A big part of our region, here in the Meramec Highlands, is the great outdoors. A family-friendly, fun place to explore near St. James Winery is Maramec Spring Park where trout are raised and released. Visitors are welcome to fish there and here is a quick, yet delicious way of enjoying the day’s catch!


  • 1.5 lbs trout – 2 fish fillets, keep skin on the bottom
  • 2 tbsp extra virgin olive oil
  • tbsp Italian herb seasoning
  • 1/2 tsp salt
  • 4 diced garlic cloves
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp fresh, chopped parsley
  • tbsp St. James Winery Sauvignon Blanc
  • tbsp butter at room temp


  1. Start by seasoning trout fillets with Italian herbs and salt.
  2. On medium heat, warm olive oil in a large skillet that has a lid (lid will need to be used later). Once pan is hot, add fish fillets flesh side down and skin side up. Cook for 3 to 5 minutes. Flip fish to skin side down. Cook for 2 to 4 minutes.
  3. Remove the skillet from heat. Cover skillet with lid and allow trout to sit for 5 to 10 minutes until completely cooked and flaky.Carefully remove fish from skillet, separating the fish from the skin. Place trout on serving platter. Remove fish skin from skillet. Allow cooking oils to remain in pan.
  4. Add lemon juice, diced garlic and St. James Winery Sauvignon Blanc to the skillet with remaining oil. Cook on medium to low heat for about 1 minute. Remove from heat. Add 1 tbsp of fresh parsley and butter – stirring until butter is melted.
  5. Top fish with cream sauce, sprinkle 1 tbsp of remaining parsley over trout and enjoy paired with a glass of St. James Winery Sauvignon Blanc.
St. James Winery, dry red wine, red wine, venison, Red Wine Venison Chili,

With deer season upon us, we have the ideal recipe to warm you up. The ingredients in our venison chili are pantry staples, making it an easy-to-create recipe sure to satisfy.


  • 6 strips bacon, diced
  • 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
  • Salt and pepper
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 2 garlic cloves crushed
  • 1 cup dry red wine, like Estate Norton or Pioneer Red
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10.5 ounce) can beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup grated Sonoma Jack cheese

Additional Comments: This is a bean-less chili but 1 can of red chili beans could be added. Cayenne pepper adds some heat but can be omitted or increased based on heat preference.


In a large saucepan or Dutch oven, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and sauté over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, diced tomatoes and the beef broth. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese and bacon on top.



  • 1 pound medium or large shrimp
  • 1/2 cup coconut cream
  • 2 tablespoons heavy cream or whole milk
  • 2 tablespoons condensed milk
  • 1 tablespoons vanilla extract
  • 2 tablespoons butter
  • 1 tablespoon St. James Winery Strawberry Moscato Wine
  • 1 tsp salt
  • corn starch or mayonnaise


  1. Shell and de-vein shrimp. Rinse the shrimp and pat dry the shrimp with paper towel and season with salt.
  2. In a measuring cup, combine and mix well the coconut cream, cream or milk, and vanilla extract.
  3. Melt the butter in a sauté pan over medium heat. Add shrimp and pan fry until both sides are golden brown. Around 2 minutes for each side.
  4. Splash the wine in with the shrimp and butter, then cook the shrimp for another minute. Set aside the shrimp in the same pan.
  5. In a separate pan, add the coconut cream mixture and cook over low heat. Add condensed milk and stir to mix.
  6. When the coconut mixture starts to bubble, add additional sugar to taste. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3.
  7. Add some diluted corn starch to thicken the cream if necessary. Optionally, you can add mayonnaise in place of corn starch to create a richer flavor.
  8. Transfer the cream mixture to the shrimp. Turn on the heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point.
  9. Plate and serve the dish hot


Substitute either St. James Winery Strawberry Wine or St. James Winery Moscato Wine if the seasonal Strawberry Moscato is not available.


  • 1/2 pound Italian sausage
  • 1 cup onion, chopped
  • 1 cloves garlic, minced
  • 1 (12-ounce) can tomatoes
  • 3 (14-ounce) cans beef broth
  • 1-1/2 cup St. James Winery Cynthiana Wine
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons parsley, chopped
  • 1 cup carrots, sliced
  • 1 green bell pepper, chopped
  • 2 zucchini, cut in 1/4-inch slices
  • 3 cups fresh or frozen tortellini
  • grated Parmesan cheese


  1. Slice sausages thin and cook in a Dutch oven until lightly browned.
  2. Add garlic and onions. Sauté until limp, about 5 minutes.
  3. Add tomatoes and their liquid, break up tomatoes.
  4. Add broth, wine and oregano. Bring to a boil. Reduce heat and simmer covered for 30 minutes.
  5. Add parsley, pepper, carrots, zucchini and tortellini.
  6. Cover and simmer until tortellini are just cooked.
  7. Add basil and serve with freshly grated Parmesan cheese.


