Peaches are often called the Queen of Fruit for their beauty, unmistakable flavor and distinct texture. In Missouri, these sweet and juicy fruits are best during June, July and August, which makes them the quintessential fruit of the season. As we ease into late summer, consider pairing this fruit with another Missouri favorite: wine.

By themselves, peaches pair well with Traminette. However, when you consider all the options one has by incorporating peaches into other dishes, the fruit and wine pairing combinations present a world of possibilities.

As always, the best pairing is the one that you like. Look for fresh peaches at your local grocery store of farmers market when sampling the delicious summer recipes below.

Grilled Peaches in Wine: This is perhaps the most straightforward method of combining these two summer delights. Lightly grill the peach slices, let cool and place in a glass of your favorite Missouri wine. Easy as pie.
Pair with a red or white of your choice.

Grilled Peaches With Wine Syrup (two ways): For this recipe, use the wine as a complementary garnish to the peaches. Try using a Catawba for the wine syrup and serve this dish as a standalone dessert or as chutney served alongside pork.
Pair the dessert with a fruit or dessert wine.
Pair the chutney with pork and Traminette.

Chilled Peach Soup with Fresh Goat Cheese: Served cold, this summer soup combines peaches, cucumbers, bell peppers, apricots and more. The goat cheese adds a creamy and savory aspect. A garnish of fresh basil and a drizzle of olive oil catapults this dish into culinary heaven.
Pair with a Sparkling wine.

Vietnamese Peach Relish: Use firm, ripe peaches for this slightly spicy relish. It’s easy to prepare and goes great with seafood, like grilled shrimp or other light, white fish.
Pair with a Vignoles or Vidal.

Grilled Green Beans and Peaches: If you’re looking for a quick, tasty and healthy side dish, try this recipe. The beans will be crisp and tender and the peaches lightly charred.
Pair with a Traminette.

Kaiserschmarrn with Peaches: Kaiserschmarrn is a popular Austrian dessert comprised simply of a light, fried pancake. It can be served as breakfast or as a dessert. This recipe combines lightly browned peaches, warm blackberries and confectioner’s sugar atop the sliced, caramelized kaiserschmarrn.
Pair with a dessert wine or Traminette.

Buttermilk Biscuit Peach Cobbler: Unlike a traditional cobbler, this recipe suggests baking the biscuits separately for the crust, and then adding them toward the end of the baking cycle so they can soak up some juices without getting soggy.
Pair with a fruit wine or Chambourcin.

Poached Peaches with Baked Ricotta: Served as a dessert, this recipe truly showcases this fuzzy fruit. Poached peaches and peach simple syrup is served over squares of baked ricotta to create a sweet and savory summer delight.
Pair with a dessert wine or Concord.

No matter what combination you create, it’s sure to be tasty. Just remember to have fun as you try new pairings and enjoy!

Spring and summer are when we tend to spend as much time outside as possible.  For many that means lots of time in the garden. So, whether you’re an expert gardener or just testing out your green thumb, there are lots of cool ways to upcycle your wine bottles, corks and glasses to make your garden even better. And for the extra-enthusiastic, wine barrels also offer some fun garden upgrades.

Looking to up your pepper, tomato and melon game in your garden? Consider building a hot bed out of recycled wine bottles. The idea behind this hot bed is fairly simple… sunlight warms up the air inside the glass and expands.   The heated air is pushed through the bottle neck into the soil, warming it and the plants growing in the bed. [Project instruction at Gardenfowl.com.]

If you like an organized garden, there are a couple of fun options you can try. Corks make great plant markers, and are simple to make. [Get a detailed how-to at FabulesslyFrugal.com.] Recycled bottles lined up and buried can create a colorful and unique border for your garden or flower beds. [Find out more about this idea at TheGreenbacksGal.com.]

Wine barrels cut in half make wonderful planters for your garden or mini-garden on a deck or patio. [Get all the details at HitchhikingtoHeaven.com.] Add some extra personality to your planters and garden containers while finding new purpose for broken stemware. Just because it’s broken, doesn’t mean it’s useless. [This great idea comes from CameraGirlontheGo.com.]

If you have a glass cutter or have been looking for reasons to get one, making your own hanging herb garden out of recycled wine bottles and beautiful copper tubing is just the excuse you’ve been waiting for. [Watch this video for the how-to via HomeMade Modern] Or perhaps a customized wind chime out of your empty wine bottles is more up your alley. Either way, these projects will add that something extra to your garden. [Recycled-artist, Cindy Shepard, walks you through this project in a step-by-step video.]

Missouri wine pairs well with upcycling and upgrading your garden!

