Acid in Wine: The Breakdown

March 28, 2017

The breakdown of acid in wine

Have you ever wondered what someone means when they say a wine tastes bright or why some wines make your mouth pucker when you take a sip? Acid holds the answers, and we’re going to break it down. Let’s talk about why it’s a compliment to say “this wine has great acid” or “what a well balanced wine” and how food and wine pairings are affected by the acid in wine.

All wines have some level of acid. The questions become how much acid is present and how does that affect the way the wine tastes, feels and pairs with your favorite foods. Acid helps bring together and balance out other components of wine such as tannin and sweetness. Acids in the wine we drink come in three main types: malic, tartaric and citric. There are many other types present during the fermentation and winemaking processes such as lactic, acetic, succinic and butyric.

It’s all about balance, both in life and in wine. Acid plays a pivotal role in whether or not a wine tastes balanced. For example, acid and sweetness complement each other, while acid and tannins amplify each other. A wine with some sweetness will not taste as acidic, but a wine that has a good deal of acid and is high in tannins will feel even more puckering and astringent.

Descriptors for wine with high acid:

  • Sharp
  • Bright
  • Crisp
  • Refreshing

Descriptors for wine with low acid:

  • Dull
  • Flat
  • Flabby

So, how do you recognize that acid is what you taste and feel? As far as a flavor goes, acid in wine comes across as a tart or sour taste. It can cause a variety of sensations ranging from a tingling on the sides of your tongue, to a more prominent pucker, and can even cause your mouth to salivate – literally mouthwatering. An often-used comparison is the flavor and sensation of drinking fresh-squeezed lemonade.

White wines generally have more acidity than reds, but there are always exceptions. Take Chardonel for example, if it’s aged in oak it goes through something called malolactic conversion changing the way the acid in the wine tastes and feels. An unoaked Chardonel will have brighter acid than that of an oaked Chardonel. This conversion is one of the reasons red wine tends to have less acid than white. The length of time the grapes spent on the vine also affects how much acid a wine will have. The riper a grape, the less acid and more sugars it will have.

Acid is an important factor to consider when selecting a wine to pair with specific food. If a dish is high in acid such as a salad with citrus vinaigrette, pairing it with a low-acid wine would make the wine taste dull and flat. If your dish is acidic, finding a wine with a comparative acidity is key. Sweetness, saltiness and fat are all complementary flavors that pair well with acidic wines. That’s why sparkling wine is so delicious with fried chicken.

Winemaking is a balancing act and acid plays a primary role. Next time you’re at a Missouri winery doing a tasting, keep in mind the taste and mouthfeel of acidity to help identify which local wines are your favorite.  

Accessorize with MO Wine at 417 Fashionation

March 23, 2017

Fashionation in Springfield, MO | April 8, 2017

Wine is the ultimate accessory… just ask Rihanna! Missouri wine is once again a proud sponsor of the VIP experience at the annual Fashionation event in Springfield. 417 Magazine puts on the most fabulous fashion event of the year, and we couldn’t be more thrilled to be a part of it.

Fashionation in Springfield, MO | April 8, 2017

If you would like to attend this one-of-a-kind event featuring a two-hour fashion show, live musical performances, dancing and exclusive shopping opportunities, you can purchase a ticket here. You can also enter for a chance to win a pair of VIP tickets courtesy of Missouri Wines by clicking here. Fashionation will take place on April 8, 2017 at the Springfield Expo Center in 417 Land.

Fashionation in Springfield, MO | April 8, 2017

*Pro-tip* The earlier you purchase your tickets, the better your seat! And if you’re the lucky winner of a pair of VIP tickets from Missouri Wines, you’re guaranteed a great view of all the fashion action… so enter today! 

Spring into MVP and Missouri Wine Country!

March 21, 2017

Catch up with friends in MO wine countryThe days are getting longer and the weather is getting warmer, which means spring season is on its way. The first day of spring officially began on March 20th, so wineries throughout the state may begin to extend visiting hours. Spring is the perfect time to visit Missouri wine country. Have you ever seen a vineyard just after bud break as the flowers begin to grow? The vineyard views can be very picturesque! In fact, the drive to a winery can be just as pretty since flowers are beginning to bloom. Aside from the scenic settings a winery can offer, let’s not forget about all of the delicious Missouri wine there is to try!

