The grapes that grow well in Missouri — and throughout the Midwest — are not varietals that most wine drinkers are familair with. In Missouri, vineyards are typically planted with hybrids, grapes that cross vinifera, which are European grape varieties, with grapes that are native to North America. These hybrids offer the flavor and aroma of the European grapes along with the disease resistance and hardiness of American varieties. Beyond hybrid grapes such as Chardonel, which has Chardonnay as one of its parents, there are some native grape varieties that produce delicious wines, like Norton, which is the state grape of Missouri.

Want to learn more? Here is a primer on the varieties that are most widely planted in Missouri:

Catawba

A pink grape discovered by the Catawba River in North Carolina, Catawba is used in the production of rose wines. Catawba produces a medium-bodied, sweet, fragrant, strawberry-like wine.

Sounds like: ca-taw-ba
Looks like: strawberry juice
Smells like: sweet strawberries straight from the garden
Tastes like: sweet yet floral and woodsy all at the same time
Feels like: light and refreshing
Pairs well with: spicy cheese, pork chops, cold cuts and light desserts

Chambourcin

This medium-bodied red wine is fruity (think cherry) and earthy with soft tannins. Chambourcin, a French-American hybrid, is great on its own but even better with food. Pair with pork, burgers or red-sauced pasta. Top it off with mushrooms to bring out the earthiness of the wine.

Sounds like: sham-bor-san
Looks like: violets
Smells like: cherries and light oak
Tastes like: dark cherry meets earthiness
Feels like: smooth, soft tannins
Pairs well with: tailgates, bonfires, pork loin, burgers, short ribs, red sauce, mushrooms, applesauce, strawberries, figs, Brie, Camembert, walnuts, cobbler and chocolate cake

Chardonel

Developed at Cornell AgriTech (New York State Agricultural Experiment Station) in 1953, Chardonel is a cross between Seyval Blanc and Chardonnay grapes. The grape varietal was released in 1990. It is a late ripening white wine grape that produces a high-quality and full-bodied wine and is distinguished by the superior quality of the wine it p[roduces combined with high productivity of the vines. The grape’s cold hardiness is superior to its acclaimed parent, Chardonnay. This wine can be fermented in oak or stainless-steel barrels.

Chardonel accounts for 7.2% of all grapes grown in Missouri
Rich, complex, crisp
Full-bodied, dry white
Aged in oak or stainless-steel
Flavors and aromas of pear, apple and apricot

Concord

Concord, selected from the wild in the 1840s, takes its name from the discovery of the grape in Concord, Massachusetts. This American grape has a longstanding history and is familiar due to its use in grape juices and jellies. Concord has medium-sized clusters of large berries, and its vines are incredibly vigorous and winter-hardy. Concord is fermented on the skins and is considered a "slip skin" grape, meaning that the skin easily separates from the pulp during winemaking. Concord is commonly produced as a sweeter wine that is fruity, with a medium body and vibrant blue-purple color.

Concord accounts for 6.6% of all grapes grown in Missouri
Robust, yet soft and balanced
Medium-bodied, sweet red wine
Flavors and aromas of classic grape juice
Candy-like sweetness and jammy notes
Best served chilled

Norton

Norton (pronounced nore-tuhn) is an American grape, Vitis aestivalis, which was found in 1835 near Richmond, Virginia. Sometimes called Cynthiana, it is the premium red wine grape in Missouri.

Norton makes a dry red wine that is full in body with some fruity overtones. The clusters are small to medium-sized with small blue-black berries. Norton is very hardy and extremely vigorous and often must be trained to a divided canopy training system. It is one of the most disease resistant grape varieties, with some resistance even to black rot. Norton is processed as a red wine and is fermented on the skins. The pigment from the skins is what gives this red wine its dark color.

Norton accounts for 17.7% of all grapes grown in Missouri
Bold, complex flavors
Full-bodied, dry red
Frequently aged in oak
Rich combination of spice, vanilla and chocolate notes
Layered fruit flavors of berries, ripe cherries and currants

Seyval Blanc

A French-American hybrid grape that makes a dry to semi-dry, clean, crisp medium-bodied wine with an herbal, fresh flavor. Barrel fermented Seyval Blanc wines take on an oak complexity indicative of Chardonel.

Sounds like: say-vahl-blahnc
Looks like: golden white/light green to straw
Smells like: fresh herbs
Tastes like: a clean, crisp pear with a hint of light spice
Feels like: medium-bodied and crisp
Pairs well with: grilled meat and vegetables

Traminette

If you prefer floral wines, this hybrid is for you. Traminette ranges from dry to semi-dry or even semi-sweet. Floral aromas are met with citrus fruit, a tangy acidity and a touch of spice on the end. All of those characteristics make this wine great with chicken, cream sauce, curry, and heavier seafood like salmon. This fun, complex wine is great for a lunch outing or appetizers.

Sounds like: tra-men-et
Looks like: light green grass
Smells like: a floral arrangement
Tastes like: citrus acidity with a hint of spice
Feels like: light and acidic
Pairs well with: chicken, cream sauce, curry, and heavy seafood

Vidal Blanc

Vidal Blanc, (pronounced vee-dahl blahnk) is a French-American hybrid varietal that is known for its hardiness and ability to tolerate colder climates due to its thicker skin. Vidal Blanc was developed by a French grape breeder in the 1930s and has since found a home in Missouri wine country. This grape is often produced as a single varietal wine that varies from dry to semi-dry, and is sometimes used in blends and produced as a sweet dessert-style wine.

Vidal Blanc is characterized by large grape clusters with small russet dots on the grapes themselves. Although the vines of this varietal are fairly winter hardy, they are susceptible to several fungus diseases. Vidal Blanc is harvested during the early fall, and this varietal's grape clusters are resistant to rot - they can stay on the vine for longer than other varietals, like Seyval Blanc. Vidal Blanc is processed as a white wine and not fermented on the skins.

Vidal Blanc accounts for 5.9% of all grapes grown in Missouri.
Crisp and clean
Medium-bodied, dry to semi-dry white
Aromas of a fresh summer garden and fruit
Flavors and aromas of pear, apple and citrus
Pairs best with simple, fresh ingredients like basil and garlic, as well as seafood and poultry

Vignoles

Vignoles (pronounced veen-yole) is one of Missouri’s most versatile white grapes and a popular cultivar grown in the Midwest. This French-American hybrid produces wines that have range from dry, to sweet, to late harvest dessert wines; Vignoles is also a popular choice for white wine blends. Vignoles grapes are hardy enough to handle Show-Me State winters, and are one of the earlier ripening grape varietals in the state. Vignoles' crowd-pleasing capabilities and array of wine styles make it an incredibly popular choice among the wine-buying public.

Vignoles accounts for 15.5% of all grapes grown in Missouri
Luscious aromas and flavors of tropical fruits with a crisp mouthfeel
Wide range of wine styles varying from dry to sweet
Notes of citrus aromas (and sometimes floral aromas depending on the wine style)
Flavors of pineapple, apricot, peach and citrus
Pairs excellently with a variety of foods including spicy dishes and fresh fruit

Variety Show: In Missouri, hybrid grapes take center stage