As the summer heats up, it is the perfect time to whip up a pitcher of delicious sangria to enjoy with friends. Sangria, traditionally made with red wine, gets its name from the Spanish word for blood, “sangre,” because of its deep red color. However, the beverage is more of a template than a recipe and presents a great opportunity to showcase your favorite flavor profile.

Are you a fan of tropical fruit? Do you prefer something sweet, or do you like a more tart taste? There is no wrong answer when it comes to sangria. All you need to know are the basic components, and then it’s time to mix and match to your heart’s content.

Creating your ideal sangria recipe is as easy as 1, 2, 3, 4.

1. Wine: Red, white, rosé: Pick your base and build from there.
2. Sweetener: The most commonly used sweeteners are sugar, honey, syrup, and fruit juice. You can also choose a sweeter wine and skip this step.
3. Fruit: Fresh fruit is a staple in most sangria recipes, but some more adventurous concoctions include herbs and vegetables.
4. Liqueur: The traditional Spanish sangria calls for brandy, but any liqueur that pairs with the rest of the ingredients will do.

Once you’ve chosen all of your ingredients, simply mix, chill and enjoy.

If you need some inspiration to get you started, here are some mouth-watering recipes sure to get your creative juices flowing.

Traditional Spanish sangria is rich in color and flavor. This recipe calls for a dry red wine. Try it with a Chambourcin or Norton from your favorite Missouri winery.

This citrusy, sweet sangria is made with white wine. Missouri Vignoles or Traminette would be great.

Strawberry sangria is a tasty treat for your next summer celebration. Use a Vidal Blanc for this not-too-sweet beverage.

Feeling a little more adventurous? This sparkling sangria experiments with cucumber, fresh ginger and grapefruit juice – refreshing!

If you’re a planner, make your sangria a few hours or even the night before you serve it to let the flavors mingle while it gets nice and chilly. If you’re short on time, try using frozen fruit in your recipe to cool it down without diluting. Finally, serve your beautiful mixture in a clear container to show off your cocktail skills!

This season, create the perfect patio event with the help of Missouri wines. The summer months provide the ideal opportunity to host a fun, open-air gathering for you and your friends. All you need is a cozy outdoor setting, a delicious menu and the fabulous guests. Follow the simple steps below and you’re on your way to the savviest summer affair of the season!

What?
The first step is to decide what type of event you would like to have. Your patio-perfect shindig can be a relaxed get-together with wine and desserts, a traditional barbecue, or a picnic-style potluck. Plan ahead; consider the guest list, budget and any potential time limitations. Maybe develop a theme for the evening. Some ideas include a “brown bag” blind tasting event (ask guests to bring a bottle of their favorite Missouri wine), or a regional theme in which wines from a specific area of the state, such as Augusta, Hermann or Ste. Genevieve, are highlighted. Play a wine-themed movie in the background for added ambiance.

When and Where?
Because the later summer months can be hot, it is a good idea to host your event in the evening hours when the temperature will be more comfortable. Next, decide where your guests will munch and mingle (the deck or backyard?). Be sure there are chairs available or spread blankets around the backyard in case anyone wants to take a seat. Light citronella candles to keep bugs at bay. You may also want to consider a “plan b” if it rains by either moving the celebration inside or to a public location with a shelter. 

Food and Drink
Your menu can help set the mood of your gathering. A simple menu, like these snazzy finger foods, conveys a relaxed mood, while a more elaborate dinner menu suggests a bit of a fancier affair. Or serve some of these desserts paired with dessert wines or other sweet Missouri wines. Be creative! Setup a drink station with glasses and various Missouri wines to encourage guests to socialize and try different food and wine combinations. For easy added flare, freeze grapes and place in wine glasses to keep wine cold.

Keep in mind these other basic food and wine pairing tips:

• Serve Vignoles with spicy dishes and fruity desserts.
• Vidal Blanc pairs well with seafood and poultry.
• Serve Traminette with full-flavored foods, and foods with a little spice.
• Chardonel complements richer seafood dishes.
• Catawba pairs well with fruit and desserts.
• Chambourcin pairs well with barbecue, pork and pasta dishes.
• Norton complements red meats and smoked meats.

The most important thing to remember is to have fun! Once your plan is in place, you can relax and enjoy your get-together along with your guests. Cheers!

Move over brats and burgers! It’s time to spice up your grill with something other than the typical barbecue fare. Grilled fruits, breads and desserts add a little pizzazz to your grilling expedition. Pair the recipes below with exquisite Missouri wine, and travel off the beaten path to take grilling to a whole new level.

