Missouri wine is kind of a big deal. The state is home to the first American Viticultural Area (AVA), established in Augusta in 1980, a few months before Napa Valley got the same status. Missouri is also home to the oldest, continuously family-run winery in the country, Adam Puchta, now in its seventh generation. The industry pulls in billions to the state in wine sales and tourism every year.

Winemaking in the area dates back to 1837, when German transplants founded the town of Hermann in the Missouri River Valley. They re-created their wine culture on the land, eventually making the city one of the top wine producers in the world. Around the same time, vintners began experimenting with hybrids that combined hearty, weather-resistant Missouri grapes with the nuanced flavors of European vines. Many of those hybrids still fill glasses today.

Then Prohibition hit, shuttering wineries and killing the momentum the Missouri industry had built up. Attention to American wine shifted away from the middle of the country — until recently. With the community growing to 130 wineries and counting, Missourians are proudly reintroducing their work to the world, teaming up with chefs and hoteliers to attract visitors.

Beyond their stunning scenery and friendly folks, vineyards are experimenting with obscure local grapes and low-intervention practices, producing unique wines that taste like nothing else. And, befitting the heartland setting, their food is hearty: Ample farmland produces pasture-raised beef for even the most casual sandwiches; German roots come through in crispy pork schnitzel and spicy bratwurst; and seasonal heirloom tomatoes, patty pan squash, and spring asparagus often take center stage.

Key food and drink terms for Missouri visitors

AVAs: There are five recognized winemaking regions in the state. Augusta and Hermann are both in the Missouri River Valley directly west of St. Louis. Ozark Mountain includes much of southern Missouri. The Ozark Highlands are southwest of St. Louis. And the Loess Hills District makes up the northwest corner of the state, north of Kansas City.

Vignoles: This hybrid grape is “the very best that Missouri has to offer,” says Kansas City-based master sommelier Doug Frost, who co-owns Echolands Winery in Walla Walla, Washington. “It can be made in dessert style or bone dry.” Among other whites, Vidal blanc makes for good sparklers, and chardonel, a French hybrid of Seyval blanc and chardonnay, thrives through Missouri winters.

Norton: The official state grape produces a full-bodied, robust red wine, with flavors of spicy, dark fruit that improve with age. Chambourcin, another popular option, makes for lighter, medium-bodied wines, with notes of red fruit and earthy character.

Missouri Wine Competition: Judges blind-taste wines from all over the state during this annual summer competition, crowning bottles in categories like sparkling or dry red. The best wine overall is awarded the Governor’s Cup.

Acidity: Missouri wines have had a reputation for being too sweet, but that’s a misconception. “I would argue that a lot of the grapes that grow most successfully in this area have fiercely high acidity,” Frost says. “[German] riesling was ferociously tart and acidic, and it was undrinkable unless it had sweetness.” Back blending — adding unfermented grape juice to finished wine — balances out that acidity.

George Husmann: A viticulturist, Husmann is considered the father of the Missouri wine industry, and he published seminal works that winemakers still reference today.

White oak barrels: Wineries don’t have to look far for cooperages, since Missouri is second only to France in production of white oak for wine barrels.

The best wineries to visit around Missouri

Noboleis Vineyards (Augusta)

At Noboleis, Gabe Miller, Tom Marion, and Justin Fullerton are pushing the boundaries of what Missouri wine can do. The trio ages small-batch port in apple brandy barrels, experiments with orange wine, ages their Norton in extra large foeder barrels made in St. Louis, and offers a canned sangria line, Swirl. Find a spot in the tented area outside to take in the view of lush hills while enjoying seasonal flatbreads or pizzas from the on-site restaurant.

Röbller Vineyard (New Haven)

“Röbller is taking a modern twist on Missouri wine,” says Alisha Blackwell-Calvert, beverage director at Madrina in Webster Groves, Missouri. “His soil is one of the reasons that they’re so different.” Röbller sits on a deposit of limestone, making the soil similar to Champagne, Burgundy, or the Rhône Valley. Look for winemaker Jerry Mueller’s pineappley, minerally Vignoles Reserve, which is dry-farmed (the land isn’t artificially irrigated).

