I love spring greens, especially when those greens are attached to grapevines. It’s the signal for me to step out and wander the wine trials.
In Missouri, there are several wine trails to cruise. Each have their own character and signature wine styles. I enjoy them all, but I have to admit, I have a fondness for themed events, which is the Hermann Wine Trail’s specialty.
This year, the Hermann Wine Trail kicked off with its Farmer’s Table Wine Trail, an event that teamed local farmers and their products in small plate tastings paired with wines. Two pairings featured at this year’s Farmer’s Tables: a Sweet Corn Fritter paired at Adam Puchta Winery with its Vignoles, and Wasabi Deviled Eggs paired with a Vidal Blanc at Curling Vine Winery.
“The Farmers Table Wine Trail was a sell out, so you may want to consider purchasing your tickets early,” said Patty Held, Hermann Wine Trail spokesperson. “The next event is The Wild Bacon Wine Trail (May 1) and Berries & BarBQ (July 24).
All trail events have been reimagined to follow the recommended guidelines during the pandemic. The 2021 trail events are now one day only to limit numbers.
As many of the pandemic restrictions are slowly being lifted, people are still concerned, yet craving an outdoor experience. Touring Missouri wine country offers one of the best vacations and day trips for the pandemic weary, many of which are an hour or two from the Gateway Arch. Hermann has drawn visitors to explore its wineries, hillsides and festivals since the late 1800s. Returning to Hermann in 2021 is its celebrated Maifest on May 15, welcoming spring, wine and the city’s German heritage, which scaled back, will still offer a variety of activities and outdoor concerts for visitors to enjoy.
Hermann.com can help plan your getaway and provide connections to all of the area’s sites to enhance a wine country experience, including the latest Hermann Wine Trail updates and events. Wine Trail tickets may be purchased online at hermannwinetrail.com. Advance purchase is required. For more information on all of the wine trails in Missouri, visit missouriwines.org. Until then, try cooking up a few of the dishes featured during this year’s Hermann Wine Trail Farmer’s Table. These recipes inspired me to sip and savor Hermann Wine Trail’s events planned throughout 2021.
BIAS WINERY’S CREAMY CHICKEN FLORENTINE CASSEROLE
Start to finish: 1 hour
Servings: 4 to 6
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 tablespoon Italian seasoning
1 (10.75 ounces) can condensed cream of mushroom soup
1/2 cup half-and-half
1/2 cup grated parmesan cheese
16 ounces frozen chopped spinach, thawed and drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese
Preheat oven to 350 F. Place chicken on a baking sheet; bake 20 to 30 minutes, until no longer pink. Remove and set aside. Increase oven temp to 400 F. Melt butter in a saucepan over medium heat. Stirring constantly, mix in garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half and Parmesan cheese. Arrange the spinach over the bottom of a 9X9 baking dish. Layer on the mushrooms. Pour half the sauce mixture over the mushrooms. Arrange chicken breasts in the dish and cover with the remaining sauce. Sprinkle with bacon bits and top with mozzarella cheese. Bake 20 to 25 minutes until bubbly and lightly browned. Serve with Bias Winery Liebeswein.
EDAMAME CRUNCH SALAD
Servings: 6
1/2 cup dry quinoa, rinsed
2 1/2 cups fresh or frozen shelled edamame
2 cups shredded red cabbage
1 cup shredded carrots
1 cup roasted peanuts
DRESSING
1/4 cup peanut butter
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon maple syrup
3 cloves garlic, minced
1 teaspoon grated ginger
Cook quinoa according to package directions. Place quinoa in a mixing bowl and add in edamame, red cabbage, carrots and peanuts. Toss to combine. In a separate bowl, whisk together peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger. Gradually stir in water as needed to reach pourable consistency. Pour dressing over salad, toss until evenly coated, and garnish with roasted peanuts, green onions, and lime wedges if desired.
Courtesy of G. Husmann Wine Company
CORN FRITTERS
Servings: 6
3 cups corn kernels, fresh or frozen
1 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup whole milk
1/3 cup green onions
1/2 cup shredded Cheddar cheese
2 eggs
Oil for frying
Sour cream, crumbled bacon, chopped green onions for toppings
Place corn, flour, sugar, baking powder, salt and pepper in a large bowl. Add eggs and milk and stir to mix into a smooth batter. Fold in green onions and cheddar. Place a half inch of oil in a heavy skillet and heat over medium high. Spoon two tablespoons of the corn batter into the hot oil and gently flatten to form a patty. Fry until golden brown on each side. Remove and drain on paper towels. Serve with toppings, paired with Adam Puchta Vignoles.
Courtesy of Adam Puchta Winery