If you need another reason to visit Missouri wine country, sign up to earn rewards through the Missouri Winery Visitors Program, otherwise known as MVP. That’s right; you can get rewards as an MVP just by visiting Missouri wineries! For each participating MVP winery you visit, you’ll earn points, which may be redeemed for rewards. Track your vino adventures with a wine journal or keep your wine chilled with a neoprene wine carrier. There are plenty of MVP rewards and experiences to choose from. You can even use your points for a chance to win the MVP quarterly sweepstakes. The current MVP sweepstakes is a weekend getaway package that includes lodging for up to four people along the Mississippi River Hills Wine Trail. Then again, you might want to use your points to redeem two tickets to the MVP Extravaganza. This special event includes gourmet food and wine pairings and is the ultimate reward for the most dedicated of MVPs.

Score more MVP points by spending a day exploring a Missouri wine trail! Each wine trail has something different to offer visitors and will often host special events. There are 10 Missouri wine trails choose from. Which wine trail will you discover?MVP Reward Collage

We invite you to explore Missouri wine country and become an MVP to begin earning rewards for visiting wineries. MVP is a voluntary program for both consumers and wineries, so be sure to check the MVP participating winery list before visiting. Cheers to sipping wine during the spring time in Missouri wine country!




Missouri White Wine Shrimp Linguine

March 16, 2017

Missouri White Wine Shrimp Linguine IngredientsIf you’re craving seafood pasta, we’ve got the perfect dish for you! Try our Missouri white wine shrimp linguine recipe. This simple, but delicious entrée is enhanced with the addition of Missouri white wine. We made this dish with a Vidal Blanc, but you could also use another crisp, dry white such as Seyval Blanc. It’s a quick meal to cook and is sure to become a favorite at the dinner table.   

White Wine Shrimp Linguine Recipe

Time: Prep: 10 minutes  |  Cook: 15-20 minutes

Yield: 6-8 servings


16 oz               Linguine (dry, uncooked)

Shrimp Cooking in White Wine Sauce4 tbsp             Butter (unsalted)

2 tsp               Garlic - minced

1 tsp                Red pepper flakes

1 cup               Missouri Vidal Blanc (dry white wine)

Bag (12oz)     Raw shrimp - peeled and deveined

1                      Pinch of salt and pepper to taste

1                      Zest of lemonMissouri White Wine Shrimp Linguine with Wine Glass

¼ cup             Fresh lemon juice

1 tbsp             Fresh parsley (for garnish)

¼ cup             Shredded parmesan cheese (for garnish)


Cook pasta according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside. Melt butter in a large skillet over medium heat until sizzling. Add minced garlic and red pepper flakes and sauté garlic for one minute before adding wine. Cook mixture for approximately one minute. Carefully add shrimp then season with salt, pepper, and lemon zest. Cook shrimp for 5-7 minutes until shrimp are pink. Remove skillet from heat and stir in fresh lemon juice. Add pasta and toss lightly to combine until pasta is well coated. Garnish each serving with fresh parsley and shredded parmesan cheese.

This recipe is full of flavor, but the leftovers also tastes great reheated the next day after the pasta absorbs more of the sauce. Enjoy!  

18 Wineries Perfect for Pizza-lovers

March 14, 2017

Wood fired pizza at a Missouri winery.

There are more than 130 wineries to discover across the state. You can find anything and everything you’re looking for somewhere in Missouri wine country. If you’re a pizza fanatic, you’re in luck! At these 18 wineries you can enjoy delicious pizza paired with handcrafted local wines. Is your stomach growling just thinking about a cheesy slice of wood-fired pizza and a glass of rich, earthy Chambourcin?

If you’re a wood-fired pizza fan, check out these wineries…

Arcadian Moon Winery & Brewery in Higginsville (available seven days a week)

La Bella Vineyards & Winery in Wellington (check their site for dates available)

St. James Winery in St. James (available through the spring and summer at their wine and beer garden)

The Barrens Winery in Perryville (available on Saturdays throughout the summer)

Van Till Family Farm Winery in Rayville (available Fridays and Saturdays on their heated patio)

Viandel Vineyard in Mountain View (pizza served alongside live music spring into fall)

Villa Antonio Winery in Hillsboro (Their dough and sauce are made from family recipes tracing back to Italy!)

