Terroir in the Mississippi River Hills?

Terroir (pronounced “tare-wahr”) is a French term that can be translated as “the taste of place.” It has been used for centuries in Europe to enhance appreciation for products based on the ecological and cultural characteristics of an area.

So what does terroir have to do with Missouri? In his book, American Terroir, Rowan Jacobsen describes this taste of place as “a partnership between person, plant, and environment to bring something unique into the world. The soil and climate set the conditions; the plants, animals, and fungi respond to them; and then people determine how to bring out the goodness of these foods and drinks.” Our great State of Missouri has several areas, mainly around the Missouri and Mississippi Rivers, that have distinct soil and climate aspects which make the products grown in those areas different from products grown in other areas. Combine the distinct ecological aspects with the heritages of the regions and you have Missouri terroir.

The distinct ecological region of the Mississippi River Hills starts in the Imperial/Kimmswick area, where it travels down river to just south of Cape Girardeau, and stretches west to Farmington. Many of the region’s producer families have been farming the same piece of land for over 150 years. The Mississippi River Hills Association (MRHA) is a group of people who recognize these differences in their products, be it wine, tomatoes, or beef. During the 2011 growing season, you can experience the terroir of the Mississippi River Hills through a series of culinary experiences from dining among the vines of Cave Vineyards to enjoying the company of Miracle and Fiona at Connie Blechle’s Breezy Ridge Alpaca Farm.

The first of the 2011 Culinary Experiences – Summer Breeze – will be enjoyed under the grape vine arbor of Sainte Genevieve Winery, in downtown Sainte Genevieve, on the evening of June 18. Guest Chef Jason Evans and Winemaker Elaine Hoffmeister Mooney will be pairing the wines of Sainte Genevieve Winery with fresh lamb from Meier Horse Shoe Pines of Jackson; artisan goat cheese from Baetje Farms of Bloomsdale; fresh leaf lettuces from Show Me Fresh Farm of Cape Girardeau; and fresh vegetables from County Line Farms of St. Mary. A pre-dinner tasting of wines from The Barrens Winery, Chaumette Winery, Cave Vineyards, Hemman Winery, Tower Rock Winery, and Twin Oaks Winery will also be featured.

Fresh foods and artisan wines equal a great time. Seating is very limited for this event. Please visit the MRHA website at: www.MississippiRiverHills.org for additional information and for a schedule on the remaining 2011 Culinary Experiences.