Adam Puchta Winery (Hermann)

The oldest, family-owned winery in the country has been run by the Puchta family since 1855. The winery continues to impress, taking home the award for best white varietal at the 2024 Missouri Wine Competition with a distinctly floral, dry vignoles. The 1855 Cellar Bistro, a small restaurant on the property located in the original wine cellar, serves up a delicious, signature burger made with two wagyu smash patties, cheddar cheese, and a decadent bacon jam.

Hermannhof Winery (Hermann)

Hermannhof, founded in 1858, thrived until Prohibition but really came into its own in 1974, when Jim and Mary Dierberg purchased the estate. The Dierbergs, who also own Dierberg Star Lane Winery in California, blend juice from both states in the Synergy. For something more uniquely Missouri, try the Hermannhof Brut Reserve, a mix of Vidal blanc and chardonel that practically floats with delicate, mousse-like bubbles. The winery operates three tasting rooms downtown.

Stone Hill Winery (Hermann)

Stone Hill is Missouri’s oldest winery, sitting on the largest network of underground, hand-dug, vaulted limestone cellars in North America. Along with views of the rolling landscape and bucolic Hermann, check out the on-site restaurant, Vintage 1847, where you can get schnitzel with German potato salad and braised red cabbage. Over in the tasting room, try the Cross J Norton 2022, which earned the Governor’s Cup Award at the 2024 Missouri Wine Competition.

Chaumette Winery (St. Genevieve)

Roughly an hour drive south of St. Louis, St. Genevieve originated as a French settlement. There you’ll find Chaumette Vineyards, a total package including spacious villas for lodging (below), a pool for lounging, and the Grapevine Grill for dining. The unoaked chardonel, fermented in stainless steel, is beloved for its flavors of green apple and honeydew.

St. James Winery (St. James)

“St. James has been a fixture for decades,” Frost says of the largest winery in Missouri. The brand makes all the classic local varietals, including dry and sweet styles of chambourcin and Norton, and a vignoles layered with flavors of pineapple, papaya, and yellow apple.

Eagle’s Landing Wine (Rosati)

Eric Taylor at Eagle’s Landing takes a low-intervention approach to winemaking, partnering with nearby vineyards that match his philosophies. For his 2021 chambourcin from Edg-Clif Vineyard, for instance, Taylor utilized whole-cluster fermentation to produce a light-bodied wine full of watermelon rind, violet, and herbs. “The first time I tried the chambourcin, I literally said what is this? I thought I was drinking French wine,” says Blackwell-Calvert. “You can really take grapes grown in this region and make them world-class.” Find the winery’s stuff at the Crooked Creek Cellar in St. James or Just a Taste in Webb City.

Terra Vox (Platte County)

Proprietor Jerry Eisterhold was inspired by Thomas Volney Munson, a viticulturist expert in American grape varietals who bred over 300 types of grapes; roughly 75 of them still exist and around 30 grow at Terra Vox. One variety, wetumka, creates an off-dry wine that’s full of pineapple and green pear skin — what Frost calls “an odd little duck.” Other obscure varieties include the albania, captivator, and the delicatessen. Make an appointment for a tasting at the winery or hit the tasting room in Weston, a partnership with Green Dirt Farm Creamery, which specializes in making artisanal sheep milk cheeses.

Les Bourgeois Vineyards (Rocheport)

In 2024, Les Bourgeois Vineyards’ brut won best in class among sparkling wines at the Missouri Wine Competition. Made with Vidal blanc, it’s aromatic and has notes of baked bread, melon, and apple. Pull up a chair at the property’s A-Frame wine garden, where you can enjoy a charcuterie board loaded with Hemme Brothers aged cheddar, Parmesan, and Genoa salami while overlooking the Missouri River. Les Bourgeois also owns a few properties available to rent if you decide you never want to leave.