From gourmet flatbreads to gluten free options, these wineries are perfect for pizza lovers…

Augusta Winery in Augusta (available at the wine garden April through October)

Balducci Vineyards in Augusta (your choice of thin crust or deep pan are available)

Belmont Vineyards in Leasburg (offers a selection of seasonal pizzas and a build your own option)

Chaumette Winery in Ste. Genevieve (gourmet flatbreads that will not disappoint)

Les Bourgeois Vineyards in Rocheport (the brie flatbread is delicious, but keep and eye out for specials at the bistro on weekends)

Meramec Vineyards in St. James (“Pizzah” at their Wine Down Fridays and special events)

Montelle Winery in Augusta (The Klondike Café makes all their pizzas fresh to order, and that view!)

Mount Pleasant Estates in Augusta (the Appellation Café serves flatbreads April through October)

Noboleis Vineyards in Augusta (delicious offerings and gluten free options are available)

Sand Creek Vineyard in Farmington (perfect for thin crust fans)

White Mule Winery in Owensville (available Saturday evenings January through March)

It’s hard to find a better pair than wine and pizza, except maybe adventure and Missouri wine country, or perhaps good friends and great wine. It’s time to head out to one of these Show Me State wineries for a delicious experience… and here’s a guide to help you select the perfect wine pairing while you’re there.

St. Paddy’s Sparkling Green Sangria

March 09, 2017

St. Paddy's Sparkling Green Sangria Pitcher and GlassWhen it comes to St. Patrick’s Day, it’s time to get festive and sip something green! This refreshingly tart, sparkling green sangria is the perfect way to celebrate the holiday. The recipe is easy to make and may be adjusted to meet your favorite flavor preferences. Whether you like it tart or sweet, this is a fun beverage to serve guests on St. Patrick’s Day!

Time: Prep:  15 minutes  |  Chill:  2-4 hours

Yield: 6-8 servings


  • St. Paddy's Sparkling Green Sangria Ingredients1 bottle – Missouri Vignoles - an assortment of citrus, floral and tropical fruit flavors

  • 2 cups – Limeade

  • 2 liters – Ginger Ale

  • 6-8 – Kiwis

  • 4-6 – Limes - extra for garnish

  • 4 – Fresh Mint Leaves - extra for garnish

St. Paddy's Sparkling Green Sangria PitcherDirections:

Peel and slice the kiwis and limes into wheels and layer the fruit in a pitcher. Add mint leaves on top for a festive look. Pour in the wine and limeade; stir for a few minutes. Chill 2-4 hours to let the flavors combine. Stir the sangria once again prior to serving. Pour the sangria into a glass about half way and top it off with ginger ale. (Note – If your pitcher is large enough you may add ginger ale directly into the pitcher.) Garnish each glass with a lime and mint leaf.

*Pro Tip* If you like sweet more than tart, add simple syrup, agave, or sugar to taste into the pitcher and mix it up before chilling.


Winemaking Women of Missouri

March 07, 2017

Winemaking is a substantially male dominated field at home and abroad, but the Missouri wine industry boasts a number of talented female winemakers. We’d like you to meet some of the innovative women in the of the Show Me State wine industry…

Bonnie Hemman of Hemman Winery

Bonnie Hemman – Hemman Winery

Bonnie has been a part of the family winery since before they opened. She has been working in the vineyard, tasting room, and processing room since 1999. Hemman Winery is a family venture and growing up on a farm, Bonnie knew it would take many hands to get the work done. She jumped in and has received mostly hands on training.

Her favorite part of working in the Missouri wine industry is all of the people she gets to meet and share it with. The biggest challenge for her is harvest when long days turn into long nights, but it’s a labor of love. Owning a winery is a lot more work than people think.

Colleen and Robin of Jowler Creek Winery

Colleen Gerke & Robin Butler – Jowler Creek Winery

This winemaking duo works hard to produce a wide range of wines in Northwest Missouri. Colleen grew up on California’s Central Coast and her parents would drag her around to wineries on the weekends. She then took enology classes at Cal Poly, San Luis Obispo and graduated in 2000 with a degree in Agricultural Sciences. Upon graduation she moved to Missouri and she and her husband Jason started planting grapes in 2003 and opened Jowler Creek Winery in 2006.

Robin was just about to graduate with her bachelor’s degree in teaching, when she returned home and visited a friend’s newly opened winery. He gave her the full tour and rundown of the operation. Intrigued by their new business, over the next few months she continued to make trips home to visit and learn more. She was given an informational brochure for the VESTA program. VESTA had just started a partnership with Missouri State University to offer courses in viticulture and enology (winemaking). Already living in Springfield and having just graduated from Missouri State – she thought, what the heck. Sign me up!

