St. Louis, MOWineries

St. Louis Magazine places this vineyard on a hilltop over the Osage Valley, with cabanas and a 5,000 square foot deck looking onto a spring fed lake. Its must try is the State of Mind Brut, a champagne method sparkling wine. For food the guide points to the Wednesday night dinner and the blackened mahi mahi with pineapple mango chutney. Dogs on leads and supervised children are welcome, and live music is common at weekends.

St. Louis Magazine describes a tranquil lake and a lush garden landscape here, with terraces and a veranda looking over the Missouri River Valley, about forty miles west of the city. The guide's must try is Heath's Dry Vignoles, with notes of peach and pineapple, and it suggests pairing a glass with the Farmer's Board of local meats and cheeses, nuts and pickled vegetables. Dogs on leads and supervised children are welcome.

St. Louis Magazine puts Sugar Creek on a bluff between Defiance and Augusta, near the Katy Trail, with views of the Missouri River Valley from covered decks and pavilions. The guide counts fourteen wine options, from the Cynthian to the Boone Country White, and suggests matching the Boone Country White with picnic style food. Dogs on leads and supervised children are welcome, and live music is common at weekends.

St. Louis Magazine says Montelle was founded in 1970 and was the first winery in Missouri to have a distillery, which now produces four brandies: peach, apple, cherry and grape. The guide's must try wine is the Norton, with flavors of raspberry, mulberry, elderberry and toasty oak. Take a drink and dinner on the spacious deck over the Missouri River Valley on a weekend afternoon, when live music often plays.

St. Louis Magazine places this winery atop a hill above Grafton, with a view of the confluence of the Mississippi and Illinois rivers, alongside a zipline, an aerial lift and the first alpine coaster in Illinois. The guide says the wine list runs to roughly forty to sixty options. The menu spans starters such as duck breast, drunken mussels and seared tuna, plus flatbreads, salads and sandwiches.