It’s that time of year. Thanksgiving is almost here and now is the perfect time to think about what we are thankful for. What are you thankful for? Being grateful is a powerful thing and we want to share some of the many things we have to appreciate.

Growth – The addition of six new wineries and two new wine trails to the Missouri wine family is very exciting and we’re very grateful this wonderful industry keeps growing and evolving.

Passion – With 130+ wineries in the state, it should come as no surprise that there are countless new and creative things coming from these businesses. Whether it’s a beautiful expansion to the winery itself or the release of a delicious new wine, there is always another expression of local winemakers’ passion to discover in Missouri wine country.

Quality – The 2017 Missouri Wine Competition was a truly impressive display of the time and devotion that go into every bottle. With more than 300 entries and so many medals awarded, there is no shortage of high-quality wines just waiting to be sipped and enjoyed across the state.

Support – We continue to see Missouri wine and wineries featured in blogs and articles over and over again. Not to mention the amazing photos and thoughts about Missouri wine shared on social media. We can’t say enough thank you’s for all the support this industry receives from local and visiting consumers.

We have so much to be thankful for and are thrilled to have the opportunity to share our appreciation. What are you thankful for? 

The menu for Thanksgiving dinner looks a little different from house to house, but the basics tend to remain… turkey, stuffing, mashed potatoes, cranberry sauce, etc. So, if everyone’s Thanksgiving dinner tastes a little different, how do you know which wines to pair? We have some tips that may help.

Seasonal Superstars: Chambourcin and Chardonel

These two varietals are incredibly food-friendly and are a good match for most fall favorites. They go great with mushrooms, garlic, butter and other staple flavors of Thanksgiving dishes. If you’re not sure what to get and want to go with one red and one white, these wines won’t let you down.

Delicious Details: Norton and Vignoles

Norton, the official state grape, makes big and bold red wines which can sometimes overpower mild flavors. However, Norton is also known for having the baking-spice flavors that are so prevalent in recipes for Thanksgiving, that it can make a really nice complement to your feast. While Chardonel is a great go-to dry white wine, all the flavors of fruit, sugar and salt (think candied yams) might be better matched with a sweeter, fruit forward wine such as Vignoles.

Don’t Underestimate a Great Rosé

Rosé wines are becoming more and more prevalent around Missouri wine country and they can be a great pairing for the varied dishes you’ll find on the Thanksgiving table. Rosé wines can be sweet, dry, and everything in between which means you can find the perfect one to please the palates in attendance at your festive feast.

Sweet Treats Want Sweet Wines

A Late Harvest dessert wine or sweet white wine are a great addition to your menu as they pair so well with Thanksgiving favorites such as pumpkin and pecan pie. Treat yourself and fellow feasters to a truly delicious pairing to round out your meal.

This Thanksgiving invite Missouri wines to the table with some or all of these delicious pairings.

Chambourcin wines are often described as earthy. Well, it doesn’t get much earthier than mushrooms, so it’s no surprise they are great together! This recipe requires very little hands-on time, but does take a while which makes it perfect for a slow-cooker. The mushrooms absorb tons of flavor from the wine and the resulting dish is luscious and decadent. It’s great as a main dish served with a side salad and fresh, crusty bread. Or you can serve it as a side dish with steak, pork chops or even a turkey dinner.

Chambourcin Mushrooms Recipe

Active time: 30 minutes, Passive time: 9 hours

Yields 4-6 servings

Ingredients:

2 lb. – Button mushrooms

2 cups – Missouri Chambourcin (earthy red wine)

1 cup – Boiling water

3-4 cubes – Bouillon (You can use any combination of chicken, beef or vegetarian) 

1/2 cup – Butter, sliced

3 cloves – Garlic, peeled

1 tsp – Worcestershire sauce

1 tsp – Pepper

Salt, to taste

Directions:

Turn your slow-cooker on high. Pour the boiling water over the bouillon cubes in the base of your slow-cooker and stir until dissolved. Add the butter to the broth and stir until melted. Add Chambourcin, Worcestershire, garlic and pepper to the liquid and stir to combine. Add the mushrooms and stir to coat.

Cook for six hours covered on high heat, stirring occasionally if possible. Uncover and continue cooking on high for three additional hours. Add salt to taste, stir and serve.

These mushrooms keep well for about a week in the refrigerator, but are best served warm. Enjoy!

Missouri’s flagship wine is Norton, a big and bold red wine. So, it’s no surprise that the Show Me state’s second most popular red wine gets a little overshadowed from time to time, but if you haven’t yet discovered Chambourcin, let’s talk about all the reasons to fall in love with this delicious varietal… there are many.

Chambourcin, pronounced sham-bor-san, is a French-American hybrid grape that was developed in the 1950’s. It’s a disease resistant and hardy varietal, making it a good fit for Missouri’s demanding weather conditions. Chambourcin vines are also known for being very productive, producing above average yields per acre. No wonder Missouri winemakers are such fans! There are approximately 180 acres of Chambourcin across the state, accounting for 11 percent of Missouri’s 1700 acres of vineyards.

