Warm days and cool, starry nights were meant for sitting back, sipping wine and listening to live music.
It’s that time of year again!
Enjoy a relaxing evening of live music on the top of the hill.
Starboard is a nautical term. It refers to the right-hand side, when you’re facing forward on a boat. We want you to have a “right” night, enjoying tunes, hilltop views and of course, the wonderful wines of Missouri.
Diamond Dave kicks off Starboard Nights on June 8th, 4-8pm.
Rosman Johnson joins us on June 29th, 4-8pm.
Bring a friend, a picnic and lawn chairs along with a valid ID. We can’t wait to see you here on the hill. See all Starboard Nights here.
Nothing says Happy Father’s Day like pizza and wine!
Compliment Dad’s toppings with the perfect glass.
We like to pair spicy pepperoni with a fuller bodied red like Norton, a wine that can stand up to the strong and loveable taste of pepperoni.
Balance the light and fresh flavors of Margherita pizza with a crisp, dry white like Vidal Blanc. They’ll dance together, neither overpowering the other, and you’ll be experiencing pizza like never before.
Purchase our 2015 Norton and 2015 Vidal Blanc at our winery or Buy online here.
August was Missouri Wine’s Vignoles Month and to celebrate, we are sharing a Marinated Grilled Fruit Recipe. Grilled peaches and pears that have been marinated in Boenker Hill’s Vignoles white wine is the perfect end of summer dessert. The recipe and video on how to make it are below.
2 cups- Missouri Boenker Hill Vignoles (semi-sweet white wine)
½ cup- Marscarpone
2 oz.- Orange juice
1 tbsp- Honey
Fresh mint (Optional garnish)
Soak 12-15 skewers in warm water for 10-30 minutes. Wash and cut the peaches and pears into large slices. (Tip: Ripe but still slightly firm fruit is best for this recipe as it will soften some when marinated and when cooked.) Assemble the skewers, alternating between the peach and pear slices. Marinate the fruit in Missouri Vignoles for 1-2 hours.
While the fruit marinates, make the sauce by whisking together the marscarpone, orange juice and honey, adding additional orange juice until it reaches the desired consistency.
Grill the fruit skewers for 1-2 minutes on each side. Leave them on the grill just long enough to sear both sides; you don’t want to overcook the fruit. Remove the skewers from the grill, allow to cool slightly, drizzle with the sauce, garnish with fresh mint and enjoy!
August has been a busy month at the winery with special events, birthdays, bridal showers and music.
August 4th the Jazzy Ladies hosted their event – about 150 people enjoyed music and wine. Heavenly Blessed Catering had a launching celebration on the 18th August. Good food, music, and wine were enjoyed by all attending.
September23 is the First Day of Fall and the Winery will go back to our regular hours 11-6 pmFriday and Saturday and 12-5 pmon Sunday. Winter weather is right around the corner. Please call to make sure we are open, when the weather is bad.
With the chill of the winter nights approaching we’ll bring out the fire pits once again.
The months of September and October are shaping up to be busy as well. The Distinguished Entertainment Group will be hosting their final Summer concert Series on the 22nd from 5-9 at the Winery for 2018.
Our Saturdays in October have the sound of music abound. On 6th the 1st Friday music 6-9 pm will bring an end to our live music on Fridays for 2018. Live Music will continue on Saturdays 4-8 pm until the end of October. We look forward to seeing all you at the Winery soon.
Our new private event space, Hangar Bay, is now open for bridal showers, birthdays and small events. We can comfortably fit 40 people in our new space. We have a chalkboard you can write on, plus the other rustic chic spaces for your decorations. Have your next small party at the only winery in St. Louis. Call 314-736-6428 to reserve the space.
This BBQ sauce is rich (thanks to the wine), slightly sweet, and nicely thick with just a hint of a spicy kick. It is ideal for beef, lamb, and Portobello mushrooms, but could work with much more. This recipe makes about 4 ½ cups, enough for a group or to save. It keeps well for months.
In a large saucepan over medium heat, mix together all ingredients and bring to a simmer. Reduce heat and simmer uncovered for approximately 15 minutes, stirring occasionally. Simmer longer if you like your BBQ sauce extra thick.
When the sauce has simmered for about 10 minutes, taste test it to see if you want to turn up the heat. If it needs more kick, add a tad more cayenne pepper. Continue simmering for at least 5 minutes.
Let the sauce cool and pour into a bottle or jar with a tight fitting lid. It’s delicious right away, but it’s even better the next day. Consider making it ahead of when you’ll be cooking out. The sauce will keep for months in the refrigerator and freezes well.
*Pro-tip: Keep some in a squeeze bottle for later use.
This month we are featuring our Missouri Norton. This full bodied red wine showcases the unique characteristics of the Norton grape: spicy earth tones and rich fruit flavors with a light tannin finish.
What does Norton pair with?
Nortons pairs with red meat like, steak, barbecue and lamb. It also complements dark chocolates, strong cheeses such as blue and Cheddar, and spicy seafood. We also regularly pair this with pasta, red sauce based dishes and sipping it around fire pits.