It’s one of our favorite times of the year – Girl Scout cookie time. Back for a limited time, these delicious treats are hard to resist. This year, we invite you to take your tastings up a notch. Try your favorite Girl Scout cookies with these perfectly-paired Missouri wines. Discover how the wines enrich the flavors in each cookie. Take our challenge and let these dynamic duos tingle your taste buds.

Everyone needs comfort food now and again to provide that instant gratification. Why not put a new spin on a classic dish like grilled cheese sandwiches. Whether you need a hearty meal after a long day, a hard week or due to the dreary weather adding wine is always a bonus. 

Servings: 4-6 | Time: 20-30 minutes

Ingredients

Amigoni Urban Winery is located in the Stockyards District of Kansas City’s historic West Bottoms. At the peak of the stockyard industry’s success, the area spanned 55 acres and served as a place to hold cattle before they were loaded onto railroad cars. 

The label on the winery’s 2016 Tribute Series – Urban Drover pays homage to the people known as drovers who moved the livestock, sometimes across great distances, to the Kansas City area. The wine label, featuring artwork by Ruthie Osa, is also a tribute to the building that the winery is located in. Constructed in 1909, the building once housed the Daily Drovers Telegram, the daily newspaper for the livestock industry. 

The next time you’re in Kansas City, step inside Amigoni Urban Winery and imagine the past as you experience the new. The hum and noises of a bustling newsroom are now replaced by the clinking of wine glasses, corks popping and engaging conversations in the front tasting room. The area where a press once churned out a daily paper now houses the winery’s barrel room. And, before you leave, look closely towards the back of the room. You can still spy some ink on the ceiling. Unfortunately, the story of how the ink made its way up there is lost to the pages of time.

Yields: 4 servings | Prep Time: 45 minutes | Total Time: ~120 minutes

It’s almost game time… and we aren’t just talking about Super Bowl time. We know that all celebrations come with the anxiety of who to invite and what foods to prep. Thankfully, we don’t have to worry about what beverage to serve – it’s Missouri wine of course! 

And to make things easier on you, we invite you to try our Game Day Missouri Wine Meatballs recipe! Not only is the recipe absolutely delicious, but the Missouri wine added into the meatball sauce is fabulous. Give it a try and let us know what you think! Here’s what you need:  

INGREDIENTS: 

Meatballs

1 Ib         Ground beef
1 ½ tsp   Minced garlic
½ c         Shredded mozzarella cheese
¼ c         Parmesan
2 tbsp     Parsley
1             Large egg        
1 tsp       Salt
½ tsp      Black paper
2 tbsp     Extra virgin olive oil 

Sauce

½            Small yellow onion
½ tsp      Minced garlic
Extra virgin olive oil 
1 tbsp     Tomato paste
1 c          Red wine – Missouri Norton
½ c          Beef broth
1 can      (15 oz.) Whole plum tomato
½            Sprig of rosemary
¼ tsp      Salt
               Black pepper to taste

INSTRUCTIONS

Make the meatballs
In a large bowl, combine beef, garlic, mozzarella, parmesan, parsley, egg, salt and pepper.  Form into 12-16 meatballs. 

In a large skillet, over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 30 minutes. Remove from skillet and place on a paper towel-lined plate. Drain grease from pan if necessary. 

Make the sauce
Dice the onion. In the same large skillet, over medium heat, sauté the onion and garlic in the olive oil until very soft – about 10 minutes. (Turn the skillet down if necessary.) 

Stir in the tomato paste and fry for a minute or two, stirring until well-incorporated. Pour in the wine and broth and bring to a simmer, then add the tomatoes, salt and a generous amount of black pepper. Place the rosemary sprig on top, bring to a simmer and cook for 30 to 60 minutes, covered. When the sauce develops a deep, rich flavor, turn off the heat and stir.  (If necessary, put sauce in a blender to get a finer consistency. However, if you like chunkier meatball sauce, a blender is not necessary.) 

Next, combine the wine sauce and meatballs in the skillet and let simmer for 5-10 minutes.  

Serve and enjoy!

Missouri winemakers are busy year-round crafting award-winning wines even on the coldest days. There is a lot of hard work that goes into making your favorite Missouri wines. Learn why pruning is a crucial step in the winemaking process.

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If you’re looking for wine with personality, make Windy Wine Company your next stop in Missouri wine country. Located in Osborn, a small town in the northwestern section of the state, the winery features wines unlike any you’ve ever tried before, including Blueberry Muffin and Peanut Butter and Jelly. If you liked PB&J sandwiches when you were a child, this may be your new jam.

“The idea of Peanut Butter and Jelly came from my cooking background and what flavors pair well together,” says Kraig Keesaman, owner and winemaker at Windy Wine Company. “I strive to constantly improve, innovate, and produce wines that fit my personality.”

On average, the winery features 20 wines, including their popular Tyrannosaurus Red, a dry, red blend aged in Bourbon barrels, as well as other favorites including their flagship wine Good News Red, Raspberry, Breezy Blush and, of course, Peanut Butter and Jelly. Kraig’s personal favorite is Brontosaurus Blanc, a barrel fermented Vidal Blanc wine.

