Wine corks are one of those things most people collect, but aren’t quite sure why. Turns out they are some of the most useful things you’ll find around your house. They can solve problems like tangled cords and uneven chairs, keep your fingers safe from a hot pan lid, and even help you host a great event as a menu card holder. Here are some of our favorite life hacks with handy wine corks:

1. A simple, quick chip clip. Just slice (carefully) down the middle and slide it over your folded bag of chips (or other bagged snacks).

2. Card stands that are super versatile. Removing a slice of the cork so it sits flat and making a small slit creates a card stand that’s great for place cards, menu cards, or even photos.

3. Cords will finally be organized with cork bungees! Simply drill two holes, thread some elastic cord through, and tie. That’s it, you’re set to keep your cords tangle free and organized.

4. A sink-proof key chain. If you like to spend time in or near the water boating, fishing or swimming, this is a hack for you. Cork floats, making it the perfect keychain for boat or pool keys.

5. Speaking of fishing… don’t get hooked. Use loose corks to protect yourself from the sharp prongs of fishing hooks.

6. Protect your fingers from hot pot lids. Slide a wine cork under the handle of a pot lid that gets a little too warm and you have an instant cool touch-point.

7. Never have tangled headphones again. With two simple slits in a wine cork, you can avoid the tangled mess of headphones at the bottom of your bag.

8. Stay organized with cork magnets or tacks. Slices of cork glued to magnets or tacks are handy and lightweight. Keep those to-dos and inspirations orderly.

9. Avoid accidental pricks with a cork pincushion. Loose pins or needles are a painful accident waiting to happen. Keep them organized and safe in a wine cork.

10. Make simple and quick fire starters. Soaking corks in isopropyl alcohol for 24 hours turns them into a handy fire starter. Great for camping trips!

11. Replace a missing or broken drawer pull instantly. If a drawer or cabinet pull breaks, you can replace it almost instantly by screwing in a wine cork. The larger, mushroom style corks from sparkling wine work particularly well.

12. Avoid scuffs and fix an uneven piece of furniture. Slicing a piece of cork and sticking to the feet of furniture will help prevent floor scuffs and the pieces can be cut to fit if the furniture happens to be a bit wobbly or uneven.

*Pro tip: Use a binder clip to hold the wine cork while you slice so it doesn’t have the chance to roll away from you.

Keep enjoying award-winning Missouri wines and hang on to those corks for useful projects around the house. Cheers!

Port is commonly referred to as a dessert wine because of its sweet and rich flavors. In fact, you might have noticed many domestic port-style dessert wines aren’t called port. They’re called “dessert wine.” Due to a trade agreement between the U.S. and the European Union, American wines no longer use the name port on new wine labels. Yet, some existing U.S. brands were allowed to continue to use the name under a grandfather clause. Port originally got its name from its place of origin in Porto, Portugal.

Port is generally made by fortifying wine with spirits such as brandy during fermentation. Brandy is the most commonly used fortifier when it comes to making port. Adding grape based distilled spirits during the fermentation process stops the yeast from producing alcohol, which leaves behind a large amount of unfermented sugar. The leftover natural sugar from the grapes is what gives port its famous sweetness.

While there are several different styles of port, the two most common styles are ruby (red) and tawny. Ruby ports may be described as a young wine because they spend less time aging before being blended and bottled. Ruby ports are designed to be enjoyed immediately and are generally aged between two and four years. Much of the grape’s natural color and fruity characteristics are retained, thus giving ruby ports its dark red color. Often you’ll find dark berry and chocolate flavors in a ruby port. Tawny ports are aged longer, about seven to ten years. As a tawny port matures, its color fades to a yellowish-brown and nutty flavors develop from oxidation. You can typically find flavors of caramel, hazelnut, clove and fig in a tawny port.

Wineries throughout the state continue to create award-winning port-style dessert wines in a variety of ways. Missouri’s official state grape, Norton, is often used to make port due to its high acidity levels and lower tannins. Port-style dessert wines pair well with strong cheeses, dark chocolate, nuts and dried fruits. Next time you visit a Missouri winery, try tasting a port-style dessert wine! 

Valentine’s Day is right around the corner. Have you and your sweetheart made plans yet? Missouri wine country is a romantic place to visit year-round and many wineries will be holding special events just for Valentine’s Day! 