St. James Winery Estate Norton may be substituted for the Cynthiana.

by Chef Timothy Grandinetti, C.E.C

Goat Cheese Arugula Salad Ingredients

  • 6 ounces goat cheese
  • 4 cups arugula
  • 1/4 cup candied walnuts
  • salt
  • pepper

Candied Walnut Ingredients

  • 1/4 cup walnuts
  • 3 tablespoons brown sugar
  • 1/2 tablespoon cumin
  • 1/8 teaspoon cayenne
  • salt
  • pepper

Peach Walnut Vinaigrette Ingredients

Candied Walnut Instructions

  1. Combine all ingredients in cast iron skillet.
  2. Toast over medium heat for 14 to 15 minutes.
  3. Allow to cool.

Peach Walnut Vinaigrette Instructions

  1. Combine all ingredients in mixing bowl.
  2. Whisk to emulsify.

Goat Cheese and Argula Salad Instructions

  1. Put salad greens in individual bowls.
  2. Add goat cheese and candied walnuts to top of greens.
  3. Top with Peach Walnut Vinaigrette.


  • 1-1/2 pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 chopped green bell pepper
  • 1 chopped small white onion
  • 1 tablespoon garlic, minced
  • 1 (1.25 ounce) package chili seasoning mix
  • 2 tablespoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (16-ounce) can diced tomatoes
  • 1 (16-ounce) can ranch-style pinto beans
  • 1 (16-ounce) can kidney beans, rinsed
  • 2 cups St. James Winery Pioneer Red Wine


  1. Sauté onions and bell peppers in olive oil until tender.
  2. Add ground beef and brown slowly over low heat, stirring often.
  3. Add garlic and cook until ground beef is thoroughly cooked.
  4. Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
  5. Bring to a boil, then reduce heat and simmer for 3 hours.
  6. After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.

Serving Suggestion

Best served with a dollop of sour cream and shredded cheddar cheese.


  • 1/4 cup St. James Winery Pioneer Red Wine
  • 3 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 tablespoon shallots, chopped
  • 1 (28-ounce) can peeled tomatoes
  • 1/2 (2-ounce) tin anchovies
  • 1/4 cup of capers, rinsed
  • 3/4 cup green olives, halved
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup fresh basil, chopped
  • 1 (16-ounce) box penne pasta
  • Parmesan cheese


  1. Heat olive oil in large skillet. Add garlic and shallots and sauté.
  2. Add tomatoes and wine and sauté until tomatoes begin to break apart.
  3. Add anchovies, capers, olives, red pepper flakes and basil. Cook, stirring occasionally for 15 minutes.
  4. Meanwhile, cook pasta according to package directions, drain and add to the sauce.
  5. Toss pasta and sauce. Serve in bowls and top with Parmesan cheese.


Substitute St. James Winery Cynthiana Wine for the Pioneer Red.


by Chef Timothy Grandinetti, C.E.C.

Smoke Roasted Chicken Ingredients

  • 1 whole chicken
  • 2 tablespoons extra virgin olive oil
  • salt
  • pepper
  • 1/2 teaspoon cayenne
  • thyme sprigs
  • 2 lemons
  • 2 garlic cloves, chopped

Peach Balsamic Drizzle Ingredients

Smoke Roasted Chicken Instructions

  1. Preheat grill to medium high.
  2. Season chicken with oil, salt, pepper, cayenne, and thyme.
  3. Squeeze the lemon all over the chicken and place the lemons and garlic cloves inside the bird.
  4. Cook the chicken for 70 minutes or until the internal temperature is 170°F.
  5. Cover with foil and allow to rest 15 minutes.
  6. Carve and drizzle with additional lemon and oil.

Peach Balsamic Drizzle Instructions

  1. Bring wine and vinegar to a boil.
  2. Reduce heat and allow to simmer.
  3. When reduced by half, add brown sugar.
  4. Simmer 8-10 minutes.
  5. Drizzle peach balsamic mixture over chicken.




  1. In a large skillet brown the pork chops in the oil. Season to taste with salt and pepper. Drain excess fat.
  2. Combine wine and honey and pour over pork. Cover and simmer for about 50 minutes.
  3. Add cranberries and simmer about 10 minutes or until berries start to burst.


Use St. James Winery Cranberry Wine for more intense cranberry flavors.



  • 2 boneless skinless chicken breasts
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon coarse ground pepper
  • 1/2 cup green pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup dried cranberries
  • 1 cup St. James Cranberry Wine
  • 2 tablespoons olive oil


  1. Pour wine over coarsely chopped dried cranberries and set aside.
  2. Combine paprika, garlic powder, and pepper. Coat chicken breasts.
  3. In a nonstick pan heat olive oil, then brown chicken breasts on both sides.
  4. Remove chicken & place in a covered heat proof dish in oven at 350°r; to maintain temperature.
  5. Place pepper, celery & onion in pan on medium low heat and cook until onion is soft & translucent.
  6. Add chicken and cover with cranberries & wine mixture.
  7. Heat until chicken is cooked through completely, approximately 10 -15 minutes. The liquid will reduce in volume by 1/4.

Cook’s Note:

Serve over warm rice.