The winery’s labels are as unique as the wines and feature original artwork by Casey McKinley, a Kansas City artist. “We knew that we wanted labels that represented what we put in the bottle,” says Kraig. “We wanted colorful, fun, detailed art.” Another unique feature is the biblical verse that borders the artwork on each label. The Keesamans wanted their labels to reflect their faith and belief in God and their goal to honor Him in all that they do.

Kraig and his wife Becky opened Windy Wine Company in 2009. They named their winery after the vast amount of wind that breezes through DeKalb county. Their winery sits on one of the highest points in the county, an area characterized by a lack of trees and flat land, so it’s not unusual to see the blades spinning on the windmills dotting the surrounding landscape. The couple also wanted their winery to have a small town mercantile feel so they decided to add “Company” to the end of their name.  

The winery sits on farmland that has been in the Keesaman family since the Civil War. Kraig’s German ancestors were the first to recognize the farm’s potential. In addition to livestock and crops, they started an orchard that included grapevines. They currently have around 7 acres of grapes. Cattle still graze on the farm side of the property where Kraig’s father, Ken, older brother, Kody, and his son, Kolten raise Red Angus cattle. One of Windy Wine Company’s wines, Angus Red, a full-bodied dry red wine, pays homage to the cattle that also call this Century Farm home.

While winemaking is a year-round process, Kraig somehow finds time to pursue other ventures that he says inspire and help him make better wine. One of his favorite pastimes includes moonlighting as “Niles Plonk,” a wine snob in the wrestling ring. Kraig has been a professional wrestler for almost 20 years. He trained under Sonny Myers, a 14 - time National Wrestling Alliance Central States champion in St. Joseph, Missouri. Wrestling has taken him all over the United States and overseas. “It’s a huge part of my life,” says Kraig. “I have applied some aspect of wrestling to almost any situation that I have encountered to help me make sense of it, including winemaking. It is very much an extension of myself.”

Before you stop by Windy Wine Company, check the winery’s upcoming events on their Facebook page. The winery features concerts and special events including the master chef’s delicious homemade meals paired with select wines. Kraig compares winemaking to cooking. “Both give me a creative outlet,” he says. “There is a great satisfaction in producing something and having a consumer enjoy it.” 

Attention: we just brought meatballs to a whole new level.

You’re in for a treat with this homestyle meatball recipe – it even includes wine! These hearty meatballs are the perfect choice for any event, gathering or even a comfy night in. 

So go ahead, take some time to whip up these juicy, mouthwatering, flavorful, cheesy meatballs featuring Missouri’s norton.

Yields: 4 servings | Prep Time: 45 minutes | Total Time: ~120 minutes

INGREDIENTS

Meatballs

1 Ib      Ground beef
1 ½ tspMinced garlic
½ c       Shredded mozzarella cheese
¼ c       Parmesan
2 tbsp  Parsley
1          Large egg        
1 tsp    Salt
½ tsp   Black paper
2 tbsp  Extra virgin olive oil 

Sauce

½         Small yellow onion
½ tsp   Minced garlic
Extra virgin olive oil 
1 tbsp  Tomato paste
1 c       Dry red wine – Missouri Norton
½ c      Beef broth
1 can   (15 oz.) Whole plum tomato
½         Sprig of rosemary
¼ tsp   Salt
            Black pepper to taste

INSTRUCTIONS

Make the meatballs
In a large bowl, combine beef, garlic, mozzarella, parmesan, parsley, egg, salt and pepper.  Form into 12-16 meatballs. 

In a large skillet, over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 30 minutes. Remove from skillet and place on a paper towel-lined plate. Drain grease from pan if necessary. 

Make the sauce

Dice the onion. In the same large skillet, over medium heat, sauté the onion and garlic in the olive oil until very soft, about 10 minutes. (Turn the skillet down if necessary.) 

Stir in the tomato paste and fry for a minute or two, stirring until well-incorporated. Pour in the wine and broth and bring to a simmer, then add the tomatoes, salt and a generous amount of black pepper. Place the rosemary sprig on top, bring to a simmer and cook for 30 - 60 minutes, covered. When the sauce develops a deep, rich flavor, turn off the heat and stir.  (If necessary, put sauce in a blender to get a finer consistency. However, if you like chunkier meatball sauce, a blender is not necessary.) 

Next, combine the wine sauce and meatballs in the skillet and let simmer for 5-10 minutes.  

  Enjoy our signature style! 

Exploring Missouri wine country is an exciting adventure. From breathtaking views to delicious wines, each winery offers its visitors a unique experience. One of the highlights during any winery visit is the opportunity to try a variety of wines and even discover a new favorite. Before you enter a winery and step up to the tasting bar, here are suggestions to help you get the most out of your winery visit.

You’re always welcome at Missouri wineries, but you might want to plan ahead.

Contact a winery for its hours. While spontaneity is great, you run the risk of arriving at a winery only to find that it’s closed for a special event or not opening until later in the day. Some wineries have limited hours during the winter season.

