Missouri Vintners

Mark - Try the following;

Bill Frazier Olathe, Kansas

Hi Mark,

Gloria Winery in Mountain Grove sells a relatively wide variety of local grapes to homewinemakers.

There's also a shop in St. Louis that contracts some local grapes at:

If Concord is your thing, Hwy 44 in St. James is lined with stands.

There are a wide variety of hybrid grapes grown in Missouri that have potential for decent wine. There's some descriptions of the more popular grapes, plus how to make wine at the following website:

If you're near KC area, there's a good club there with many backyard vineyards that can be an excellent resource for grapes. You can find a contact through this homebrew shop:

They sell grapes there, but I don't know if any are local.... mostly imported stuff from the left coast.

clyde

(sorry if this is a repeat. didn't seem to go through the first time)

Thank you both so much for the info!!!!!!!!!

Now I just have to wait for the season to come around. In the mean time I'll start out with a kit.

Thanks again! Mark

Another Question. What Grapes make what wine? I really like the reds especially the Cab's what Grape makes a good Cab?

Thanks again M

Just found this site.

and answered my question.

Thanks M

That link won't help you very much Mark. That is if you're truly interested in making wine from Missouri grapes. There are some vinifera grapes (European Heritage) being grown here, but I've yet to taste a wine from them that was above average in quality.

The Cabernet Sauvignon you inquire about is a grape with serious tannins and is also vinifera. We've yet to find or develop a hybrid that can match this level of tannins, but then we've only been searching for a few decades. Europe had centuries to work on selection!

Again, if you're interested in Missouri grown grapes, I highly recommend that you take a few moments and follow the link provided earlier for SMS. The top hybrid grape varieties are described there:

My pick among the reds for a full bodied wine is Chambourcin. Norton does well too, but has it's own catagory of characteristics. Of course the full umami is achieved through blending.

clyde