When you finish a bottle of delicious Missouri wine, do you ever think – what a pretty bottle? I wish I could do something with it. Well, there are countless ways to turn those seemingly useless glass bottles into beautiful, useful works of art (I mean countless. Just search “wine bottle crafts” on Pinterest. It’s endless.). The complexity of your art project is entirely up to you, but before you get started, here are a few quick tips to keep in mind:

1. For most projects that require multiple bottles, a variation in size and shape looks best.
2. To remove labels, you can use nail polish remover or soak the bottles in a water bath with a small amount of bleach.
3. Be careful. Wine bottles are fairly durable, but they are glass and can break. Wear safety gear as needed.

Looking for something simple and quick? Try these yarn or twine-wrapped bottles that look great as vases, centerpieces or mantle decorations. Get creative with your color scheme and embellishments. Create chic containers for household items like soap with this simple etched glass technique. Or, if you’re getting into the Halloween spirit early, these bottles painted as jack-o-lanterns are a fun and festive craft.

If you’re wanting a project that requires a little more investment, check out these wine bottle tiki torches. These are an awesome way to light up your deck for these beautiful Fall nights we’re having. Fill them with citronella when you need a two-in-one light and bug repellent. One person’s trash is… a bird’s best friend. Make a unique bird feeder for another outdoor upcycle project.

Are you a crafting whiz or have you been collecting bottles for ages with a grandiose project in mind? There is no shortage of inspiration for those who want to take on a big task such as tumblers, a lamp, or a chandelier. For all of these projects, you’ll need a means of cutting the bottles. You can use a glass cutter from your local craft store. Here are some very thorough instructions for a basic cutter that works well for circular cuts. There are many different types of cutters. Whichever option you prefer, invest in a buffing tool as well to keep the edges of your artwork from sending you or anyone else running for the bandages.

Whatever project you choose, have fun! Missouri wines pair well with upcycling.

Mild. Medium. Hot. Thai hot. These degrees of spiciness are commonly found printed on the menus of authentic Thai restaurants. The notable distinction: American perception of hot versus Thai expectation of hot. Spicy flavor is embedded into this culture’s cuisine. Known for aromatic dishes with bold flavors, Thai food is a fusion of Southeast Asian cultures. Some elements of classic Thai dishes, like stir-frying and deep-frying, originate from Chinese preparation methods. By the 17th-century, Thailand was influenced by Japanese, Portuguese, Dutch, and French cuisines. But throughout the centuries, Thai food has retained an identity indicative of its four regional entities: the North (Burman flavors), the Northeast (Vietnam and Cambodian influences), the South (Malaysian flavor), and Central Thailand. Ingredients and preparation methods correspond to the region, but most Thai food is defined by who prepares it. Family recipes and traditions have preserved classic dishes and showcased the individualistic elements of the cuisine. Thai flavors exploded on the American culinary landscape during the ‘60s. Today, most Thai restaurants are a “fusion” of both American and Thai influences. Classic soups like tom yam kung nam khon (shrimp soup with coconut milk) and curries (yellow, green) are popular menu items. At home, Thai food is challenging to make. Sometimes dishes require special utensils, like a wok, but most scare away novice cooks with unclear directions. Thai food requires practice and balance. The dishes are complex; a dash of too much curry powder can be detrimental to a meal, but adding limejuice could alleviate the heat. This recipe is a Thai-inspired vegetable stir-fry with classic peanut sauce. It’s beginner-friendly and remarkably easy (and nutritious!) and lets you determine how much spice that dish needs. The peanut sauce recipe makes the meal unique and can be stored for weeks afterward. It pairs beautifully with Seyval Blanc or Vignoles. The semi-dry, crisp flavor of Seyval highlights the freshness of this dish and reinvigorates the palate with every bite. Vignoles’ sweetness can cut down on the heat of a dish. Enjoy!

Véraison is a fancy French word that simply means the grapes are beginning to change color. A more complete definition is that Véraison is the beginning of berry ripening when the berries become soft and take on the colors characteristic of their specific varieties.

What makes Véraison exciting? It means harvest is just around the corner, and the grapes are beginning to take on all of the wonderful characteristics that present themselves in the finished wine we enjoy so much. The aromas and flavors wine-lovers experience in a great glass of wine are starting to show themselves in the grapes.

Véraison is quite obvious in red grape varietals, changing from green to varying shades of purple. There is however, a more subtle change in white grapes from green to a golden hue.

Many Missouri wineries offer vineyard tours. Now is the perfect time to see where your wine comes from. It is a beautiful and exciting time in the vineyards of Missouri Wine Country.

Photographs showcase Norton grapes during veraison, courtesy of James Fashing.

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