Food and Wine

Wine and Master Sommelier, Doug Frost, ponders what makes wine natural. Or is wine in itself natural? The term “natural” is more of a marketing concept than a truth in the wine making process. Doug sorts through the misinformation for us.

Missouri Life wine columnist Doug Frost lets us know that chilling down wine with ice is just fine. Temperature affects flavor and wine that is too warm just does not taste good. So drop a few cubes in your favorite wine and enjoy.

MISSOURI HAS LONG RELIED UPON GRAPES that are less familiar, at least to those who peruse the wine lists of America’s restaurants. To a degree, it’s a game of numbers; based on how many wineries produce a particular wine. Learn the whole explanation.

Want to see something that was created 1,500 years ago, or listen to a centenarian who shares her passion for painting? What if you could grab a delicious locally sourced lunch from a pay-as-you-can café?