Great restaurants to hit in between wineries

Root Food + Wine (Augusta)

Chef and owner Philip Day, a 2024 James Beard semifinalist, launched this rustic, farm-to-table restaurant in 2021. Tucked away in Augusta, the spot offers three-, five-, and nine-course prix fixe menus made with local ingredients, including trout from Rockbridge Trout and Game Ranch, chicken from Buttonwood Farm, and produce from Lucky Dog Farm. A recent melon dish featured salted watermelon broth, watermelon salsa, and cantaloupe salad dressed with sesame oil and Volpi prosciutto.

Annie Gunn’s (Chesterfield)

Ideally positioned on the way out of St. Louis, about 30 minutes east of Augusta, Annie Gunn’s is a stalwart champion of Missouri wine. Wine director Glenn Bardgett utilizes local bottles to complement the work of chef Lou Rook III, who creates refined dishes that stick to your ribs, like sauteed foie gras on brioche toast topped with slab bacon confit, and heritage hog chop served with stone fruit bourbon chutney. Do not miss the apple pie for dessert, and hit Smokehouse Market next door to stock up for a wine country picnic of cheese, smoked seafood and meats, and prepared dishes.

Noto Italian Restaurant (St. Peters)

About 30 minutes northwest of Augusta, wife-and-husband team Kendele and Wayne Sieve turn out inventive appetizers and layered pasta dishes — but you’re really here for the pizza. While the marinara is always a wise choice, go bold with the ‘nduja, which is rich with garlic cream sauce, fresh mozzarella, and sweet onion jam. The pies are the only ones in the metro area to be certified by the Associazione Verace Pizza Napoletana based in Italy.

Downtown Deli & Custard Shoppe (Hermann)

At this Hermann shop, the sandwich menu is filled to the brim with great options, but people come back again and again for the Reuben, made with thin-sliced corned beef, Thousand Island, Swiss, and sauerkraut on toasted marble rye. You also can’t go wrong with the build-your-own burger, made with local meat from Bunkline Beef.

Hermann Wurst Haus (Hermann)

This family-run place makes more than 40 varieties of German sausages, like bockwurst and weisswurst, but it also strays into options like chorizo and boudin. Get the lay of the land with the German Platter, which comes with your choice of bratwurst (go for the caramelized pear and Gorgonzola or the bacon potato cheddar) served with sauerkraut and mustard. You can also take home some house-smoked bacon in a variety of flavors like coffee bourbon or jalapeño, which the shop will vacuum-seal for the journey.

Baba’s Pantry (Kansas City)

If Kansas City is your base, pack a picnic with supplies from this little Palestinian cafe before an adventure into wine country. Try the silky hummus, labneh, or Baba’s Ganoush, all prime for dunking with pita. For a more substantial lunch, the cafe also offers beef and lamb kebabs, falafel sandwiches, and vegan shawarma made with jackfruit.

Hayley’s Eatery (Weston)

The Saturday brunch at Hayley’s features hearty breakfast burritos and massive drop biscuits with chorizo gravy. For lunch, there are a few sandwiches, including roast beef made with pasture-raised beef from Green Grass Cattle Company. Also be on the lookout for the pastries, like the cinnamon sugar Pop-Tarts, tender banana coffee cake, and gigantic cinnamon roll.

Kusina Filipino (Rolla)

About 15 minutes west of St. James, Kusina Filipino is a small, fast-casual spot in the little college town of Rolla. Start with the lumpia before diving into classics like pork adobo, pancit, and lechon complete with a bronzed, crackling crust. Should you require some revitalizing soup after one too many glasses of wine, the shop also serves up dinuguan, a dark, savory stew that’s spiked with pig’s blood, garlic, and vinegar.