Robin now holds a master’s degree in enology and is a winemaker and vineyard manager for Jowler Creek Winery. This women-winemaking team loves getting to enjoy and share their final product and reflect on everything that went into creating it… from winter pruning to spring nurturing, to gearing up for harvest in the fall. They don’t love getting stung by bees and wasps during harvest though… it’s not always a glamorous job, but they are excited to be part of great industry with other talented winemakers and friendly, supportive customers!

Cyndy Keesee – Edg-Clif Farms & Vineyard

Cyndy has been in the winemaking industry since 2008, when Edg-Clif planted their first 4 acres of grapes. As a family they were looking for a way to make their third generation family farm sustainable for the next generation. After a great deal of research they found that their property was well suited for growing grapes.

Cyndy has always enjoyed being creative and winemaking allows her to let her creative juices flow into wines her customers can enjoy. In addition to her research she has learned along the way from consultants, conferences, seminars and local winemaking groups like the Grape and Wine Institute at the University of Missouri and the Missouri Wine Technical Group.

She finds crush to be the most exciting part of winemaking, but the fermentation is still her favorite, getting to smell the fruit character mixed with yeast bubbling away and the changes it undergoes as it becomes wine. For her the grape pressing is a long and grueling process, but she’s very excited that Edg-Clif is expecting delivery of a brand new press that will make this process a little less tedious and plans to help other, smaller wineries with their crush needs as well. She loves all the passion you can find in every aspect of the local wine industry.

Debbie Van Till of Van Till Family Farm Winery

Debbie Van Till – Van Till Family Farm Winery

Coming from a family of seven children, and growing up in southern California, Debbie’s father was instrumental in sparking her interest in winemaking. She was introduced to the art of preserving the bounty by making wine beginning with pomegranate wine. 

After graduating from college in farm management, this art was developed further when she began to glean the landscape in rural Northern California for fruit to make wine, such as oranges and elderberries.  Her winemaking skills went to the next level when a friend got access to a first picking of grapes from Napa Valley and she came back with a pickup full and filled her cellar with grapes and eventually with wine.

After moving to Missouri 16 years ago, her interest was reawakened and she and her husband decided to start a winery. For Debbie, the best part of being a winemaker is working with her husband Cliff, who is her best friend.  He loves stainless, so he runs the tank room and she loves the chemistry so she runs the lab, and they work as a team.

Debbie embraces the work that William Albrecht did in the 50’s, as head of the Soil Department at the University of Missouri, showing that Missouri has great soil for developing a wine industry with very unique world-class wines. She feels it’s a pleasure working with other wineries and enthusiastic Missourians who also believe that Missouri has the potential to be a great wine region as it once was pre-Prohibition.

Janice Putnam of Odessa Country Winery

Janice Putnam – Odessa Country Winery

Janice has been a proud part of the Missouri wine industry for 20 years and is the winemaker for Odessa Country Winery. She received her training in chemistry while in college and in winemaking through the opportunities and apprenticeship found in Missouri. She enjoys tasting new wines and experimenting with blending.

Her least favorite part of winemaking is the fruit flies. She would like everyone to know how fun it is to explore Missouri wine country and discover the tremendous variety and diversity along with the great people you’ll meet.

Kayla Murphy of West Wineries

Kayla Murphy – West Wineries

Kayla started working in the tasting room at West Winery (Macon) in January of 2010. As a naturally inquisitive person who loves learning, the chance to learn winemaking, something entirely foreign to her, was very appealing. The science and creativity involved in winemaking makes her self-proclaimed “nerdy, artistic heart” very happy.

Kayla did an apprenticeship with Chris West, owner and head winemaker, over the course of several years to learn the craft of winemaking. Her undergrad degree is in science education, which gave her a lot of very helpful information that she is able to apply in this field. She loves the challenge winemaking presents. Every year may be different and their goal is to take the grapes and make an exceptional wine, regardless of the growing season. She loves making wine; even if it's crush and she is exhausted, the end result is so worth the work.

Kayla would like everyone to know that “Missouri makes great wine. We have exceptional people in this industry, from the grower to the tasting room staff, and you can have an amazing wine experience right here in our home state.”

Keturah Kaufman of St. James Winery

Keturah Kaufmann – St. James Winery

Keturah has been a part of the local wine industry for six and a half years. She was drawn to the industry by the opportunity to be creative while working. She has a Bachelor of Science degree and Master of Science degree in chemistry, which she uses daily in the lab at St. James Winery. She has learned a great deal about wine and winemaking through on-the-job experience under the tutelage of head winemaker, Andrew Meggitt.

