda
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Steps

1. Activate the Yeast: In a large bowl, combine warm water, yeast, and sugar. Let it sit until the mixture becomes foamy.
2. Make the Dough: Add flour and salt to the yeast mixture, stirring to combine. Knead the dough until it's smooth and elastic.
3. Let the Dough Rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Prepare the Baking Soda Bath: Preheat the oven to 425°F. Line baking sheets with parchment paper. In a large pot, bring 10 cups of water and baking soda to a boil.
5. Shape the Pretzel Bites: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope and cut each rope into 1-inch pieces.
6. Boil the Pretzel Bites: Carefully add pretzel bites to the boiling soda water in batches, cooking for about 30 seconds. Remove them with a slotted spoon and place them on the prepared baking sheets.
7. Bake the Pretzel Bites: Brush each pretzel bite with beaten egg and sprinkle with coarse sea salt. Bake for 12-15 minutes, or until golden brown.

Cheese Sauce Recipe

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup Missouri Chardonel
• Salt and freshly ground black pepper to taste
• A pinch of cayenne pepper (optional, for a slight kick)

Steps

1. Prepare the Roux: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, add the all-purpose flour, whisking constantly until the mixture turns a light golden color, approximately 2 minutes.
2. Add the Milk: Gradually whisk in the whole milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 3-4 minutes.
3. Incorporate the Cheese: Reduce the heat to low and add the shredded sharp cheddar cheese, stirring until completely melted and smooth.
4. Pour in the Chardonel: Slowly add the Chardonel, stirring continuously to combine the flavors seamlessly.
5. Season to Taste: Season the sauce with salt, freshly ground black pepper, and a pinch of cayenne pepper, if desired. Stir well to ensure even seasoning throughout.
6. Serve and Enjoy: Once the sauce is smooth and well-combined, remove it from the heat. Serve with your homemade pretzels!

Gather your ingredients, uncork your favorite bottle of Chardonel, and enjoy this delicious recipe with your friends and family.

Missouri Wine Country is increasingly embracing sustainable practices, reflecting a growing commitment to environmental stewardship while producing high-quality wines. Many wineries in the state are adopting a wide variety of sustainable practices. 

One of the key practices is the recycling of boxes and bottles, which helps reduce waste and promotes circular economy within the wine industry. The choice of selecting lightweight glass bottles not only contributes to sustainable shipping and transport but also reduces the overall carbon footprint associated with wine distribution. By ensuing that packaging is reused or recycled, wineries can minimize their environmental footprint while encouraging consumes to participate in sustainability efforts.

Another innovative approach being adopted is the collaboration with local farmers to utilize all fruit remnants. Instead of discarding leftover grape skins, wineries are working with farmers, providing them with nutritious feed for livestock and enriching the local agricultural ecosystems. Additionally, many vineyards are harnessing the power of solar energy to reduce their reliance on fuels. 

Sustainable vineyard management practices are also becoming more prevalent. Grass control through the use of animals, for instance, helps maintain healthy soil while reducing the need for chemical herbicides. Planting disease-tolerant cultivars and implementing integrated pest management strategies further minimize chemical applications, promoting a healthier environment. Rotating organic fungicides into spray programs ensure that the vineyards remain productive. 

Together, these practices exemplify a commitment to sustainability in Missouri Wine Country, showcasing how the industry can thrive while respecting the environment. Thank you to all Missouri wineries who have a hand in making our world a more sustainable place. 

Have you ever heard someone say, "This wine has sulfites and is giving me a headache!"? It's a common statement at gatherings and wine tastings. But is there any truth behind it? For our Myth of the Month, we’re diving into the glass to uncover whether sulfites are truly the culprits behind those pesky wine headaches.

Sulfites are naturally occurring compounds in the winemaking process. They emerge as a byproduct of fermentation, an essential step in crafting wines. Additionally, winemakers often add small amounts of sulfites to act as preservatives, safeguarding the wine's freshness and preventing oxidation. This ensures your wine is perfectly ready to sip whenever you are!

While it's true that wines contain sulfites, are they the headache-inducing agents we blame them to be? If you notice similar effects after consuming products like jams, potato chips, canned vegetables, or baked goods, sulfites might indeed be the cause. However, true sulfite allergies are rare, affecting only about 4% of the U.S. population. Most people with a sulfite sensitivity do not experience headaches from sulfites alone. If other foods aren't triggering the same reaction, it may not be the sulfites in your glass at all!

Dehydration is a common trigger for headaches. Combat this by drinking a glass of water for every glass of wine you enjoy. Sip in moderation and avoid wine on an empty stomach to reduce the risk of headaches.

If you find yourself with a wine headache, don't fret. Here are a few remedies to help you recover. Sip plenty of water to rehydrate your body. You can also try and switch wine styles. If you have been sipping whites, change it to a red.

Sulfites in wine are unlikely to be the main cause of your headaches. By staying hydrated, sipping in moderation, and enjoying some of the delightful food offerings from Missouri Wineries, you can enjoy your wine without the worry of a headache. 

As spring and summer arrive, they bring with them wonderful opportunities to embrace the season of sharing! This time of year, inspires us to connect with friends, family, and our communities. What better way to celebrate this season than by taking part in Share & Pair Sundays. 

Share & Pair Sundays is supported by all tiers of the wine and food industry. 

Share & Pair Sundays celebrates the togetherness, the history, and the stories of wine that go beyond what’s in the glass. We support and respect the rich community of all who have an interest in great beverages of quality.

Looking for some tips and tricks to host? Check out the links below for effortless hosting! 

• https://missouriwine.org/news/be-perfect-host-these-simple-tips
• https://missouriwine.org/education/learn-the-basics/faqs
• https://shareandpairsundays.com/entertaining-tools-tips/

There are many different ways to celebrate. Simply plan a gathering with your friends. Or just make a dinner and have a glass of wine at home. Then you can celebrate the season with Share & Pair Sundays! 

Learn more about Share & Pair Sundays by clicking the link below. https://shareandpairsundays.com/learn-more/

Share & Pair Sunday promotes spending quality time with loved ones while enjoying memorable moments with food and wine. 

Celebrate Share & Pair Sunday with Missouri Wine! #mowine