The best hotels in Missouri for food and wine lovers

The Inn at Hermannhof (Hermann)

Whether you’re booking a luxury suite or a private cottage, this boutique hotel is a go-to. The historical buildings, dating back to the mid-1800s, are decorated with charming four-poster beds and fireplaces. If you stay at one of the rooms located on First Street, you can pop across the road to Downtown Deli (above) or Hermann Wurst Haus. Nearby you’ll also find Doxie Slush, which pours a lineup of frozen cocktails, including a pineapple bourbon sour made with falernum and grilled pineapple. Rates start at $219/night

Ritz Carlton (St. Louis)

About 50 minutes east of Augusta and about 90 minutes east of Hermann, the Ritz still works as a luxe option for people just visiting those two AVAs. Located in Clayton, Missouri, a western suburb of St. Louis, the hotel has large, comfortable rooms and a spa. Don’t be fooled by the posh vibes of Casa Don Alfonso, the hotel’s Southern Italian restaurant; the best dish on the menu is the humble Neapolitan-style Margherita pizza, topped with gooey fior de latte cheese on an impossibly pillowy crust. Rates start at $764/night

The Inn at Meadowbrook (Kansas City)

Spacious rooms, comfy beds, a pool, and personalized service are a few reasons to book at the Inn at Meadowbrook. The property includes the casual Market (breakfast sandwiches, burrito bowls, sandwiches), the upscale Verbena (seasonal dishes like sweet corn tortellini with roasted tomato butter and ricotta salata), and Miss Ruby’s food truck (sandwiches like fried Baja fish with pickled jalapeño aioli and cilantro lime slaw). The Inn is located just south of Kansas City, making it a good home base for visiting Terra Vox, about 50 minutes away, as well as meadery Pirtle and urban winery Amigone. Rates start at $269/night.

Chaumette (St. Genevieve)

The villas at Chaumette vary in style and size, accommodating two to six guests, but they’re all priced the same. The hotel’s Grapevine Grill offers an eclectic menu covering burgers, pastas, and wraps at lunch, and moving onto Berkshire pork cassoulet with stewed lentils at dinner. You can also take the hiking trail over to Charleville Brewery & Winery, where you can pour your own wine, soda, and beer (charged by the ounce) and enjoy sweeping views. Rates start at $200/night.

Lindenhof Bed and Breakfast (Augusta)

This quaint bed and breakfast has nicely sized rooms, as well as a communal hearth area and a charming patio. In the morning, breakfast might include French toast stuffed with cream cheese, pancakes, and shirred eggs with spinach and cheese. Lindenhof is located in the heart of Augusta, close to Montelle Winery and Mount Pleasant, and right near Root Food + Wine (above). Rates start at $159/night.

Meera Nagarajan is a freelance journalist. She is obsessed with restaurants, travel, and cats. Follow her @meera618.
Copy edited by Laura Michelle Davis

The Show-Me State is experiencing the country’s fourth largest shortage of primary, mental, and dental health care professionals. Pat Simmons with the Missouri Department of Health and Senior Services spoke before a task force of state lawmakers, saying that treating Substance Use Disorder (SUD) requires having a strong workforce.

“Missouri exports nearly one-third of our medical students to residency programs in other states,” Simmons said. “Missouri needs over 350 residency slots so that to make it possible for our medical school graduates to stay in state.”

She said that one in seven people over age 12 who are diagnosed with SUD have received treatment.

“A recently published systematic review suggested that lack of knowledge and skill are top reasons for the physician’s reluctance to address substance use and addiction in their clinical practices,” she said. “A main driver of this reluctance is a lack of training during residency and medical school.”

Her recommendation was that lawmakers continue the Missouri Graduate Medical Education Grant Program to create additional in-state residency positions. The program was created in 2023 to increase the number of fully trained physicians in family medicine, general pediatrics, and other medical fields.

Simmons said that primary care providers are uniquely positioned to identify and treat SUD.

“Increasing residents’ exposure to addiction training increases access to evidence-based prevention treatment and recovery services for patients,” she added. “This effort working in synergy with all of the other efforts that we’ve been hearing about will help to reduce the prevalence, impact, and stigma of SUD.”

According to Simmons, over half of Missouri students, that attend and complete their residency in-state, stay in Missouri to practice.

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KANSAS CITY, Mo. — Several agencies, including the Pettis County Fire Department, are monitoring a fire Monday afternoon at the Central Missouri Landfill.

The Sedalia-Pettis County Emergency Management Agency posted on social media around 4:15 p.m. that some roads have been reopened in the area of the landfill.

The Sedalia Fire Department posted it was also monitoring the landfill and working with the National Weather Service to keep track of any wind gusts.

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