It’s high yield and hardiness aren’t the ony reasons local winemakers enjoy cultivating Chambourcin. It has lovely earthy and berry notes with nice acidity, spice and low tannins. This red grape is a truly versatile variety, and you’ll find many delicious styles made from it on your vino adventures around Missouri. It’s most often found as a juicy and earthy, dry red wine with soft tannins, making it very approachable. It’s a great gateway or transition red wine, whether you are new to reds or looking to switch with the change of the seasons. Other styles of Chambourcin you’ll discover are semi-dry reds, dry and semi-sweet rosés, and many different blends utilizing it.

Chambourcin not only tastes great, but it also pairs very well with your fall favorites. It’s great with pork loin, burgers, red sauce pasta, mushrooms, brie, camembert and so much more. Invite Chambourcin to you holiday meals this season. It’s a great choice for sipping on at all your favorite fall activities like bonfires, tailgates and cool nights in.

We think Chambourcin is underrated. Take some time to discover this varietal this November and, most likely, you will too!   

There's usually a mountain of Halloween candy before, during and after Halloween. Try pairing all those sweet treats with award-winning Missouri wines. Here are some pairing suggestions to get you started! 

Pasta has been forever changed now that we know we can infuse it with wine for a delicious and easy meal or side dish! Try this simple and quick recipe today and transform your idea of pasta.

Red Wine Pasta

Time: 20-25 minutes | Servings: 4-6

Ingredients

4 cups              Water

1 bottle           Missouri Norton, dry red wine

16 oz               Spaghetti

3 tbsp              Olive oil, divided

1 medium       Shallot, thinly sliced

4 cloves           Garlic, thinly sliced

1 tsp                Red pepper flakes

2 tbsp              Butter, unsalted

1 cup               Parmesan, freshly grated (+ more for garnish)

1/2 cup            Flat leaf Italian parsley, chopped (+ more for garnish)

                        Salt and pepper to taste

Directions

• Prep all of the ingredients for the sauce: Remove the skins and thinly slice the shallot and garlic cloves. Grate the parmesan. Remove the stems and chop the leaves of the parsley.
• Open your bottle of Missouri Norton, setting aside 1/4 cup.
• Combine the water and the rest of the bottle of Norton (approximately 3 cups) in a large pot and bring to a boil.
• Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7-9 minutes.
• Reserve 1/4 cup of the cooking liquid from the pasta, drain the spaghetti and set it aside. Be cautious where you place the drained pasta as red wine can stain things.
• In a large saucepan, heat 2 tbsp olive oil on medium heat. Add the shallots and cook for 3-5 minutes, stirring frequently. Add remaining tbsp of olive oil, the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
• Add the reserved cooking liquid and 1/4 cup of reserved wine to the skillet and bring to a simmer.
• Add the cooked pasta to the saucepan and toss to coat with the sauce.
• Add the butter to the saucepan and stir until it melts into the sauced pasta.
• Add salt and pepper to taste, and the parmesan and parsley. Stir to combine.

Top with more parmesan and parsley and open up another bottle of Norton to enjoy with it. This dish is great as an entrée alongside a nice, green salad, or as a side dish with beef.  Bon appétit!

Hosting a Halloween get-together at your crypt? Make sure you have the perfect refreshment for your favorite ghouls and goblins. The Witch’s Curse Wine Cocktail is a sangria that is easy to make. (The recipe only requires a few ingredients.) Put a spell on your guests with this delightful potion. 

The Witch’s Curse Wine Cocktail Recipe

Prep time: 10 minutes
Chill time: 4 hours

Ingredients
• 1 bottle of Norton, a bold red wine*   
• 2 cups pomegranate juice
• ¼ cup Cointreau or orange liqueur
• 2 cups sparkling water
*You can adjust the sweetness level of the Sangria by choosing a sweet Missouri wine.

Directions:
• In a pitcher, combine the Norton, pomegranate juice and Cointreau or orange liqueur. Stir well.
• Chill the mixture in the fridge for 4 hours, preferably overnight. 
• Add sparkling water to the chilled mixture. Stir well.

You can dress up your wine glass rims with sugar and red food coloring. For an even creepier effect, mix corn syrup and red food coloring and drizzle some on the side of your glasses for a fake blood effect. To tone down the fear factor, add chopped fruit like oranges, lemon or pomegranate arils.

Serve the sangria chilled and watch it become a spine-tingling sensation! 

Fall is here and it’s time to celebrate! This set of three cork pumpkins is a fun and easy craft that will add some fall festivity to your home or office. Everything you need to know to create this adorable décor is below.  

What you’ll need:

43 Missouri wine corks (Natural cork works better than synthetic for this particular project.)

Orange acrylic paint (Painting is optional. If you prefer the natural cork look, that’s fine.)

Paint brush (Putting the paint on a paper plate and dabbing the end of the cork in it will work in a pinch if you don’t have a paint brush handy.)

Glue (Hot glue works well, but if you prefer, you can use another strong adhesive such as E6000.)