Grilled lemon pound cake with peaches and cream: This moist cake is ideal for any occasion. Toss it on the grill until it’s toasty and crisp, then top with grilled peaches and whipped cream for a real treat. Keep an eye out for local peaches, which are in season mid-to-late summer!
Pairs wells with: Dessert wine or fruit wine

Grilled watermelon with yogurt: Slices of watermelon, drizzled with olive oil, seasoned with salt and pepper and charred on the grill. Top the slices with Greek yogurt (try making your own) and garnish with mint for a delectable summer snack.
Pairs well with: Traminette

Cheese stuffed grilled peppers: For this recipe, use whichever mild peppers you like. Stuff the peppers with a creamy mixture of mild and bold cheeses, and then grill until the skin is blistering and the cheese is gooey and hot. This is a perfect summer appetizer.
Pairs well with: Vidal blanc, or Vignoles if using spicier peppers

Grilled Broccoli with Chipotle-lime butter: This is not your ordinary grilled veggie recipe. Seasoned broccoli florets charred on the grill are then tossed with smoky and savory Chipotle-lime butter and garnished with creamy queso fresco.
Pairs well with: Vignoles

Juicy grilled tomatoes: Grilled tomatoes can be added to almost any recipe or just enjoyed on their own. Grilling the lightly seasoned tomatoes in a foil pack will preserve those delicious juices and provide plenty of flavors.
Pairs well with: Rosé

Grilled bread: If you’re looking for a way to shake up the breadbasket, look no further. Thick slices of grilled bread rubbed with olive oil and garlic are a perfect addition to any meal.
Pairs well with: Your favorite Missouri wine

Grilled fruit bruschetta: Honey mascarpone spread on slices of grilled, crispy bread are then topped with sugar and lavender-coated fruit skewers that have been grilled until lightly charred and tender.
Pairs well with: Vignoles

November is National Pepper Month and there are so many ways to celebrate. Peppers in their many varying forms are a staple ingredient in most every kitchen adding flavor and color to countless recipes. How do you prefer your peppers? Are you a fan of roasted red peppers, sautéed peppers with onion, spicy jalapenos or any and all of the above?

Pepper lovers who are also wine lovers have a bit of a challenge on their hands knowing what wines pair with what pepper dishes. Unfortunately, there is no on-size-fits-all answer to what wine goes best with peppers. However, there are a few tips Missouri Wines can share…

The first and simplest is that sweet cuts heat. So, if you’re enjoying a spicy pepper, whether a Thai Chile, Serrano or Habanera, pairing with a semi-sweet or sweet wine can put out the fire a bit.

Raw bell peppers and some wines that exhibit notes of bell pepper share an organic compound called pyrazine. Some consider this to be a sign that a wine is green or under ripe, however, these wines can compliment raw peppers very well.

With sweet bell, cherry or banana peppers it is best to choose a wine taking the rest of the dish’s flavors into consideration. For example, a roasted red pepper dip pairs well with smoky flavors of an oaky Norton.

Here are some delicious pepper recipes to help you celebrate this month (and of course the Missouri wines that pair well with them):

Sausage Stuffed Peppadew Peppers are a quick and easy appetizer complemented nicely by a semi-dry Chambourcin rosé.

A Sautéed Brussels Sprout Slaw with Sweet Peppers is a creative twist on the average salad and pairs well with a crisp Vidal Blanc.

Pablano-Pepper Jack Corn Bread kicks up the heat on a classic matched with semi-sweet Vignoles to put out the fire.

This November, celebrate National Pepper Month, and invite Missouri Wines to come along for the ride. Missouri wines pair well with all your favorite pepper recipes!

With Easter right around the corner, Missouri Wines wants you to be ready for a feast. One food that’s usually a staple on the table on Easter Sunday is lamb. And what goes great with lamb? A rich, bold glass of Missouri Norton, of course! Below you’ll find some classic and creative recipes to serve up this tender, flavorful meat.

Be sure to check your local farmers market or grocery store to find locally raised meats, such as Susie’s Grass Fed Lamb. A dry, Missouri Chambourcin or Norton will go great with the dishes below. Enjoy!

Garlic-Crusted Roast Rack of Lamb: Rosemary, olive oil and garlic play the supporting roles of this dish. This no-fuss preparation technique showcases the taste of the lamb and lets the true flavor shine.

 Slow-Cooked Leg of Lamb with Spiced Yogurt and Herbs: While this dish takes a bit longer to execute, it is well worth the wait. Slow-cooking the leg of lamb ensures a tender and juicy meal. Plenty of herbs and spices make this dish come to life!

Lamb Meatballs With Cumin, Mint and Tomato Sauce: For a more creative and casual meal, try this recipe. The Middle Eastern flavors create a savory, spicy meatball. Serve over a bed or couscous, rice or create lamb meatball sub sandwiches.

Lamb and Broccoli Stew: The process of brining and slowly braising the lamb creates an incredibly tender and tasty meat. Give yourself plenty of time to prepare this meal, and then sip on some Missouri wine while you enjoy the fruits of your labor!

This week we usher in the official start of summer with the Summer Solstice. Missouri has seen a seemingly unseasonably comfortable crescendo into warmer temps this year. As we enter late June, one thing is for sure: these hot and humid conditions are sure to stick around and Missouri wine country is definitely in bloom!