Keturah’s favorite part of winemaking is getting to experiment with and test new wine blends. Her least favorite part is the long hours we work during harvest season. She appreciates and wants to share that the Missouri wine industry is wonderfully diverse.

Sarah Cooper of Les Bourgeois Vineyards

Sarah Cooper – Les Bourgeois Vineyards

Sarah has been in the Missouri wine industry for four years. Before choosing this career she worked in a wine shop. She loved talking to people about wine and learning the attributes of different varietals and regions. Sarah has a bachelor’s of food science degree with an emphasis in enology from the University of Missouri. She also has three years of experience as an intern and lab tech at Les Bourgeois Vineyards before being promoted to her current position as assistant winemaker.

Sarah loves making wine because no two vintages are the same. While the processes stay standard from year to year, she finds it exciting to watch the wines evolve from harvest to bottle. However, the unpredictable nature of Missouri weather makes it difficult to foresee fruit quality and quantity. A single frost can decimate a whole vintage.  Despite the challenges, Sarah believes there are excellent wines available in welcoming and relaxed environments all over the state. If you are new to wine, the people are down to earth and helpful. If you are a seasoned connoisseur, you will find quality wines that you’ll want to make a part of your cellar.

Sarah Schmidt of Baltimore Bend Vineyards

Sarah Schmidt – Baltimore Bend Vineyards

Sarah started growing grapes in Waverly, MO since 1997. Sarah’s interest in grape growing and winemaking was sparked during her time at an agriculture PR firm. Beginning under her father’s tutelage and expanding her knowledge through programs and seminars over the years, she took over as head winemaker in 2010. “Winemaking is an art,” she says. “It is the combination of science and art that lets you express yourself in a way that is unique.”

Sarah says each season is different; the climate and other factors can affect the growing season, which in turn changes how the winemaking process goes. It may not always be a glamorous job, but it’s rewarding. Sarah serves as the President of the Missouri Wine Marketing and Research Council, helping advance the role of women in an industry where they are the vast minority. “I see a lot more females in decision-making positions,” Sarah says. “But it is still something we need to work at. We need women in those key leadership positions.”

Whitney Ryan of Vox Vineyards

Whitney Ryan – Vox Vineyards

Whitney has been involved in the local wine industry for more than six years. She is fascinated by the ecology of grape growing and winemaking. Each vineyard and winery are their own little ecosystems including environment, plant life, microorganisms, and human beings. She loves finding ways she can encourage the healthiest relationship between these components and preserve the uniqueness in the wine.

Whitney received a Bachelor of Science in food science from Mizzou, and worked in both industrial and research winemaking positions. The part of the process Whitney enjoys most is fermentation, but she dreads cleaning the destemmer. Whitney would like everyone to know that “Our wines are very diverse and we have some of the kindest people working in our wineries. The industry here is very welcoming and sharing.”


Winemaking is a beautiful and challenging blend of art and science. It takes dedication, innovation and perseverance. The Missouri wine industry is full of passionate, hardworking people dedicated to producing high-quality wines. These are just a few of the artisans that make it all possible. Thanks, ladies. Cheers to you! 

5 Steps to the Perfect Wine and Craft Night

March 02, 2017

Supplies for the perfect craft night with MO wine.

There’s something about being handcrafted that makes everything better. Missouri wineries spend countless hours crafting award-winning wines; it’s inspiring. It’s an experience we can all enjoy when we sit down and create something using our own hands. Being creative is a wonderful thing, but doing so with a group of friends is borderline magical. Follow these five easy steps to plan the perfect wine and craft night.

  1. Pick a project. This is step one because it affects how the following steps go. There are endless crafts and DIY projects from which to choose, but we’re partial to those that use wine bottles, corks and glasses. Check out our DIY Pinterest board for ideas. You don’t have to narrow it down to one project, but we suggest choosing crafts that use similar supplies.
  2. Hammer out the basics. Decide on a date, time and location. Once you have those details nailed down, you can invite like-minded crafters… friends, family, co-workers, neighbors, etc.
  3. Gather supplies. Crafts don’t have to be expensive or difficult. Upcycling old, used items like empty wine bottles and corks is a great way to keep the cost of crafting to a minimum. You can recruit your guests to bring supplies too. For example, if the crafting requires hot glue… having more than one hot glue gun on hand could make the project move along.
  4. Plan the menu and music. Any good event has delicious food and beverages, and music helps create the atmosphere you’re wanting. When it comes to the menu, you have limitless options, including a pot-luck style meal or snack. Beverages are easy… a delicious selection of local wines! Click here for an interactive food and wine pairing guide.
  5. Enjoy your creative community and show off your crafts! The most important thing is to have a great time, but it doesn’t hurt to brag a little too. Show off your awesome crafts on social media and tag #MOwine so we get to see your creativity.

