Riedel Crystal has been producing glassware for more than 250 years and 11 generations. Riedel is recognized worldwide for designing and producing the highest quality wine glasses. Riedel began making varietal specific glasses to highlight the unique characteristics of different grapes. In 2009, Riedel and the Missouri Wine Industry worked together to select a glass for the popular Norton varietal. We’re very excited to announce that we’re partnering again to select a glass that best highlights another popular Missouri varietal… Vignoles.

On December 6^th, Georg Riedel, 10^th generation head of Riedel, flew to Missouri to lead a workshop of winemakers and industry professionals. Participants evaluated 14 glasses, looking for the glass that best translated the “message” of Vignoles (aroma, acidity, balance, etc.). According to Riedel, shape, size and rim diameter are the three variables to consider when evaluating varietal specific glassware.

After much deliberation and discussion, it came down to two glasses. The votes were so close, Georg instructed the participants to take both glasses with them and do more comparison and consideration with their colleagues. Stay tuned to see what glass they choose!

Missouri wine pairs well with Riedel glassware!

The Holiday season is underway and that means festivities and gatherings aplenty. Spice up your soiree with these Missouri wine-tail recipes, crafted by Master Sommelier and Master of Wine (There are only four people in the world that hold both titles!), Doug Frost:

Blanc and Sand

2.5 ounces          Stone Hill Vidal Blanc

1 ounce                Cognac Ferrand Cigare

1 ounce                Orange Juice

.5 ounce               Pineapple Juice

Shake all ingredients and ice. Strain in a coupe glass. Garnish with a slice of pineapple.

Suave Agave

1 ounce                Milagro Reposado Tequila

2 ounces              Strother Ridge Chambourcin

.75 ounce            Pomegranate Juice

.25 ounce            Hibiscus Syrup

.25 ounce            Lemon Juice

Shake all ingredients lightly. Serve over crushed ice garnished with orange slice.

Bamboozled

2 ounces              Stone Hill Cream Sherry

.75 ounce            Carpano Antica Vermouth

.75 ounce            Godiva Dark Chocolate Liqueur

1 dash                   Angostura Bitters

Shake all ingredients lightly. Serve in a glass rimmed with sarsaparilla and sugar.

Got a pile of Halloween candy left in the aftermath of Trick-or-Treating? Create your own little treat with these delicious wine pairings.

Starburst and Vidal Blanc– The crisp apple flavors of Vidal are the perfect complement to the fruity chews. Get ready for a tasty balance of sweet and tart.

Candy Corn and Chardonel– The rich and creamy texture of Chardonel matches the candy corn and adds a great zing to the whole combo.

3 Musketeers and Chambourcin– The jammy fruit flavors of Chambourcin pair well with the chocolate-nougaty goodness of the candy bar.

Hershey’s Special Dark Chocolate (Or any dark chocolate for that matter!) and Norton– Rich berry flavors in Norton are brought out even more by the bitterness of the dark chocolate for a delectable treat.

Tootsie Pops and Sparkling Wine-The bubbles add zip to the candy coating and go great with the chewy, chocolaty center.

Caramel Apple and Vignoles– The sweet aroma of the Vignoles is a wonderful complement to the caramel and the apple.

Gummy Worms and Pink Catawba– Two deliciously sweet flavors combine to make some very happy taste buds.

After the kids have had a ball trick-or-treating and have come down from their sugar-highs, it’s time for you to have some adult-style fun. Create your very own Halloween candy and wine tasting with the leftover loot.   Missouri Wine pairs well with your sweet tooth!

What better way to beat the heat than by combining your favorite summer sipper with your favorite frozen treat? Missouri wine and ice cream unites to create a seriously refreshing snack. And because July is National Ice Cream month, it’s time to celebrate!

July was crowned the official month of ice cream in 1984 by President Ronald Reagan who recognized ice cream as a “fun and nutritious food” that is enjoyed by the majority of the nation’s population.

According to the International Dairy Foods Association, about 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream, which contributes significantly to the economic well-being of the nation’s dairy industry. So you’re actually doing good when you’re eating ice cream!