Choose your destination based on your group’s needs. Want to bring your family pet with you? Before you grab the leash, make sure the winery you plan to visit allows outside animals. Visit our website and sort wineries by their amenities, including but not limited to whether they have an on-site restaurant, offer tours and are pet friendly. If a winery offers tours, don't pass up the opportunity. Tours are a great way to learn more about a winery, their wines and history. Of course, it’s always a good idea to contact a winery before your visit to check on their policies and special features.

Give advanced notice for large groups. Some wineries require advance notice; others don’t. Wineries with smaller tasting rooms like KC Wineworks may require reservations for larger groups. Some wineries have limited or no parking available for large vehicles like buses or RVs.

Before the wine tasting

Dress appropriately: While Missouri wineries offer outdoor, indoor seating or both, wine tastings are usually done standing. Wear comfortable shoes. Consider bringing a sweater or jacket if you plan to tour the winery's cellars as they tend to be a little on the cool side.

Avoid chewing mint gum or consuming coffee. Both are palate killers and will impact your wine tasting experience.

Skip the smelly stuff: Scents can affect your ability to smell the wonderful aromas in the wine so avoid wearing overly fragrant perfume or cologne.

Military member? Rodney Toombs, Tasting Bar Manager at Chaumette Vineyards and Winery, encourages you to ask winery staff if they offer a military discount. Toombs, an Air Force veteran, says you might be surprised how many Missouri wineries provide special offers to veterans or active members of the military.

Put your cell phone away. Be respectful to the person behind the bar and to others around you who are enjoying a wine tasting. Unless it’s an emergency, stay off your phone.

During the wine tasting

The 5 S’s of Wine Tasting: See, Swirl, Smell, Sip and Savor. Visit our website to discover how each of these Ss can help enhance your wine tasting experience.

Sip, bite, sip. If you are offered a food item like an oyster cracker or chocolate to pair with your wine, always taste the wine before the food. “You want to taste the wine on its own to know whether you enjoy it,” advises Stephen O’Brien, Wine Club Manager at Van Till Family Farm Winery. Once you discover a favorite wine, explore all of the amazing food pairing possibilities with our helpful wine and food pairing graphic. Wine trail events are also great opportunities to experience the impact that delicious Missouri wine can have on a variety of foods. Visit our website to discover our state’s 11 wine trails.

Be honest with the person doing your tasting. It’s okay to admit that you don’t know much about wine. They will help guide you throughout your experience.

Taste in the correct order. When tasting a variety of wines, it’s always best to start with dry wines and move towards the winery’s sweeter selection. If you start with a sweet wine, the dry wines will taste too acidic. 

Let winery staff know which wines you prefer but don’t be afraid to try new things. Whether you’re on the sweeter end of the winetasting scale, prefer dry, or a wine style that’s in between, this is a great opportunity to try new wines. Keep your mind open and you may just discover a new favorite. 

You do not have to like everything you taste. Everyone’s palate is different. However, avoid being insulting. Just because you don’t like a wine, doesn’t mean that the wine is bad.

Rosé wines are not always sweet. You can also find semi-sweet and dry rosé wines at Missouri wineries. Whatever your preference on the sweetness scale, you’re likely to find a rosé that you enjoy during your excursions in Missouri wine country.

Trust the person behind the bar. He or she knows the wine they are pouring inside and out.

It is okay to not finish your tasting pour. Use the dump buckets provided by the winery.

Record what you like. Make notes of your favorite wines and take a photo of the bottle. This will make it easier to remember which delicious wines to take home with you.

Have fun! Immerse yourself in the experience. Can’t pick out a wine’s flavor notes or aromas? Ask the winery’s friendly staff.

Although it may be tempting to squeeze as many wine tastings as possible into a single day, it’s best to take your time and enjoy the experience. With more than 130 wineries in the state, the trickiest part will be deciding where to start. See you in Missouri wine country!     

During the month of January, we proudly celebrate the norton grape. This grape varietal is extremely important to the state of Missouri; in fact, it’s our state grape. When it comes to norton, there are so many things to love. 

Norton is many things – it’s the most prominent red wine grape in Missouri, its clusters are small and blue-black in color, its extremely hardy and vigorous, resistant to most diseases, Missouri’s latest grape to ripen and is fermented on the skins. Missouri’s norton is big, bold, red and most importantly, delicious! 

You might have also heard this grape called cynthiana. There is some controversy over the name, but most consider norton and cynthiana one in the same. Nonetheless, this grape accounts for nearly 21% of all grapes grown in Missouri. 

There are more than 350 bearing acres of norton in Missouri that often craft this grape into dry and dessert wines. Norton pairs perfectly with smoked meat, wild game, BBQ, lamb, tomatoes, cheddar cheese, caramelized onions, garlic sauce, dark chocolate, black cherries and spice cake. 

So now what? Try our signature style and possibly make Missouri’s norton your go-to red this winter season! 

The new year is here and there are many things to look forward to. On our calendar, you’ll find several months dedicated to the promotion of Missouri grape varietals as well as important dates in the wine industry. As you enjoy the upcoming seasons, keep these Missouri wine-centric holidays in mind and celebrate accordingly – with a glass of Missouri wine, of course!