If you’re looking to make Valentine’s Day dinner plans, several Missouri wineries offer food in addition to delicious wines. Nothing pairs better than food and wine, so plan ahead and reserve a table. Among those wineries to consider having dinner on February 14 include:

• Apple Creek Winery

• Les Bourgeois

• Jowler Creek

• Van Till Farms

• Blumenhof Winery

• Edg-Clif Winery

• Chandler Hill Winery

Some wineries are serving up Valentine’s Day dinners a little early since February 14 falls on a Tuesday. If work is going to get in the way of Valentine’s Day, you might consider taking your significant other to a winery the weekend prior. You can wine and dine your valentine ahead of time at these Missouri wineries:

• Adam Puchta Winery – Feb. 10

• Tipple Hill Winery – Feb. 10

• Montelle Winery – Feb. 10

• Shawnee Bluff Winery – Feb. 10-14

• Chaumette Winery - Feb. 10-12

Chocolate is always a popular gift during Valentine’s Day, but when you add wine into the mix, it becomes an experience your taste buds will adore. A wine and chocolate pairing may be a great romantic gesture, but it’s also a fun way to celebrate with friends. Here are a few of the chocolate and wine pairing events that are happening this month.

• Fence Stile Winery – Feb. 11-12

• Les Bourgeois – Feb. 1-28

• Jowler Creek – Feb. 10-12

• Herman Wine Trail – Feb. 18-19

If chocolate is not your thing, maybe red velvet cupcakes will make your heart sing. Weston Wine Company is offering a wine tasting with special Valentine’s Day cupcakes on February 11 and 12.

Get creative and paint together with a couple’s dinner and painting class. No art experience is necessary as Uncorked Artists will give you everything you need to create your own masterpiece. Weingarten Vineyard is hosting this fun-filled event on February 14.

Enjoy a glass of wine and relive the world’s first love story told through the words of one of Missouri’s greatest authors. Riverwood Winery is hosting a two-person play on Mark Twain’s The Diaries of Adam and Eve on February 11.

Whichever winery you decide to visit, it’s always a good idea to check winery hours and special events before you get there. View our interactive map to find contact information for Missouri wineries throughout the state.

Roses are red, violets are blue, if you’re looking for Valentine’s Day plans, Missouri wineries are the perfect option for you!

As the cold winter weather travels across Missouri, grape growers throughout the state begin the process of pruning their vineyards. To produce the highest quality grapes, vines need to be pruned and trained as the grapevine re-invents itself each year. It’s a critical process to ensure proper vine growth and tasty, well-formed grape clusters at harvest. Using hand tools and much care, pruning takes skill and experience. Each grapevine is different and is pruned as an individual when the plant is fully dormant.

Dormant grapevine pruning takes place prior to bud-break, usually after the coldest winter temperatures have passed. During this time, it’s easier to see the structure of the grapevine without all of the leaves in the way. Diseased wood can be easily identified and removed. Pruning allows for increased air-flow and sunlight penetration within the grapevine canopy during the growing season, which helps reduce grapevine infections from disease.

Dormant pruning is the first step in the season to regulate the amount of grapes a grapevine will produce. According to Viticulture Specialist, Dean Volenberg, of the University of Missouri Grape and Wine Institute, approximately 90 percent or more of the previous season’s growth is removed during dormant pruning. The vine growth that is removed is mainly one-year old wood. The only one-year old wood retained on the vines are short sections of canes that are called spurs. From the buds on these spurs, shoots will emerge that will produce flowers and eventually grapes. Each coming years harvest is dependent on the vineyard management that was done the previous season and how well these buds came through the cold winter months.

If a grapevine is left unpruned, a large amount of older wood will develop over time that does not produce fruit. If too much one-year old wood is left on the vine after pruning, the grapevine will not develop enough shoots and leaves to ripen the grapes. On the other hand, if too much one-year old wood is removed, the grapevine will produce a jungle of vine growth that can be difficult to manage with little fruit.

Pruning is a talent that takes years to develop, and for many, is an art form. The secret of grapevine pruning is to balance fruit-load with vine growth.  Let’s cheers to those who work in Missouri vineyards and continue to produce high quality wines!

Winter is soup season and it’s hard to find a more warming and comforting soup than tomato. This recipe for tomato soup has gotten a Missouri wine upgrade with the local wine hero, Norton. Wines made from Norton (aka Cynthiana) grapes pair particularly well with tomatoes. The addition of the dry red wine to this dish creates a truly delicious bowl of soup.

