Recipes from the Hermann Wine Trail

Imagine tasting your way through delectable wine and food pairings while celebrating Missouri agriculture in the picturesque Hermann countryside. This spring, food and wine lovers will have the opportunity to learn more about today’s farmers while visiting seven wine trail locations. Celebrating the best of what Missouri has to offer, the Fifth Annual The Farmers’ Table Wine Trail event takes place April 1 and tickets are selling fast. The popular event is made possible through a unique partnership between the Hermann Wine Trail, Missouri Wine & Grape Board and Missouri CommonGround, a volunteer program organized by the Missouri Corn and Missouri Soybean Merchandising Councils. 

The Farmers’ Table Wine Trail will showcase corn, soy, dairy, pork, chicken, rice, pecans and grapes -— foods representing the state’s vibrant agricultural landscape. At each stop, attendees collect informative recipe cards and hear about each commodity through short videos recorded by Missouri CommonGround volunteers.

The Farmers’ Table Wine Trail runs from 10 a.m. to 5 p.m., with tasting experiences at Hermann Wine Trail locations including Adam Puchta Winery, Bias Winery, Curling Vine Winery, G. Husmann Wine Co., Hermannhof Winery, Reserve Cellars of Hermann and Röbller Vineyard. Tickets for the event are $35 and include wine and food pairings, a souvenir wine glass and the chance to win a drawing for a Missouri gift basket and one night’s stay in Hermann.

A limited number of tickets are available for purchase online at 

The Farmers’ Table Wine Trail helps visitors learn more and answer questions about today’s food and wine production. To learn more and meet the farmers sharing their stories, go to

Enjoy these recipes with wines from Hermann wineries. 

Pork Meatballs with Chimichurri

Recipe compliments of G. Husmann Wine Co.

1 1/2 pounds ground pork

1 egg

1 cup breadcrumbs

1 tablespoon salt

1 tablespoon pepper

3 garlic cloves, peeled

1 cup Italian flat-leaf parsley, packed

1/4 cup fresh cilantro leaves, packed

1 teaspoon salt (for chimichurri)

1/4 teaspoon coarse ground pepper (for chimichurri)

2 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

Heat oven to 400 degrees. Mix pork, egg, breadcrumbs and 1 tablespoon each of salt and pepper in a large bowl and shape into 20 meatballs. Bake on a parchment lined sheet pan for 20 to 30 minutes or until internal temperature of 150 degrees. Cover with foil to keep warm.

Meanwhile, place garlic in a food processor; pulse until chopped. Add parsley, cilantro, salt and coarse ground pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream.

In a large bowl, toss meatballs with a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.

Missouri wine pairing: George Husmann Red

Strawberry Topped Cheesecake Muffins

Recipe compliments of Bias Winery

9 graham crackers, crushed into crumbs

2/3 cup sugar plus 1 tablespoon

2 tablespoons butter, melted

Two 8-ounce packages cream cheese, softened

2 eggs

2 tablespoons lemon juice

21-ounce can strawberry pie filling

Heat oven to 350 degrees. In a bowl, mix graham cracker crumbs, 2/3 cup sugar and butter. Put muffin liners in muffin pan, place 1 tablespoon of crust mixture in each cup. Press until firm.

In medium mixing bowl mix cream cheese until fluffy. Add eggs, lemon juice and 1 tablespoon sugar, mix until smooth and well blended. Fill muffin cups 2/3 full with cream cheese mixture. Bake 15 to 17 minutes. Allow to cool, then top with pie filling.

Missouri wine pairing: Bias Strawberry Lemonade

Apple Crostini

Recipe compliments of Hermannhof Winery

1 teaspoon organic canola oil

1/2 cup yellow onion, chopped

1/4 teaspoon ginger, finely grated

3 cups tart apples (Granny Smith, Jonathan or Macintosh),

finely chopped

1/2 teaspoon apple cider vinegar

2 teaspoons agave syrup

1/8 teaspoon cinnamon

1/4 teaspoon curry powder

1/4 teaspoon salt

1 French bread baguette (1 pound)

Heat oven to 400 degrees. Bring pot to a medium heat with oil. Saute onions and ginger a couple minutes, until soft and fragrant. Finely chop 3 tart apples to make 3 cups.

Add apples, apple cider vinegar, agave syrup, cinnamon, curry powder and salt to pot. Turn heat to low. Stir and cover for 12 to 15 minutes until the apples have softened and are starting to break down.

To make crostinis, cut baguette into 36 slices and bake at 400 degrees until lightly browned, 8-9 minutes.

Take lid off pot and cook a couple minutes more.

Remove from heat and serve right away on warm 


Missouri wine pairing: White Lady of Starkenburg

Rustic Poulet Bourguignon

Recipe compliments of Röbller Vineyard

8 ounces salt pork, diced

1 tablespoon butter

4 pounds boneless chicken thighs, cubed

2 cups shallots, chopped and divided

3 large carrots cut into 2-inch chunks and divided

5 garlic cloves, finely chopped

2 tablespoons tomato paste

2 tablespoons brandy

1 bottle of Röbller Chamborcin

1 cup beef stock

1/2 cup parsley, chopped

2 bay leaves

2 teaspoons dried thyme

4 whole cloves

1 pound cremini or shiitake mushrooms

24 pearl onions (fresh or frozen)

3 tablespoons beurre manie (flour blended with 2 table-     spoons butter)

In saute pan, brown salt pork with butter. Add chicken and sear until brown. Remove from pan into Dutch oven. Use saute pan to cook half of the shallots and half of the carrots for 3 minutes on medium then add garlic and tomato paste stirring frequently for 3 minutes. Use brandy to deglaze pan and pour all ingredients from pan into Dutch oven. Add wine and beef stock to cover. Add chopped parsley, bay leaves, thyme and cloves, cover and simmer 1 hour.

Add balance of carrots and shallots, simmer for 1 hour then strain liquid. Use saute pan to dry saute mushrooms on high heat 3 to 4 minutes to release water. Add pearl onions and saute until brown. Remove from heat and combine with strained ingredients. Simmer sauce, thicken with beurre manie with whisk and splash of brandy then combine and serve with crusty bread and smashed potatoes.

Missouri wine pairing: Röbller Vineyard Le Trompier Noir

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