PFI Magazine

After drinking Missouri wines this past weekend, I thought you could use a little information about the state’s wines and their varietal equivalent of wines you might be more familiar with.

Chambourcin
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
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.

Norton/Cynthiana
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.

Vidal
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
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.