Norton Tomato Soup Recipe

Time: Prep- 10 min.   |   Cook- 50 min

Yield: 6-8 servings

Ingredients:

• 2 tbsp   Olive oil
• 1 large   Yellow onion, finely diced
• 3 cloves   Garlic, minced
• 2 cans (28oz)   Crushed tomatoes
• 2 cups  Vegetable stock
• 1 cup   Missouri Norton wine (bold, dry red wine)
• 1 tbsp  Brown sugar, packed
• Salt and pepper to taste

Directions:

Sautée the onion and garlic in olive oil over medium heat until translucent, about 5-7 minutes.

Add the crushed tomatoes, vegetable stock, wine, and brown sugar.

Bring the mixture to a light simmer over medium-low heat.

Add salt and pepper to taste and simmer for 40-45 minutes.

Serve with toasted bread or grilled cheese sandwiches (we recommend using a sharp cheddar).

If you’re a basil fan, add some freshly diced basil before serving.

This recipe is simple and will leave you plenty of Norton to enjoy along side a warm bowl on a chilly winter day. Enjoy!

Let’s make 2017 a fantastic and delicious year full of award-winning local wine! Everyday can be a celebration, but here are the wine themed festivities coming up the next 12 months. The MO wine lovers’ calendar is your guide to a great year ahead. Cheers!

Big, bold, and resilient… these are all appropriate descriptions of Norton, the official state grape of Missouri. They could also be used to describe a hero and in a many ways, that’s exactly what Norton is. From saving the French wine industry, to putting the Missouri wine industry on the map, Norton has certainly shown heroic tendencies. For that and several other reasons, we invite you to join us in celebrating January as Norton Month.

Norton (aka Cynthiana) is a Native American grape varietal, and is thought to be one of the oldest grape varieties still being grown commercially in the United States. So, it’s unsurprising that Norton has a bit of a legacy. In the late 1800s a louse was devastating French vineyards. Two gentlemen in Missouri discovered a way to help… this is where Norton comes in. C.V. Riley (an entomologist) and George Hussman (a scientist and vintner) realized that grafting disease-resistant Native American rootstock to the European vines would save them from the dreaded vineyard pest.

This isn’t the only time Norton made headlines. Norton wines from Missouri won gold medals at eight Worlds’ Fairs in the late 1800s, prior to prohibition. This helped word spread about the local wine industry, which was second in the nation in production at that time. Prohibition came along and decimated the industry, but it has recovered and is going strong, boasting a $1.76 billion impact annually. Norton is bringing home awards year after year, and we’re quite proud of the Norton wines we make here in the Show Me State; so much so that we named it our official state grape in 2003.

Comforting aromas of dark berries and light spices are followed by rich flavors of dark fruit and spicy oak in Missouri’s flagship wine. Norton wines are known for being big, bold, full-bodied red wines, but the grape is also used in some rosé and decadent, dessert-style wines. It’s pretty clear Norton is a fan favorite with consumers and winemakers alike as it is the most widely planted grape in the state, accounting for more than 20% of all the grapes in Missouri vineyards.

Most of the 130+ wineries you’ll discover in Missouri wine country will have at least one Norton wine for you to try. Every Norton is different, and that’s part of the beauty and adventure of exploring local wineries. Find your favorite Norton this January, and join us in raising a glass to this local wine hero. Cheers to Norton Month! 

Get your pop, fizz, clink on this New Year’s Eve with Missouri sparkling wine! Come midnight on December 31^st, a celebratory sip of some local bubbly is a great way to toast to the coming year. Missouri’s sparkling wines range from dry to sweet, white to rosé, and can have a light to medium body. Whether you’re hosting a New Year’s Eve soiree or planning to go to one, make sure you celebrate with a bottle of Missouri sparkling wine!  

Just to be clear, sparkling wine and Champagne are similar, but not the same. Champagne is a term commonly used to describe any wine with bubbles in it, but you can only call it Champagne if it comes from the Champagne region of France. After an international trade agreement made in 2006, no new sparkling wines are allowed to be called Champagne unless made in a particular style with grapes grown in the Champagne district. So, here in the United States, we simply call it sparkling wine!

