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Norton Appears on Gary Vaynerchuk's
Daily Grape
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Happy Birthday, Norton
This month marks the eighth birthday for Norton as Missouri's state grape, and boy does he age well. Although just adopted by the state officially in 2003, Norton has a past as rich as its flavor. In fact, the grape (Vitis Aestivalis) is the oldest American grape still grown.
Norton is believed to have originated on U.S. soil in 1823 on Dr. Daniel Norborne Norton's farm located near today's Richmond, Virginia. The grape made its way to Missouri by way of German immigrants who settled in Hermann.
Missouri's chaotic climate is one of the reasons Norton does so well in the Midwest. The hearty vine can withstand the sweltering heat and thrive in the rocky Missouri soil. Norton is a distinct varietal with blue-black grapes that produce a rich, full-bodied dry red wine with berry flavors. The wine pairs well with heavy meats and strong cheeses.
Numerous Missouri wineries have won awards for their Norton, or Cynthiana, which is genetically the same grape. In 2009, the Austrian glassware company Riedel worked with the Missouri Wine and Grape Board to recognize the uniqueness and quality of Norton by developing a special glass for it. The MWGB also launched the Norton-centric website, nortonsays.com, to promote the snazzy varietal. As mentioned above, Gary Vaynerchuk, founder and host of the popular Daily Grape, recently featured a Missouri Norton.
As Norton's popularity continues to spread across the state, wineries have seen an increase in consumer demand and have been producing and bottling more each year. You can learn more about all the Missouri wine varietals here.
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Pork: It's What's For Dinner
Photo courtesy of the Missouri Pork Association
With summer in full swing, we know you've been working those grills. Next time you fire up the coals, why not try something a little different? Ground beef is not the only meat that makes a tasty burger. Ground pork, with just a little seasoning, is a perfect counterpart to its red meat cousin.
Try this simple pork burger recipe - The Other Burger - and experience the full-flavored juiciness of a pork patty. Try it with a glass of the medium-bodied red wine, Chambourcin. Or, if you're looking for a lighter summer wine while hanging out around the grill, pair this recipe with the drier white, Chardonel.
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Summertime and the Sangria's fine
Sangria is one of the most versatile and popular summer drinks on the market. The refreshing cocktail originates from Spain and usually consists of red wine, fruit and brandy. It takes its name from the Spanish word "sangre," which means "blood." Don't worry, it's indicative of the drink's traditionally deep red color; however, it can also be made with white wine, called sangria blanco.
The best thing about sangria is that it's completely adaptable to any situation, season or style. If brandy isn't your thing, sub club soda. You can also use Grand Marnier or Cointreau. The most important thing is that you choose a wine that you like. A medium, dry red like Chambourcin would work perfectly. If you want to be more adventurous, branch out and use one of the many fruit wines that Missouri wineries have to offer.
Some fruits that work well are peaches, apricots, strawberries and oranges. Try to steer clear of highly acidic fruits, like pineapple, as they can actually take away from the flavor. Here's a recipe from Baltimore Bend Vineyard to get you started:
Just Peachy Sangria
3 liters Baltimore Bend Vineyard Just Peachy wine
6-8 oz. brandy
2 large lemons, thinly sliced
2 apples, sliced
2 large oranges, thinly sliced
1-2 liters citrus-flavored bubbly water
Sugar to taste
Mix wine, brandy, lemons, oranges and apples in a large container and chill, covered, 18 to 24 hours. Stir occasionally. It should be strongly flavored and almost syrupy. Add one liter of the bubbly water and stir until the sangria reaches desired consistency. Cheers!
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It's A Show-Me Thing!
The 2011 Missouri State Fair is gearing up for its 109th extravaganza. Held August 11-21 in Sedalia, Mo., the summer family tradition promises to show off the best livestock, exciting entertainment and top competitions in the state.
The Missouri Wine and Grape Board is once again pleased to sponsor the second "Cooking with Missouri Wine" competition this year. The rules are simple: Just create any dish from scratch using any Missouri wine. Drop off your creation at the Home Economics Building on August 11, before 11 a.m. You could take home one of three cash prizes. Dishes will be judged on taste, appearance, enhancement by wine and originality of recipe. Be sure to check out the rules (page 2) before entering.
Take a look at the video from last year's competition.
Wine Classes at the Fair
The Missouri Wine and Grape Board will be teaching not one, but two wine classes at this year's state fair. Wine 101 and Wine 202 will be held at the Wine Tent, located across from the Grandstand. The classes are $5 each and are limited to the first 35 people. Sign up is at the wine tent.
Wine 101 covers the basics of wine and wine tasting. Learn the proper techniques to tasting wine, how to read a wine label and the appropriate serving temperatures. Plus, taste a variety of award-winning Missouri wines.
New this year is Wine 202, which will focus on food and wine pairing. Learn what meats and cheeses go best with Norton, or what veggies and fruits go best with the semi-sweet Vignoles. Sampling of Missouri wines and local food favorites is included. Dates for the classes: Thursday, August 11 Monday, August 15 Tuesday, August 16 Thursday, August 18 |
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Locapair
Welcome to the newsletter's latest addition: Locapair. In fervent support of the locavore movement, each month we will pair a Missouri wine varietal with a local food favorite. Hence: Locapair. Enjoy.
Chardonel (shar-du-nel)
This hybrid varietal is a blend of the illustrious Chardonnay and popular Seyval grapes. The marriage creates a full-bodied, dry white wine. It's a hearty, late season grape, and can also be done as a late harvest, sweeter dessert wine. Chardonel is usually barrel-fermented, which is different than barrel-aged. Barrel-fermented means that unfermented juice went into the barrels and wine came out.
Drink this with: Smoked Trout
While freshwater trout is a mild, tender fish, the added smoky flavor makes it a perfect match for the full-bodied, dry Chardonel. Troutdale Farm, located in Gravois Mills, Mo., offers fresh rainbow trout in several different types of preparations (whole fish, whole without the head or boneless fillets). While their fish are used in a variety of Missouri restaurants, the trout is also available for purchase from several grocery stores throughout the state. Smoked trout is delicious on it's own, but if you're feeling a little more adventurous, try this local recipe. Chardonel also pairs well with heavier seafood dishes, grilled chicken and smoked pork.
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Vino Vocab
Attack: The initial impression of the wine on your palate. For example, "I get a lot of fruit on the attack, but it fades on the mid-palate."
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Passport to Mo. Wine
Summer travel doesn't have to include laborious planning and time off work. There is plenty to see and do right here in Missouri Wine Country. All you need is a traveling buddy and your Winery Passport and Tasting Journal. While you're taking in the gourmet food, expertly crafted wines and the rolling hills of Missouri's countryside, you might as well get rewarded, too. The process is as smooth and sweet as a glass of Vignoles.
First, request a passport, then head to participating wineries. Get a stamp and winery specific code in the tasting room. Be sure to sample the wines and jot down notes about your favorites so you know which ones to pick up on your way out, or from your local grocer at a later date. When you have enough stamps, head back to the Missouri Wine website to redeem your points. It's as simple as that. |
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Events
Hermann Wine Trail:
Berries and BBQ, July 30-31
Click here for a more detailed list of events throughout Missouri Wine Country. |
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