This month, try making your own wine ice cream and toast to the deliciousness of the season with one of these fun, summer delights. 

Sweet Red Wine Ice Cream: Use a sweet red Missouri wine for this recipe. Combining the wine with cream and egg yolks will create a deliciously creamy consistency. Or try this recipe using vanilla extract, sugar and cream. Substitute your favorite fruit wine or other sweet Missouri wine.

Sparkling Wine Float with Sorbet: Choose a sparkling rosé for this recipe, which adds a scoop of raspberry sorbet and fresh berries to the flute. Or try this variation, which combines vanilla ice cream, framboise and a dry sparkling wine.

Fruit Wine Float: Drizzle your favorite Missouri mead or fruit wine over vanilla ice cream, garnish with some fresh fruit slices and you’re set. Peach, strawberry, blackberry … the possibilities are endless!

Use your imagination. With high-quality wines and rich, velvety ice cream, you can’t go wrong.

If harvest is the first step a grape takes on its life’s journey to your glass, crush is most definitely the second— a big, messy, interesting step that makes a large impact on the character of the wine it will become.

Once the grapes have been harvested, they meet some new friends that help them make the transition to juice. The first helpers we meet in the crush process are rice hulls. They are mixed in with the grapes as a pressing agent to form channels for the juice to work its way out. The second helper is a liquid enzyme that is added as another pressing agent that breaks down the pulp in the grape to let is juice more freely.

After the rice hulls and enzyme are mixed with the grapes, the whole mixture goes into the crusher/de-stem-er which separates the stems from the fruit. The grapes (and friends) then run from the crusher/de-stem-er to the press through a hose. There are two primary types of wine grape presses, a basket press (also called a ratchet press) and a bladder press. A basket press works by squeezing the grapes from the top and bottom, while a bladder press works by squeezing the grapes from the inside outward like a balloon.

Once the grapes are in the press they are allowed to juice on their own, this part of the process is called “free run” and produces premium juice. After the free run is complete, the wine press is turned on to get the rest of the juice. The wine grape press works as a sort of colander, straining the juice.

There is some variance in the process used for red and white wine as the seeds and skins from red grapes are the source of the wine’s color.

If you would like to see this incredibly interesting and at times quite messy process, check out our The Sexy & Sticky Side of Wine video series on the Missouri Wine YouTube channel.

Condiments exist in this world to enhance our food; to dress up an otherwise simple-flavored meal. Sauces, spices and seasonings on particular foods can really improve the dining experience. It just so happens that Missouri wine is a perfect ingredient in making your own yummy condiments. Try some of the recipes below to kick your next meal up a notch!

Rhubarb Ketchup with Wine: An interesting twist on a classic condiment – this ketchup goes great with steaks, brats, pork or your favorite fried snack like fries or onion rings. Use a Missouri dessert wine or port.  

Red Wine Barbecue Sauce: Use a rich Norton in this recipe, which creates a tangy and smoky sauce. And it can be prepared at least two days in advance.

Porcini Red Wine Butter: Talk about a savory spread! This mushroom and red wine butter will go great as a topping on steak or pasta dishes. The butter will keep for about 2 weeks in the refrigerator or up to 3 months frozen. Use your favorite Missouri red wine.

Red Wine Carrot Sauce: This slightly sweet sauce is a great addition to steak or roasted chicken dishes. Use a Norton or Chambourcin and carrots from your local farmers market.

White Wine Sauce: A delicate, white wine sauce is a perfect companion for chicken and seafood dishes. This recipe is simple and uses only six ingredients. Use a dry white Chardonel.

Red Wine Sauce: This is a classic condiment to have on hand at all times. Add to almost any meat or pasta dish. Use a bold Norton.

Nectarine Red Wine Sauce: Bring desserts to life with this sweet sauce. Try it over vanilla ice cream! Use a Norton or Chambourcin and fresh nectarines.

Have fun experimenting with these recipes at your next summer barbecue or back-to-school get-together. Cheers!

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.