The Grapes of Missouri
We start with extraordinary grape varieties and create extraordinary wines.
One thing about Missouri weather, we get plenty of everything from snow and ice to blazing temperatures. As you might expect, only a few especially hardy grape varieties are comfortable growing in such dramatic weather like ours. It's far too stressful. But, over the last century we've cultivated and developed strains that are perfectly at home in our rock & roll climate.
Chancellor (also called Chancellor Noir)
This French-American hybrid makes a wonderful, fresh young wine.
You notice the scent of herbs, and berry flavors.
Cayuga (ki-u-ga)
We use this white grape hybrid from New York for wines recalling
the best German Rieslings. Light, fragrant, fruity, and semi-dry,
Cayuga is enjoyable alone or with light foods and appetizers.
Catawba (ca-taw-ba)
A pink grape used in the production of pink and rose wines. Catawba
produces a medium-bodied, sweet, fragrant, strawberry-like wine.
Catawba is traditionally served as as a social wine.
Chambourcin (sham-bor-san)
Produces a medium-bodied red wine similar to a Pinot Noir, with a
fruity aroma and cherry and earthy/spicy complexities. Serve with
barbecue, pork, and pasta dishes.
Chardonel (shahr-du-nel)
As a cross of the famed Chardonnay grape with the popular Seyval,
Chardonel is usually barrel fermented, very dry and full bodied.
This is great with heavier seafood dishes, as well as chicken with
cream sauces.
Concord (kahn-cord)
Called America's original dessert wine, Concord is famous for its
deep purple color and classic sweetness. Concord's intense fruity
flavor is perfect as an after-dinner sipping wine.
Norton/Cynthiana (sin-thee-ana)
Norton grapes produce a rich, full-bodied dry red wine that can be
similar in style to Cabernet Sauvignon, with the spicy overtones
of a Zinfandel, and berry flavors that go nicely with red meat,
smoked meat and wild game. The wine may be bottled as either a
Cynthiana or Norton.
St. Vincent
This hybrid makes delicate, elegant reds, perfect for Nouveau style
wines in the fall. It may also have a Burgundy-like character,
or occasionally be perceptibly sweet. Serve slightly chilled with
pork, veal, or barbecue.
Seyval (say-vahl)
A white grape which makes a dry to semi-dry, clean, crisp medium-bodied
wine with an herbal, fresh flavor similar in style to Chenin Blanc.
Barrel fermented Seyval takes on an oak complexity indicative of
a Chardonnay. Seyval pairs well with pork and Asian cuisines, while
a barrel fermented Seyval complements the flavor of poultry and
rich cream and butter-based sauces.
Vidal (vee-dahl)
Used to make a dry to semi-dry, full-bodied wine with fruity characteristics,
somewhat like Italian dry whites. Vidal's clean citrus flavors
of lemon and grapefruit create a nicely balanced wine that's perfect
with seafood or poultry.
Vignoles (veen-yole)
One of Missouri's most versatile white grapes, Vignoles produces
wines ranging from dry to sweet late harvest dessert wines. Vignoles'
luscious floral aroma and fruity flavors of pineapple and apricot
are reminiscent of German Riesling. Ideal with Chinese food, fresh
fruit, and fruit desserts.
