A Guide to Missouri Wines and the Foods to Pair With Them
You probably know that wine pairs well with meat, fish and cheese, but what about wine and apple pie? Wine and sandwiches? Wine and pizza?
Whatever your favorite food, there’s a wine for that – and the versatility of Missouri wines makes them great choices for any occasion or no occasion at all.
SEE ALSO: Missouri’s Wine and Grape Industry is Booming
“Our wineries are making wines that are meant to be enjoyed with food,” says Christa Holtzclaw, a marketing specialist with the Missouri Wine and Grape Board. “The whole idea behind table wine is that it is an enhancement to food. While Missouri wines are delicious for sipping and can be enjoyed on their own, they are made with the intent to be enjoyed as part of an experience.”
But with so many great Missouri wines, how do you know which one to choose? Inspiration is as close as MissouriWines.org. The website provides wine and food pairing suggestions, so you don’t have to experiment on your own.
Serving chicken? If it’s on a pizza, try Chambourcin. If it’s in enchiladas, try Vignoles. Already know you enjoy Traminette, but aren’t sure what food to pair it with? Try sweet and sour pork, Cajun fish or fresh fruit. The website can help you match your food and wine to make the most of both.
“There are so many great Missouri wines that can be enjoyed every day,” says Annette Alden, the marketing director for the Missouri Wine and Grape Board. “They are so versatile that it can be overwhelming to decide which ones to choose. We want to make it easier for consumers to enjoy them.”
She explains that the Board works with experts in the food and wine industries to compile pairing recommendations. They use that information to create easy guides that consumers can view online or request through the mail.
Why are Missouri wines so food-friendly? It starts with the grapes, Alden says. “Our winemakers take a lot of pride in cultivating the finest grapes. You can’t make good wine from bad grapes. And Missouri growers do a wonderful job of creating and maintaining the acid that pairs with fat and salt, and that is essential for producing great wine.”
Varietals of grapes grown in Missouri include catawba, a sweet, floral wine, Chambourcin, a medium-bodied red, chardonel, a dry, full-bodied wine, concord, intensely fruity and sweet, norton, dry and spicy, seyval blanc, an herbal, fresh wine, traminette, floral with an acidity, vidal blanc, fruity with notes of citrus, and vignoles, floral and fruity.