Green felt

Scissors

Craft knife or box cutter

Twine or festive fall ribbon

Instructions:

• Paint the corks: Dilute about a quarter size amount of paint with a few drops of water and mix. Paint all but two of your corks. You can paint one or both ends of the corks depending on where you plan to display your pumpkins. If painting both sides you can do both at the same time by holding the middle of cork while painting and laying the painted corks down on their sides to dry.

• Arrange the corks for your pumpkins. Now is also when you’ll want to plug in and prep your hot glue gun if that is your adhesive of choice.
  • Large Pumpkin: (from bottom to top) row of 4, row of 5, row of 6, row of 5, row of 4
    • For a more streamlined looking pumpkin, match the length of the corks in each row.

• • Medium Pumpkin: (from bottom to top) row of 3, row of 4, row of 3,
  • Small Pumpkin: (from bottom to top) row of 2, row of 3, row of 2

• Assemble the body of your pumpkins. Glue the sides of the first row of corks together. Glue the next row of corks to their neighbors, both below and beside. Continue for all painted corks 

• Create and attach the leaves. Print this template and cut out the leaves to use as your guide for cutting out the leaves for each pumpkin. Trace the cutouts on the felt or pin them to the felt with straight pins and cut out your leaves. Glue the leaves onto the top center of the corresponding pumpkins.

• Make and attach the stems. Carefully cut off a third of one of the corks you left unpainted. Glue the longer piece on top of the leaves on the large pumpkin and the smaller piece on the small pumpkin. Cut the last remaining cork in half and glue one piece onto the center top of the medium pumpkin. You will have half of one cork leftover.
  • Tip: Hold the cork with a binder clip to avoid any slippage.

• Add the finishing touch. Tie the ribbon or twine in a bow around the stem.

Wherever you plan to display your cork pumpkins will instantly feel more festive and ready for the fall. These also make a great gift. Cheers to crafting with Missouri wine! 

Some people may be hesitant to pop the cork on a new bottle of wine if they can’t finish it in one evening or setting. So once you’ve opened a bottle of wine, how do you preserve it? We’ve compiled a list of tools and tips to make your favorite vino last a little longer.

1. Reseal the bottle. Oxygen is initially beneficial to wine when it’s in your glass but an unsealed bottle can become oxidized and spoil after an extended period. Replacing the cork with wine stoppers are often helpful to protect your leftover wine. There are thousands of fun decorative styles available in stores and winery gift shops.
2. Remove the oxygen. An additional tool to protect your wine involves using a vacuum stopper and pump to remove oxygen from the bottle. Take things a step further by storing the wine upright to reduce surface area of the wine which limits oxygen exposure.
3. Refrigeration. You may be aware that white wine should be refrigerated after opening, but it can also go a long way for reds. Storing partial bottles of wine in the fridge can slow down the spoiling process and extend the life even further. In most cases a sealed wine can be stored for several days in the refrigerator.
4. Cook/Bake with it. If all else fails use the leftover wine for sauces or in your baked goods for additional flare.

Follow these easy tips to extend the life of your Missouri wines! 

When it comes time to pour a glass of wine, does it matter which vino vessel you choose? Yes and no. The glass and how you hold it can influence your wine tasting experience. Here are some tips to help you get the most out of your favorite Missouri wines.

What is the proper way to hold a wine glass? A stemmed wine glass should be held towards the base of the stem between your thumb, forefinger and middle finger. Your middle finger should rest on the stem just above the base. Why? Holding the wine glass by the bowl transfers the heat from your hand to the glass and wine. Your wine will stay cooler longer if you hold the glass by the stem. 

Stem or stemless:  Stemless wine glasses have gained popularity over the years. Some wine consumers find this style easier to handle and less fragile. The trendy silicone wine glass, which tends to come without a stem, is virtually unbreakable. This popular glassware is flexible and perfect for wine enthusiasts who are on-the-go. However, whether glass or silicone, you are likely to transfer more of your body’s warmth to the wine if you use a stemless vessel.

Varietal Specific: Wine glasses come in many different styles and shapes and all serve a purpose: to bring out the best in the wines for which they were designed. A specially designed glass directs wine to key areas of the tongue and nose. Studies reveal that more than 70 percent of what we think of as taste actually comes from our sense of smell. If you can't properly smell the wine, you're missing out on a majority of the wine-tasting experience. A couple of trivia facts: Riedel, the famous glassware manufacturer, designed special glasses for Norton and Vignoles. 

Red wine glasses are usually a bit taller and have a larger bowl than white wine glasses. Bold red wines like Norton require a large bowl to allow all the aromas and flavors to emerge. This also gives you more room to smell the wine. 

White wine glasses have more of a U shaped bowl and are more upright than red wine glasses. The U shape allows the aromas from wines such as Vignoles to be released while maintaining a cooler temperature.

Sparkling wine is best served in a sparkling wine glass. The upright and narrow design retains the carbonation and captures the flavor in the beverage.

These wine glass tips will help you savor the delightful flavors in Missouri wines, but in the end, it comes down to personal preference. Stem or stemless, varietal specific or not, what truly matters is that you enjoy the experience. Cheers!