We’ve all been there, a small drop of red wine spills onto your favorite shirt.  Will it ever come out? How should you treat it? Don’t let this ruin your day or your wine country adventure. A few minutes on Pinterest will yield hundreds of home remedies, but we took the extra step and put a few methods to the test. Most of the ingredients are common items you may already have in your kitchen. Read on for results.

Stain Removal Remedies

White Wine
If you are at a winery, white wine is readily available. Treat the area with white wine to help reduce the chance of a permanent stain. During our test this method did reduce the severity of the stain, but the wine was still present after it was washed. White wine was a good first step but we’d recommend further treatment of the stain before washing.

Table Salt + Boiling Water
Salt is typically within reach at the dinner table and may help absorb the wine and prevent it from spreading. Apply a heavy coat of salt and allow to sit for one hour. Place the clothing item over a bowl once you are home and pour boiling water over the area. This method was more successful in the center of the stain than the outer edges. We’d suggest salt as a quick fix if available then additional stain fighting methods before you toss it in the laundry.

White Vinegar + Detergent
Mix 1 Tbsp laundry detergent + 1 Tbsp white vinegar + 2 cups lukewarm water for this stain fighter. Instructions were to apply this solution to the stain and launder as normal. Results were less than outstanding with this mixture.

Dawn + Hydrogen Peroxide + Baking Soda
This method calls for 2 parts Dawn, 1 part peroxide and 2 tsp baking soda, mixed well. Apply this mixture to the stain and allow to sit for at least one hour. It didn’t take long to see visible results with this solution and it was the clear winner overall. Pro tip: Use a spray bottle for precise application and always test a small, discrete area for color fastness.

Helpful tips: Blot or dab the spill rather than rub which can make the stain worse. Dried stains are always tougher to remove. If possible keep the stain wet using water or white wine until you are home and able to treat it. When treating, it may be helpful to place a washcloth or towel between the layers of clothing to prevent the stain from bleeding to the other side during treatment. No matter which method you try the sooner the stain is treated the better your chances are of removing it completely. 

Fondue has an often disputed origin, but in 1930 it was named Switzerland’s National Dish, and it’s popularity has spread far and wide. There is something undeniably fun and communal about Fondue that makes it the perfect dish for sharing with a group. Traditional Fondue recipes include cheese, wine, herbs and garlic. Try this version featuring Missouri’s classic white wine, Chardonel.

Chardonel Fondue Recipe

Time: 15-20 minutes

Yield: 6-8 servings

Ingredients:

1  Fresh garlic clove

½ lb  Gouda cheese

½ lb  Swiss cheese 

1 cup  Missouri Chardonel- dry, white wine

¼ cup  Cornstarch

Salt

White Pepper

Directions:

Grate the cheese and coat with cornstarch. This recipe uses a double boiler method. You’ll need a heatproof bowl and a pan it will fit in without touching the bottom of the pan. Cut the garlic clove and rub it on the inside of the bowl to coat the bottom and sides. Place the bowl over the pan of water, bringing the water to a simmer. Add wine to the bowl and heat until warm but not too hot. (You’re looking for small bubbles, not a rolling boil.) Add the cheese a handful at a time stirring until melted. Once all of the cheese is melted, add salt and pepper to taste. Serve immediately with dippable delights such as bread, veggies, meat, or even apple slices.

The Fondue will thicken quickly if you don’t have a Fondue pot or small slow cooker, so eat up! Pair this delicious shareable dish with a glass of Chardonel. Cheers! 

Chardonel… it may sound familiar, but the taste is truly original. It’s a hybrid grape varietal and derives its name from parent grapes, Chardonnay and Seyval Blanc. It was bred to thrive in demanding weather conditions like those we experience here in Missouri. The unique terroir (climate, soil, etc.) of the area results in a truly delicious, classic white wine with plenty of Show Me State flavor.

Chardonel is a versatile grape that winemakers can use to make a wide variety of wines, but is most commonly used for dry white wines. If the vintner chooses to age their Chardonel wine in oak barrels, it develops a rich, creamy character similar to traditional Chardonnays but with a subtle fruitiness all its own. When made in an un-oaked style, Chardonel features even more fruit notes of citrus and apple with a light, crisp finish.

As the temperature begins to rise, flowers bloom and grape vines awaken. We welcome a new season, and Chardonel is the perfect wine to sip in celebration of spring’s arrival. It’s a great wine for enjoying on its own, but pairs well with a wide range of foods. Try matching it with grilled chicken, mushrooms, smoked pork, creamy white cheeses and sauces, and bread pudding. If you’re looking for a great wine to cook with, Chardonel is a delicious choice.

Spring is a beautiful season of new life, and Missouri wine country is a great place to take it all in. While you’re exploring local, award-winning wineries, be sure to taste and discover Missouri Chardonel. Share your vino adventures with us on social media with #MOwine and #MOChardonel.

Cheers to Chardonel Month! 

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.  

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.

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.

*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! 

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!  

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! 

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!