*Bonus* Use the later part of your crafting event to plan the next one so you keep the momentum going!

Whatever the project… we hope you have the most relaxing and fun wine and craft night. Cheers!


Pair MO Wine With Two Mardi Gras Classic Dishes

February 28, 2017

Homemade Shrimp and Sausage Cajun Gumbo Over RiceMardi Gras is celebrated worldwide, but it’s most famously celebrated in New Orleans. In fact, Louisiana is the only state that recognizes Mardi Gras as an official state holiday. It all started on March 3, 1699, when French explorers landed on a plot of land just south of New Orleans and named it “Pointe du Mardi Gras” when they realized it was the eve of the festive holiday. Mardi Gras, French for “Fat Tuesday,” reflects the tradition of enjoying rich foods on this day. With name like “Fat Tuesday,” having good food is the ideal way to celebrate it and good food deserves great wine!

New Orleans is known for its spicy Cajun and Creole foods, but you don’t have to leave the Show Me State to celebrate. Missouri wines pair perfectly with traditional Mardi Gras cuisine. When it comes to spicy foods, keep in mind “sweet cuts heat.” Wines that are high in tannins, typically red wines, may intensify the heat of spicy foods. Don’t worry though, we’ve compiled a list of recipes and paired Missouri wine with many variations of two classics.

  • Spicy Chicken Andouille Gumbo - A glass of Vignoles will help keep the heat at bay when eating this signature dish.

  • Seafood Gumbo - Concord wine is a great wine to pair with spicy seafood.

  • Crawfish Gumbo - A Traminette will help tame the Cajun spices of this crawfish gumbo.

  • Red Bean Gumbo - Try a glass of Seyval Blanc with this vegetarian style gumbo. 

  • Turkey Gumbo - A Chardonel would be a great complement to this turkey gumbo.

  • Cajun Jambalaya - This Mardi Gras favorite pairs well with Vidal Blanc.

  • Creole Jambalaya - A Chambourcin is nice choice to pair with a Creole style jambalaya.

  • Gumbo-laya - This combination of gumbo and jambalaya calls for a glass of Catawba.

Enjoy a glass of Missouri wine with a bowl of gumbo or jambalaya as you celebrate Mardi Gras this year. As for dessert, the highlight of many Mardi Gras events is King Cake, which pairs wonderfully with Missouri sparkling wine!

Nothing is More Divine than Red Wine Cherry Sauce

February 22, 2017

Cherry Wine Sauce on Pork Chop February is National Cherry Month, so we decided to celebrate by making red wine cherry sauce! The combination of cherries and wine create a delectable sauce you’ll want to enjoy over and over again. We suggest you use a Missouri Norton or Chambourcin.  Both varietals are dry red wines that are extremely sauce friendly. This wine-soaked, cherry sauce is easy to make and tastes great on pork, chicken, salmon or even ice cream.  

Red Wine Cherry Sauce Recipe

Time: Prep: 5 minutes |   Cook: 10-15 minutes

Yield: 6-8 servings


3 tbsp             ButterCherry Wine Sauce Ingredients

1                     Shallot (chopped)

1 cup               Missouri Norton or Chambourcin (dry red wine)

¾ cup             Chicken broth

2 tbsp             Balsamic vinegar

1                      Pinch of salt and pepper to taste

Bag (12oz)     Frozen or fresh pitted sweet cherries (We don’t suggest using sour cherries)

1                      Lemon for juicing (optional)

Directions:Cherry Wine Sauce on Ice Cream

Heat a large skillet over medium heat. Melt butter and add chopped shallots. Sauté shallots for 2 minutes until tender. Carefully pour in wine, chicken broth and balsamic vinegar. Add a pinch of salt and pepper. Let the sauce simmer until reduced by half, approximately 3 to 4 minutes. Next, add sweet cherries into the sauce and cook for at least 5 minutes. As the cherries begin to cook, use the back of a spoon to gently crush the cherries. Continue to reduce the sauce until thickened. Remove skillet from heat. If you’re a citrus fan, add fresh lemon juice into the sauce and stir before spooning onto your favorite dish.   

Give this simple recipe a try and enjoy a glass of Missouri wine while you cook it or with your meal!  


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