The weather in Hermann wine country is beautiful this week!!!!!  And to top it off the aroma of fermenting juice is in the air.

Here’s an update on harvest for all you oenophiles out there; Chambourcin and St. Vincent have been harvested.  Vidal, Concord and Catawba are coming in now.  Norton won’t be harvested until later this month and first of October.  Critters have played havoc with the grapes this year, like they have eaten more than their fair share…..

Adam Puchta Winery crushing Vidal grapes
At Stone Hill Vidal grapes on their way to the crusher….

This weekend at the wineries:

Bias Winery – Sat. Sept. 24, 22nd Annual Chili Cook-Off.  Check out for details.

Robller Winery – Sat. Sept. 24, Tunes and Balloons, Live Music 1 to 5 pm, Balloon launch from city park
$3.00 Cover Charge – Lucky Old Sons;

OakGlenn Winery – Sat. Sept. 24, live entertainment- Badlands 6-10pm;

Hermann events:

7th Annual Hermann BarBQ & Brats Festival– Friday and Sat. Sept. 23 & 24, Hermann City Park;


Civil War Sesquicentennial – Sat. and Sun., Sept. 24 & 25; Hermann Farm;

New places to check out in Hermann:

The Hermann Wurst Haus at 234 E. 1st St. offers fresh meats, 40 varieties of sausage and bratwurst, a deli, sausage making supplies and free sausage making advice!  You know, Hermann is the Wurst capital of Missouri!

Lynette and Mike Sloan, Hermann Wurst Haus

The Black Walnut Bistro at 222 E. 1st. St. (the old Rivertown Restaurant), serves American and German fare. I hear we must try the Lobster Bisque.

I have a recipe I need to share while Roma tomatoes are still available. This is a perfect dish to pair with Norton and Chambourcin. Bias Winery served this at our Norton Wine Trail in May. My friends request I make this when they come to my house. I found it in Bon Appétit Magazine.

Roasted Tomatoes with Herbs

1 cup olive oil, divided

2 lbs. plum tomatoes, halved lengthwise, seeded

1½ tsp. dried oregano

¾ tsp. sugar

½ tsp. salt

2 garlic cloves, minced

2 tsp. minced Italian parsley

2 tsp. minced basil

Goat cheese

1 baguette, thinly sliced and toasted (brush with olive oil before toasting)

Preheat oven to 250 degrees F.  Pour ½ cup oil into 13x9x2-inch glass baking dish.  Arrange tomatoes in dish, cut side up.  Drizzle with remaining ½ cup oil.  Sprinkle with oregano, sugar, and salt.  Bake one hour.  Using tongs, turn tomatoes over.  Bake one hour longer.  Turn tomatoes over again.  Bake until deep red and very tender, transferring tomatoes to plate when soft, about 15 to 45 minutes longer.

Layer tomatoes in medium bowl, sprinkling garlic, parsley and basil over each layer; reserve oil in baking dish.  Drizzle tomatoes with reserved oil; adding more if necessary to cover.  Let stand at room temperature 2 hours.  Serve with goat cheese and toasted baguette slices.


Come and see us in Hermann wine country,

Patty, Hermann Wine Trail President


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