Punch is considered to be the earliest cocktail from which all others emanate. The details are a bit fuzzy and it is thought to have been a favorite among pirates and sailors, which is not surprising. However, the wine punch is known more for being a wonderfully complex tasting cocktail while being simple to make. With wine as the primary spirit, it also has a lower alcohol content than many cocktails which is ideal for hot summer days when hydration is key.

Vidal Blanc is a popular white varietal in Missouri and is known for its bright acidity and citrus notes. It is perfect for this wine punch recipe and a must try for your next patio sipper. The recipe is simple and the result is so refreshing. This cocktail is very easy to make in a batch to serve you or a crowd.

Vidal Blanc Punch Recipe

Single Cocktail

Ingredients:

3 oz     Vidal Blanc*

½ oz    Aperol

¾ oz    grapefruit juice, freshly squeezed

¼ oz    simple syrup

Club soda, chilled

Optional: If you want your punch extra citrussy, add ½ ounce freshly squeezed lemon juice.

*We used a dry Vidal Blanc in this recipe, but if you use a sweeter style, consider omitting the simple syrup.

Instructions:

1. Add all ingredients except the club soda into a shaker with ice and shake until well-chilled, 10-15 seconds.
2. Strain into a highball glass filled with fresh ice.
3. Top with the club soda and stir briefly to combine. Don’t stir too vigorously or you will lose all the carbonation added by the club soda.
4. Garnish with a citrus twist – optional.

Batch Punch, serves 6-8

Ingredients:

750 ml Vidal Blanc (one full bottle)

4 oz     Aperol

3 oz     grapefruit juice, freshly squeezed

2 oz     lemon juice, freshly squeezed

2 oz     simple syrup

Club soda, chilled

Instructions:

If making ahead-

1. Add all ingredients except the club soda into a pitcher.
2. Cover and chill for at least four hours, up to 48.
3. When ready to serve, pour over ice in highball glasses.
4. Top with club soda and stir briefly.
5. Garnish with a citrus twist – optional.

If serving immediately-

1. Add all ingredients except the club soda into a pitcher with ice and stir until well-chilled, 20-30 seconds.
2. Strain into highball glasses filled with fresh ice.
3. Top with club soda and stir briefly.
4. Garnish with a citrus twist – optional.

A brand new award is being added to the lineup of accolades named in the Missouri Governor’s Cup Wine Competition. This competition is the annual opportunity for local wineries to showcase their wines and see how they compare to others made in the state. The new addition is the Husmann-Jaeger Award for Best White Varietal Wine. It will be the top award for white wines made in the state that are single varietals. White wines are often overlooked as they’re considered less complex than their red counterparts. However, Missouri wine country is home to many fantastic white varietals such as Vidal Blanc, Vignoles, Seyval Blanc, Chardonel, Traminette, and Muscat; and the delicious wines these grapes produce deserve to be lauded.

To take home the Husmann-Jaeger Award, a white wine will need to first be deemed gold medal worthy, then it will move on to be judged alongside the other gold medal white varietal wines. Only one will rise to the top and be named the winner of this new honor. The Missouri Governor’s Cup Wine Competition is judged blind, meaning the esteemed judges do not know the name of the wine or the winery when they taste and score the entries. This allows for a fair and unbiased result.

This new award draws its name from two men who were integral in the early development of the Missouri wine industry, grape cultivation in the United States, and saving the French wine industry from the devastating blight, phylloxera… George Husmann and Hermann Jaeger.

George Husmann, born in Prussia, lived in Hermann, Missouri much of his life and gained fame as a viticulturist throughout the state. While initially successful with Norton, he introduced Concord to Missouri in 1855. He helped found the Missouri Fruit Grower’s Association, which later became the Missouri Horticulture Society and published many works on grape growing. He continued to be integral in the agriculture industry of the state, and in the 1870s and 1880s he and other Missouri grape growers helped save French vineyards from a devastating louse called phylloxera by shipping resistant American root stock to France for grafting. This effort garnered him international renown. Find out more about George Husmann in the Missouri Encyclopedia here.

Hermann Jaeger, born in Switzerland, immigrated to the United States in 1864, settling near Neosho, Missouri. He planted his first vines in 1866 from East Coast varieties he’d brought with him. His initial experiments were successful in the end, but nearly led to disaster due to a blight called downy mildew. Ultimately he discovered a concoction that combated the mildew. His experiments were pioneering in the practice of spraying to control crop disease, a tactic still used today. He was one of the primary figures in the efforts to save the French wine industry in the late 1800s, earning him the accolade of the cross of the Legion of Honor in 1889. He disappeared in 1895 and there is speculation about his final days. Learn more about Herman Jaeger in the Missouri Encyclopedia here.   

The 2023 Missouri Governor’s Cup Wine Competition takes place July 12 and 13. Stay tuned to find out which wine will be the first to win this new honor.

Resources for this blog:

Heiming, Carol.  “Herman Jaeger (1844–?).” Missouri Encyclopedia, 14 Sept. 2021, missouriencyclopedia.org/people/jaeger-herman.

Heming , Carol. “George Husmann (1827–1902).” Missouri Encyclopedia, 4 Apr. 2022, missouriencyclopedia.org/people/husmann-george.

Sitting poolside, next to a fire pit, or soaking up the sun on your back porch all sound like fun. A chilled glass of your favorite Missouri wine will add the perfect touch to a day well spent. It can often be a challenge to get your wine chilled to the ideal temperature and keep it that way. Here are some tips to help you chill with Missouri wine this summer.

Rules of refrigeration:
If there is time to plan ahead, use the 3-2-1 rule. Sparkling wines need roughly 3 hours to be ideally chilled. White, rosé and sweet red wines need 2 hours. Lastly, your semi-dry and dry reds need about 1 hour in the refrigerator to get to the ideal cellar temperature.

Chilled in a flash:
Placing a bottle of wine in the freezer will take about 30-40 minutes to get chilled. Speed things up by wrapping the bottle in a wet towel (or paper towel) before placing it in the freezer. This cuts the chilling time down to 20-25 minutes.

Salt will do the trick:
A bottle of wine iced down in a large tub will chill in about an hour. Accelerate the process by instead submerging the bottle in a tub of ice, salt and water. Adding water ensures the entire surface of the bottle is in contact with the cold temperature. Bonus tip: Spin the bottle by the neck to speed things along even more.

Frozen fruits:
Once your wine is chilled and you want to keep it that way in your glass, try using frozen grapes or other fruits as ice cubes. This will prevent your wine from tasting watered down and you’ll get to enjoy delicious fruit as you sip.

Insulate and enjoy:
Try finding a nice insulated wine tumbler that you can use when the Missouri heat is in full swing. There are many options out there to keep your wine chilled so you can enjoy it all day long.

Use these tips to enjoy your favorite Missouri wines in the squelching Missouri heat.