This BBQ sauce is rich (thanks to the wine), slightly sweet, and nicely thick with just a hint of a spicy kick. It is ideal for beef, lamb, and Portobello mushrooms, but could work with much more. This recipe makes about 4 ½ cups, enough for a group or to save. It keeps well for months.

Ingredients:

• 2 – 5.5 oz (156ml) cans tomato paste
• 1 cup (240ml) unsweetened applesauce
• 1 cup (240ml) honey
• 1 cup (240ml) red wine vinegar (Ever tried making your own?)
• 1 cup (240ml) Missouri Norton, a full-bodied, rich red wine
• ¼ cup (60ml) dark molasses
• 1 Tbs. smoked paprika (We used mild)
• 1 Tbs. dry mustard powder
• 2 Tbs. onion powder
• 2 tsp. garlic powder
• 2 tsp. fine sea salt
• ½ tsp. ground allspice
• ½ tsp. cayenne pepper (or more to taste)

Directions:

In a large saucepan over medium heat, mix together all ingredients and bring to a simmer. Reduce heat and simmer uncovered for approximately 15 minutes, stirring occasionally. Simmer longer if you like your BBQ sauce extra thick.

When the sauce has simmered for about 10 minutes, taste test it to see if you want to turn up the heat. If it needs more kick, add a tad more cayenne pepper. Continue simmering for at least 5 minutes.

Let the sauce cool and pour into a bottle or jar with a tight fitting lid. It’s delicious right away, but it’s even better the next day. Consider making it ahead of when you’ll be cooking out. The sauce will keep for months in the refrigerator and freezes well.

*Pro-tip: Keep some in a squeeze bottle for convenient condiment-ing.

Recipe adapted from KitchenFrau.com.

This sauce is amazing with grilled poultry, seafood and even pork. It’s perfect if you’re looking to get away from the traditional tomato based barbecue sauce. This sauce features bold and bright flavors of mustard, fresh rosemary, garlic and lime. It’s accented perfectly by the citrus flavors and acidity of Vidal Blanc.

Ingredients:

• 4 fresh rosemary sprigs, approximately 3 inches long each (if you don’t have fresh rosemary, you can substitute 1 Tbs. of dried rosemary)
• Zest of 2 limes
• 1 green onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1/2 cup whole-grain mustard
• 1/4 cup Missouri Vidal Blanc, a crisp, dry white wine with bright citrus flavors
• 1/4 cup extra-virgin olive oil
• 2 Tbs. firmly packed light brown sugar
• 1/2 tsp. red pepper flakes

Directions:

Rinse the rosemary sprigs and pat dry. Strip off the leaves and finely chop the rosemary. It should be approximately 2 tablespoons.

In a nonreactive bowl, whisk together the Dijon mustard, whole-grain mustard, rosemary, lime zest, green onion, garlic, wine, olive oil, brown sugar and red pepper flakes until combined. Cover and let stand at room temperature for at least 30 minutes to allow the flavors to blend.
Store the sauce in a covered container in the refrigerator. It should be good for up to 2 weeks. Makes about 1 3/4 cups, but can easily be doubled if you’re expecting a crowd.

Recipe adapted from Williams-Sonoma.

Serves 4

Ingredients

1 pint ice cream

1 bottle (750mL) Missouri wine

16 oz of club soda

1 cup fruit

Directions

You can use any glassware you’d like as long as it is can accommodate 16 ounces or so; mason jars work for a fun presentation. To assemble the wine floats, scoop approximately ½ cup of ice cream (this is usually about 2 scoops) into each of the glasses. Pour 4-6 oz. of wine and 3-4 oz of club soda into each of the glasses, alternating a couple of times. This helps mix the float without melting the ice cream too fast. Top your dessert cocktail with fruit and serve with a straw and a spoon. Enjoy!

Flavor Combinations we recommend:

• Chocolate Ice Cream + Chambourcin Wine + Strawberries
• Mango Sorbet + Vignoles Wine + Pineapple
• Vanilla Ice Cream + Concord Wine + Raspberries or Black Grapes
• Vanilla Ice Cream + Vidal Blanc Wine + Melon
• Dark Chocolate Ice Cream Wine + Norton + Cherries
• Vanilla Ice Cream + Sweet Sparkling Wine + Raspberries (If you use this combo for a float, you can skip the club soda and replace it with additional sparkling wine.)

Serves 2-4 (depending on how thick you like your milkshakes)

Ingredients

1 pint ice cream

1-2 cups Missouri Wine (Chilled!)

1 cup fruit or other mix-ins (Optional)

Directions:

Scoop ice cream into the blender and add wine 1/2 cup at a time until it reaches the desired consistency. Pour into glassware of your choice. Top with whip cream and a cherry (optional), and serve with a straw. Enjoy!

*Pro-Tip: Put your glasses or mason jars in the freezer ahead of time. This will keep your frozen treat cold longer.

Flavor Combinations we recommend:

• Chocolate Ice Cream + Chambourcin Wine + Strawberries
• Mango Sorbet + Vignoles Wine + Pineapple
• Vanilla Ice Cream + Concord Wine + Raspberries or Black Grapes
• Vanilla Ice Cream + Vidal Blanc Wine + Melon
• Dark Chocolate Ice Cream Wine + Norton + Cherries

These basic truffles are easy to make and are delicious paired with a dry red wine, such as Pirtle's Alhambra.

