The varietal wines made in Missouri mainly use international vine varieties. Yet some of them are made from typical varieties: cayuga, concord, catawba, norton (cynthiana), seybel, chambourcin, vignoles, st. vincent, vidal, and chardonel.
This hybrid from New York is generally made in a style similar to the Rieslings of Germany. Light, fragrant, fruity, and semi-dry, this white is very good for sipping on its own or with light foods and appetizers.
Called America’s original dessert wine, Concord is famous for its signature deep purple color and classic sweetness. Concord’s intense fruity flavor is perfect as a after-dinner sipping wine.
A pink grape used in the production of a blush and rosé wines, Catawaba produces a medium-bodied sweet, fragrant strawberry-like wine.
Norton (nor-ton) a.k.a. cynthiana (sin-thee-ana)
Norton grapes produce a rich, full-bodied red wine with a dry character similar in style to Cabernet Sauvignon, yet with the spiciness of a Zinfandel. Norton’s berry flavors pair well with red meat, smoked meat and wild game.
Chambourcin produces a medium-bodied red wine with a fruity aroma and cherry and earthy/spicy complexities – much like a Pinot Noir. Chambourcin goes well with barbecue, pork, and pasta dishes.
This hybrid makes reds of delicacy and elegance. Often used for Nouveau style wines in the Fall, it also can have a Burgundian character and occasionally slightly sweet. Serve with pork, veal, or barbecue. May be slightly chilled.
A white grape 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 perfect with seafood and poultry.
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.
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 Sayval complements the flavor of poultry and rich cream and butter-based sauces.
One of the most versatile of Missouri’s white grapes, Vignoles is used to produce wines ranging in flavor from dry to a sweet late harvest dessert wine. Vignoles’ luscious floral aroma and fruity flavors of pineapple and apricot are somewhat similar in style to a German Riesling. Vignoles is a ideal accompaniment with Chinese food, fresh fruit, and fruit desserts.
Another site shows information about the Missouri appellation.
In a month I’ll post a report on the Missouri wine road. Your feed reader will show this if you subscribe to the blog.Cellarer feed .