Sparkling wines start out being made like all other wines where a primary fermentation process turns the sugar into alcohol. However, a second round of fermentation must take place within a sealed container to trap all the carbon dioxide, which dissolves in the wine and creates bubbles. Where this second fermentation process takes place is the key difference in the methods of sparkling wine production. In the traditional method, or as the French say méthode champenoise, the second fermentation happens in the bottle. In the charmat method, the second fermentation takes place in a pressurized tank. Many wineries will disclose which method was used to make their sparkling wine, so check the label on the next bottle you purchase to find out how the bubbles were made.

Prior to popping that cork, make sure to chill your sparkling wine for at least 30 to 40 minutes in ice or three hours in the refrigerator. The ideal temperature to serve sparkling wine is around 40 to 45 degrees Fahrenheit. 

So let’s toast, and remember, bubbles are key, so you don’t want to lose them. Instead of pouring your sparkling wine straight down into the flute, try pouring it down the side of the flute, similar to the way beer is poured, it will preserve more bubbles!   

Cheers to Missouri sparkling wines and a happy New Year!

Did you know December 22^nd is National Forefathers Day? When we found out, we were inspired to take some time to recognize and thank some of the forefathers of the wine industry in the Show Me State. The winemaking history of Missouri is long and proud. Prior to prohibition, Missouri was ranked second in the nation in wine production and was winning prestigious awards for its quality wines. It is even credited with helping save the French wine industry. So where did this illustrious history begin?

French settlers found a home in what would become southeastern Missouri in the late 1740s, establishing Ste. Genevieve, where they found the climate, soil and landscape favorable for winemaking. While the French may have come early to the game, German settlers weren’t far behind. Thanks in large part to a German author named Gottfried Duden who settled in Missouri in 1824 near present day Dutzow and wrote a book about his findings. His book became a best seller back in his homeland and served as the inspiration for many Germans to make Missouri their new home.

"I do not conceal the fact from you that the entire life of the inhabitants of these regions seemed to me like a dream at first," Duden wrote. "Even now, after I have had three months to examine conditions more closely, it seems to me almost a fantasy when I consider what nature offers man here." He went on to describe "acorns... as big as hen's eggs and wild grapevines... heavy with sweet fruit."

German immigrants settled towns like Hermann, Dutzow, Defiance and Augusta, and the Missouri wine industry began to grow. It wasn’t long before Italian settlers found their way to the state and started making wine in the Rolla, Rosati, and St. James areas. In the mid-1800s the quality of Missouri wine was given a boost when self-taught scientist, George Husmann started researching soil types and crossing wild grapes with cultivated vines to create hybrids that could withstand the demanding weather patterns of Missouri.

Husmann’s research, along with that of state appointed entomologist, Charles Valentine Riley, is credited with helping to save the French wine industry in the 1870s. A blight in the form of a louse called phylloxera had made its way to Europe and was decimating French vineyards. Riley and Husmann found that Native American rootstocks were resistant to the pest. Millions of cuttings of rootstock were taken to France and grafted to their vines, saving the industry. Two statues commemorating the event were erected in Monpellier, France, where they still stand today.

By the turn of the century, Missouri was producing nearly three million gallons of wine a year and winning international awards at World Fairs. This all came to an abrupt halt with the passing of the 18^th amendment, also known as Prohibition. The once great industry had been completely dismantled. Vines were pulled from the ground, barrels of wine dumped in the streets, and grand underground cellars reduced to propagating mushrooms.

However, we have the forefathers of the current, thriving Missouri wine industry to thank for restarting and reinvigorating the winemaking traditions of the area. Jim and Betty Held along with their family re-opened and started the rebuilding process of Stone Hill Winery in 1965, and Jim and Pat Hofherr and their family opened St. James Winery in 1970.

Fast-forward several decades and the industry now boasts more than 130 wineries and 1,700 acres of vineyards, producing 1.25 million gallons of wine every year. We are thankful to those who paved the way, those who repaved it, and those who continue to forge the path forward. We are grateful for local wine and the passionate people who craft it!

Photo captions (top to bottom):

Photo via Edward Kemper Collection, Columbia, MO

Photo via Hermann Chamber of Commerce

Photo via Kansas State University 

Photo via Hermann Chamber of Commerce

Photo via Stone Hill Winery

Sources

“Wine History”: Hermann Area Chamber of Commerce, http://visithermann.com/taste-tour/wine-history/

“The History of Missouri Wine”: Missouri Wine Country, http://www.missouriwinecountry.com/articles/history/

“Ste. Genevieve’s Wine Country”: Ste. Genevieve Area Chamber of Commerce, http://www.stegenchamber.org/tourism/wineries.html