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Getting to Know Your Missouri Grape Varietals

Getting to Know Your Missouri Grape Varietals

By Executive Chef Aaron View, Les Bourgeois

It’s a great time of year to eat local with the bounty provided by small farmers around Columbia. What better time to cook up some great local food paired with Missouri-made wines? The wines made in our area make great pairings with the products of the state because the grapes are grown in the same soil. At Les Bourgeois, we produce wines with all of these Missouri varietals. Here are five dishes that pair well with our wines:


Norton: Full-bodied, generally made with notes of berry and is a fantastic wine for a nice Missouri-raised beef dish, such as a grilled filet. Couple that with fingerling potatoes, country-style green beans wit
h bacon lardons and a compound butter made with Norton wine, cilantro and garlic


Chardonel: This wine is a Missouri hybrid made up of the popular chardonnay and the seyval grapes. Generally, it’s barrel aged with a dry finish that makes it perfect for fish pairings. In Missouri, catfish reigns supreme as far as local fish is concerned. Some midwestern fish ‘n chips is the way to go. Using a cast iron skillet, fry red potatoes, succotash and wine-battered catfish, and it is sure to be a get-together pleaser.


Chambourcin: Cook with and drink this great dry to semi-dry wine. A braised pork shoulder that is braised in the same wine you will enjoy is a fantastic family-style meal that brings the bounty of fall’s corn harvest to your table. Served the pork shoulder with grilled corn on the cob and roasted root vegetables, and you have a classic meal  but is elevated when you reduce the braising liquid to a sauce that brings the wine and pork together in a beautiful start to finish sauce.


Traminette; This selection is a light and fruity variety that is great for desserts or fruit salads. It also adds a floral note to any light dish. A freshly bought pint of berries, some wine and a bag of cookies is all you need to make a lovely fruit trifle made with a fresh berry and wine compote, cookie crumbles and Chantilly cream.


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