Summertime is the season to unwind. It’s time to travel and catch up with family and friends, to be outdoors and relax by a pool. Summer is the season of fun, and what pairs well with fun in the sun? Missouri wine!

Meeting your pals at one of the 120-plus wineries throughout the state is a great way to enjoy Missouri wine country this summer. Check the Missouri Wine events page to see is what exciting things are happening near you. If you’re visiting family, pick up a case of your favorite Missouri wine on the way out of town to share. Feel like staying a little closer to home? Host your own barbecue or potluck.

It’s summer. It’s Missouri wine. Get out and love it!

Beat the heat with Seyval Blanc.

Visit the pool with Vidal Blanc.

Take Catawba to a summer barbecue.

Picnic with Sparkling wine.

Watch the baseball game with Traminette.

Take Vignoles to a family reunion.

Mix things up with a wine cocktail.

June is National Seafood Month. Summertime is the perfect season for preparing seafood because it is a versatile food that can be prepared numerous ways and offers plenty of flavors and seasonings. And all that variety means plenty of wine-pairing options too.

At one time, it was believed that only pairing white wines with seafood was acceptable. But as mentioned before, some rules are meant to be broken – at least in the food-and-wine-pairing world. Red wines can complement various types of seafood just as well as whites.

Although, there are a few guidelines by which to stand – no one wants complete culinary chaos. The concept that a full-bodied wine goes well with a full-bodied fish still holds true. The preparation technique of the fish can also impact which wine pairs best. For example, a roasted fish will result in a heartier texture therefore will pair well with a more robust wine, like Chambourcin. A fish poached in olive oil will create a softer texture, which will pair better with a light-bodied wine, such as Vidal Blanc. Rosé is also a nice match for various seafood fare.

It’s no secret that Missouri is landlocked, but you can find fresh seafood at almost any grocery store or restaurant. Be sure to keep an eye out for locally raised fish from Troutdale Farm.

If you don’t have time to test various pairings, it’s a good idea to keep a bottle of Vidal on hand. It will pair well with most seafood dishes, particularly lean white fish.

As always, the best food and wine pairing is the one that you like. These recipes will get you started. Enjoy!

Roasted Salmon with Tomato Jam: This recipe produces a flavor-packed result. It’s easily simplified by omitting the vermicelli and following the “easy” (i.e., quick) method of making the jam.
Pair with Chambourcin.

Fried Beer-Battered Fish: A classic! Skip the fries, and whip up a fresh salad with Missouri-grown produce for a nutrient-rich side.
Pair with a Sparkling wine.

Poached Scallops: Scallops have a natural, slightly sweet flavor that is highlighted in this recipe. Served with green beans, you’ve got a perfect midsummer’s night meal.
Pair with Vidal Blanc or Chardonel.

Spicy Coconut Fish Curry: This dish packs some heat along with plenty of sweet and spicy flavor.
Pair with Vignoles.

Shrimp in Garlic Sauce: These tasty shrimp can be served as an appetizer or as a main dish. The recipe combines garlic, spicy olive oil, lemon juice and plump shrimp. What’s not to love?
Pair with an oaky Chardonel.

Sushi Bites: Follow these steps for a creative take on a traditional sushi roll. This recipe is quick, easy and delicious – it’s the perfect summer appetizer!
Pair with a Sparkling wine.

Creamy Seafood Risotto: Shrimp and crab folded into a creamy combination of clam base and risotto will delight your taste buds. This dish can be filling, so it’s perfect to serve to a crowd at a summer get-together.
Pair with Traminette.

The time has come to trade the socks for sandals and the scarves for sunscreen. Longer days and warmer temps means that it is finally pool season! Grab a book, a snack or two and soak in some vitamin D while you savor a glass of your favorite wine.

Missouri white or sparkling wines pair well with basking poolside. Missouri’s white wines can range from dry to sweet and medium- to full-bodied. Try a Vidal Blanc, full of fruity characteristics, while you’re relaxing by the pool. Additionally, St. James Winery recently introduced a liter pouch of wine (that’s six glasses!), which is perfect for poolside enjoyment.

If you feel like getting creative, try this punch-like, Brazilian-inspired cocktail by combining Chambourcin with fresh blackberries or strawberries. Or how about mixing just-squeezed orange juice, dry sparkling wine and a sprig of mint for a refreshing mimosa?  The pool is also an ideal setting to sip on Missouri fruit wines. Blend strawberry wine with fresh squeezed lemons and a little sugar to create the perfect poolside lemonade.

Feel like packing a few snacks for your afternoon in the sun? Light finger-foods are the most convenient to take to the pool. Try these easy-to-make apple sandwiches (think apple slices, almond butter and granola). Or, pick up some local nuts, fruit and cheese next time you’re at the store or farmers market.

Keep in mind that certain pools may have rules in place against bringing in your own drinks and food. If that’s the case, make a day out of your “mini-pool vacation.” Lounge in the sun for a few hours (don’t forget the sunscreen) before packing up and heading to a Missouri winery for a late lunch.