If 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

Ingredients:

16 oz               Linguine (dry, uncooked)

4 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 lemon

¼ cup             Fresh lemon juice

1 tbsp             Fresh parsley (for garnish)

¼ cup             Shredded parmesan cheese (for garnish)

Directions:

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!  

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.

When 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

Ingredients:

• 1 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

Directions:

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.

Cheers!

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 – 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 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 – 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 – 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 – 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 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 – 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 – 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 – 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! 

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!

 

Mardi 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!

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

Ingredients:

3 tbsp             Butter

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:

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!  

 

Wine corks are one of those things most people collect, but aren’t quite sure why. Turns out they are some of the most useful things you’ll find around your house. They can solve problems like tangled cords and uneven chairs, keep your fingers safe from a hot pan lid, and even help you host a great event as a menu card holder. Here are some of our favorite life hacks with handy wine corks:

1. A simple, quick chip clip. Just slice (carefully) down the middle and slide it over your folded bag of chips (or other bagged snacks).

2. Card stands that are super versatile. Removing a slice of the cork so it sits flat and making a small slit creates a card stand that’s great for place cards, menu cards, or even photos.

3. Cords will finally be organized with cork bungees! Simply drill two holes, thread some elastic cord through, and tie. That’s it, you’re set to keep your cords tangle free and organized.

4. A sink-proof key chain. If you like to spend time in or near the water boating, fishing or swimming, this is a hack for you. Cork floats, making it the perfect keychain for boat or pool keys.

5. Speaking of fishing… don’t get hooked. Use loose corks to protect yourself from the sharp prongs of fishing hooks.

6. Protect your fingers from hot pot lids. Slide a wine cork under the handle of a pot lid that gets a little too warm and you have an instant cool touch-point.

7. Never have tangled headphones again. With two simple slits in a wine cork, you can avoid the tangled mess of headphones at the bottom of your bag.

8. Stay organized with cork magnets or tacks. Slices of cork glued to magnets or tacks are handy and lightweight. Keep those to-dos and inspirations orderly.

9. Avoid accidental pricks with a cork pincushion. Loose pins or needles are a painful accident waiting to happen. Keep them organized and safe in a wine cork.

10. Make simple and quick fire starters. Soaking corks in isopropyl alcohol for 24 hours turns them into a handy fire starter. Great for camping trips!

11. Replace a missing or broken drawer pull instantly. If a drawer or cabinet pull breaks, you can replace it almost instantly by screwing in a wine cork. The larger, mushroom style corks from sparkling wine work particularly well.

12. Avoid scuffs and fix an uneven piece of furniture. Slicing a piece of cork and sticking to the feet of furniture will help prevent floor scuffs and the pieces can be cut to fit if the furniture happens to be a bit wobbly or uneven.

*Pro tip: Use a binder clip to hold the wine cork while you slice so it doesn’t have the chance to roll away from you.

Keep enjoying award-winning Missouri wines and hang on to those corks for useful projects around the house. Cheers!

Finally, a holiday we can really get excited about! Drink Wine Day is observed on February 18, and is the perfect opportunity to start a new tradition you can look forward to all year long. Here are some ideas on how you can celebrate…

1. Head to your local winery. Where better to celebrate? Wine country is closer than you think with 130+ wineries across the state.
2. Invite some friends over for a wine tasting. It’s a great excuse to get together and hosting your own tasting is easy with this guide.
3. Relax with a bubble bath and a glass of wine. Has it been a long week? Rejuvenate with a little “me time”. It still counts as celebrating.
4. Make a nice dinner and pair it with the perfect wine. Wine and food are meant to go together, and you can find the right match here.
5. Go out for dinner and/or a glass of wine. It’s ok if you don’t feel like cooking; these restaurants/bars serve local, award-winning wines.
6. Treat yourself to a chocolate and wine tasting. After all, you probably have some leftover Valentine’s Day chocolate (and if you don’t, it’s on clearance at the nearest store). Discover which wines pair with your favorite chocolates here.

However you decide to celebrate, cheers to you and Drink Wine Day! Share your celebration with us on social media by using #MOwine and #DrinkWineDay. 

Port is commonly referred to as a dessert wine because of its sweet and rich flavors. In fact, you might have noticed many domestic port-style dessert wines aren’t called port. They’re called “dessert wine.” Due to a trade agreement between the U.S. and the European Union, American wines no longer use the name port on new wine labels. Yet, some existing U.S. brands were allowed to continue to use the name under a grandfather clause. Port originally got its name from its place of origin in Porto, Portugal.

Port is generally made by fortifying wine with spirits such as brandy during fermentation. Brandy is the most commonly used fortifier when it comes to making port. Adding grape based distilled spirits during the fermentation process stops the yeast from producing alcohol, which leaves behind a large amount of unfermented sugar. The leftover natural sugar from the grapes is what gives port its famous sweetness.

While there are several different styles of port, the two most common styles are ruby (red) and tawny. Ruby ports may be described as a young wine because they spend less time aging before being blended and bottled. Ruby ports are designed to be enjoyed immediately and are generally aged between two and four years. Much of the grape’s natural color and fruity characteristics are retained, thus giving ruby ports its dark red color. Often you’ll find dark berry and chocolate flavors in a ruby port. Tawny ports are aged longer, about seven to ten years. As a tawny port matures, its color fades to a yellowish-brown and nutty flavors develop from oxidation. You can typically find flavors of caramel, hazelnut, clove and fig in a tawny port.

Wineries throughout the state continue to create award-winning port-style dessert wines in a variety of ways. Missouri’s official state grape, Norton, is often used to make port due to its high acidity levels and lower tannins. Port-style dessert wines pair well with strong cheeses, dark chocolate, nuts and dried fruits. Next time you visit a Missouri winery, try tasting a port-style dessert wine!