Makes: About 35 truffles

Ingredients:
- 12oz bittersweet chocolate, chopped
- 1/3 C heavy whipping cream
- 1 tsp vanilla extract (alternatives include hazelnut extract or maple extract)
- crushed nuts, cocoa powder or other coatings

Instructions:
1) In a double-boiler, or a large bowl over a simmering pot of water, combine chocolate and cream.
2) Cook, stirring until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring.
3) Pour into a small bowl and refrigerate until set, but not hard, about 2 hours.
4) Form evenly into balls and roll in toppings, if desired.
5) Refrigerate until ready to serve

Adapted from a recipe from allrecipes.com

This sangria is a refreshing chilled treat for the early fall. We served this in the tasting room this fall and received an outpouring of requests for the recipe. Here it is:

Ingredients:
- 1 bottle Pirtle Apple Wine
- 1/2 bottle water, chilled
- 1/4 C brown sugar
- 1 bag mulling spices
- about 9oz apple cider
- 2 honeycrisp apples, chopped
- 1 granny smith apple, chopped
- cinnamon sugar (optional)

Directions:
1) Slowly bring wine, and brown sugar to a simmer over medium heat (do not boil).
2) Throw in the mulling spice bag, cover and steep for 5-10 mins.
3) Place chopped apples in pitcher.
4) Pour mulled wine and chilled water over apples.
5) Add the apple cider
6) Refrigerate overnight.
7) Serve over ice, rim glass with cinnamon sugar, if desired.

Pair with Pirtle Mellow Red. Peanut butter and concord grapes-- a match made in heaven! Like an adult pb&j!

Ingredients:
- 1C peanut butter
- 1 (8 oz) pkg cream cheese, softened
- 1/2C granulated sugar
- 1 tub (12 oz) Cool Whip or other whipped topping, thawed
- 1 prepared pie crust (chocolate or graham cracker works best)
- 2 tbsp Nutella spread, melted *optional*

Directions:
1) If desired, Melt Nutella in microwave about 30 seconds until pourable.
2) Pour Nutella into pie shell and spread across the bottom of pie shell.
3) Refrigerate to set while preparing filling.
4) Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined.
5) Gently mix in whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
6) Refrigerate until ready to serve.

Recipe by Erin Finn

Tofu and Vegetable Stir-Fry with Peanut Sauce

Recipe by: Nina Bolka

Ingredients

• 1 teaspoon Vegetable Oil
• 2 Fresh Zucchini, chopped
• 2 Fresh Carrots, chopped
• 1/2 White Onion, chopped
• 1 Cup of Green Beans
• 1 Bell Pepper, Chopped
• 1 T fresh Ginger, minced
• Salt and Pepper

Tofu:

• 3/4 ounce Tofu, cubed (*remember to press out the excess water)
• 2 eggs, beaten
• 1 cup Cornstarch
• Salt and Pepper
• 3/4 cup Vegetable Oil
• 3/4 cup peanut sauce (can purchase or make: see separate recipe below)
• 1/4 cup chopped peanuts

Directions

VEGETABLES:

1. Heat the vegetable oil in a large skillet over medium heat. Add the vegetables and sauté until tender.
2. Continue to stir and add the minced ginger. Salt and pepper to taste. Once vegetables are cooked to desired tenderness, remove from heat and place vegetables in a dish. Set aside.

TOFU:

1. Whip the eggs in a bowl. Then, in a different bowl, add cornstarch, salt, and pepper.
2. Dip the tofu in the eggs, then the cornstarch.
3. Put the vegetable oil in the skillet and heat up. On medium heat, cook the coated tofu for 5 minutes, or until golden and brown.
4. Stir in the peanut sauce and chopped peanuts to coat.

THAI PEANUT SAUCE

Use this amazing peanut sauce recipe from SheSimmers: Thai Home Cooking blog. For everything Thai, check out Leela’s site.

This sauce makes the tofu and rice. It has a nice kick to it that finishes sweet, just what you want in a peanut sauce. Her recipe makes a lot, but keeps well in the fridge or freezer.

SERVING:

Reheat the vegetables if they’ve cooled. Prepare rice for the bottom of bowl. Add the vegetables, tofu, and peanut sauce on top. Enjoy! 

Ingredients:
- mini phyllo tarts
- brie, cubed
- brown sugar
- chopped pecans
- honey

Directions:
1) Preheat oven to 350.
2) Place a cube of brie in each phyllo tart.
3) Sprinkle each tart with approximately 1/2 tsp brown sugar.
4) Top with approximately 1/2 tsp chopped pecans and a dollop of honey. 5) Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)

Adapted from a recipe from plainchicken.com

This winetail is as beautiful as it is delicious.

1 ½ oz. Jameson 12 year old Irish Whiskey

1 ½ oz. Montelle Peach Brandy

¼ oz. Lemon Juice

Muddled fresh peaches and cherries

Serve in a rocks glass over ice.

This winetail recipe is courtesy of Doug Frost via the Paris of the Plains Cocktail Festival.