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.
Join us for our first ever “Show Me Boo Who Wines” Halloween party! This family friendly event will include costume contest for both adults and children, plus all tickets include 1 plated lunch and punch.
October 28th from 4-8 pm
Family Friendly event
Costume contest for adults and children
If you bring 3 cans of food, you will receive one free drink ticket.
Advance Tickets: Family of 4-5: $20.00, Adults:$10.00 per person and Children: $5.00 per person
At Door: Family of 4-5: $25, Adults $15 each, and Children $5 each
¾ cup Boenker Hill Vidal Blanc
4 tbsp super-fine sugar (find it in the baking aisle or make it)
1 ¼ cup heavy whipping cream
– In a medium mixing bowl, whisk the super fine sugar into the wine until completely dissolved.
– Slowly whisk the cream into the wine and sugar mixture until it begins to thicken, about 2-3 minutes.
– Pour the mixture into a freezer safe container.
– Freeze for 3-4 hours.
– Scoop and enjoy. Try topping with fresh fruit for a little extra refreshing goodness.
*Note: If you choose to use a sweeter white wine, decrease the amount of sugar added to taste.
If you’re craving seafood pasta, we’ve got the perfect dish for you! Try our Vidal Blanc wine shrimp linguine recipe. This simple, but delicious entrée is enhanced with the addition of Missouri white wine. We made this dish with a Vidal Blanc, but you could also use another crisp, dry white such as Seyval Blanc. It’s a quick meal to cook and is sure to become a favorite at the dinner table.
Tag us in your photos with #BoenkerHill or on Facebook and we may feature your photo!
This month at Boenker Hill we are celebrating Vidal Blanc, a crisp dry white wine with refreshing notes of herbal and grapefruit flavors that has a bright, clean and lingering finish.
Boenker Hill Vidal Blanc Shrimp Linguine Recipe
Time: Prep: 10 minutes | Cook: 15-20 minutes
Yield: 6-8 servings
16 oz Linguine (dry, uncooked)
4 tbsp Butter (unsalted)
2 tsp Garlic – minced
1 tsp Red pepper flakes
1 cup Missouri Vidal Blanc (dry white wine)
Bag (12oz) Raw shrimp – peeled and deveined
1 Pinch of salt and pepper to taste
1 Zest of lemon
¼ cup Fresh lemon juice
1 tbsp Fresh parsley (for garnish)
¼ cup Shredded parmesan cheese (for garnish)
Cook pasta according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside. Melt butter in a large skillet over medium heat until sizzling. Add minced garlic and red pepper flakes and sauté garlic for one minute before adding wine. Cook mixture for approximately one minute. Carefully add shrimp then season with salt, pepper, and lemon zest. Cook shrimp for 5-7 minutes until shrimp are pink. Remove skillet from heat and stir in fresh lemon juice. Add pasta and toss lightly to combine until pasta is well coated. Garnish each serving with fresh parsley and shredded parmesan cheese.
This recipe is full of flavor, but the leftovers also tastes great reheated the next day after the pasta absorbs more of the sauce.
Why do we call our live music nights “Starboard night on deck?”
Starboard is a nautical term and refers to the right-hand side, facing forward on a boat.
The Boenker’s were inspired to use the term Starboard to give love to the Navy and what it has meant to their family. Matthew Boenker’s father was in the Navy (Seabees) during WW II. Matthew always dreamed of also traveling the world and serving his country and he too joined the Navy in 1975.
The Navy is also special to the Boenker’s because that is where Matthew and his wife Jo Lynn met. She was a photographer during Vietnam and they got married in 1978. The Boenker’s have 5 children. Four are also serving our country with three in the Army and one in the Air Force.
“We wanted to use a nautical theme when we opened up our winery, because we love the Navy and all the opportunities it has given us,” says Matthew Boenker.
When we were naming our wines, we wanted to name our Norton dessert wine “Port and Starboard” which means nautically: left and right.
When we sent in our label to the TTB (formerly Alcohol Tobacco and Firearms (ATF)), we were rejected because it had the name Port on it as the fanciful name. The second time we sent it in we chose the name “Left of Starboard” and again it was rejected by the TTB. They were onto us, that Left of Starboard really means Port The third time we chose to just name it “Starboard” Norton dessert wine and that took!
We named our live music nights “Starboard Night on Deck” (or Right Night), since we also want our guests to have a great “right night” at the winery.