Book Signing at Chaumette: Regional Artist Bryan Haynes

Sunday, Nov. 17th; 2-5pm
“New Regionalism: The Art of Bryan Haynes” Image

We are proud to celebrate all that our region has to offer! Join regional artist Bryan Haynes  in our Tasting Room Sunday November 17th and chat about what inspires Bryan to paint and then write about it! As always, we feature Bryan’s work in our Art Gallery, and he is the creator of our beautiful mural behind the bar on the Tasting Room wall. The purchase of one of his books in our Tasting Room includes a 20% discount on Grapevine Grill and Tasting Room purchases of the day. See you then!

Chaumette & Annie Gunn’s Harvest Farm to Fork Celebration 2013

What a wonderful night last night! Thanks for joining us and Annie Gunn’s & Smokehouse Market for this fantastic collaborative dinner!!!

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Beautiful Saline Creek Valley

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Heritage Farms Goat Kofta with Peah Chutney and Papadum

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Harvest Dinner!

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The leaves have just begun changing at Chaumette

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Chambourcin, Norton & Port

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Annie Gunn’s & Smokehouse Market Chef Lou Rook preps Shaved Wine Barrel-Smoked Turkey with Baetje Farms Miette on County Line Farms Sweet Potato Biscuits

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Grilled Funk’s Grove Maple Syrup Glazed Smoked Jumbo Shrimp

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1st Course: Smoked Troutdale Farm Rainbow Trout (Missouri) on Local Greens with Chardoel Verjus Poached Apples, Pickled Onions, Apple Cider Vinaigrette and Baetje Farms Goat Cheese paired iwth Chaumette Unoaked Chardonel 2012

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Owner Jackie Johnson and Chef Adam Lambay’s wife Angie

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Chaumette Owner Hank Johnson

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Chef Lou Rook, Chef Adam and Chaumette Winemaker Mark Baehmann clown around between courses

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2nd Course: Confit Jones Heritage Farm Berkshire Pork Belly with Roasted Local Pumpkin and Funk’s Grove Maple Soy Caramel, paired w /Chaumette Chardonel Reserve 2012

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Chaumette Sous CHef Dan Linza, Annie Gunn’s Sous Chef Jesse Mendica, Annie Gunn’s Pastry Chef Danielle Bush, Chaumette Pastry Chef Jessica Hinkebein and Chaumette Guest Chef Ryan Maher, Owner Missouri Wild Edibles

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Annie Gunn’s & Smokehouse Market Executive Chef Lou Rook

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Winemaker Mark Baehmann chats about a special tasting of 2013 Unfermented juice!!!

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gorgeous, gorgeous menu & collaboration of Chaumette Chef Adam Lambay and Annie Gunn’s & Smokehouse Market Chef Lou Rook

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David Geile & Tim Leon, Villa Owners & Partners Geile/Leon Marketing Communications

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Lou Rook’s dad & mom, Lou & Claire are proud of their son!!

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some of our favorite guests, Marianne & Jim Moore

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Owner Hank Johnson and his sister, “Sister”

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Lou Rook’s book, “Rook Cooks: Simplicity at It’s Finest”

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chefs swapping stories

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3rd Course: Fire Roasted Ozark Forest Mushrooms on Polenta Cake with Chambourcin Glace and Gooseberry Syrup served with Chaumette’s Chambourcin Reserve 2011

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sharing kitchen stories

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Chaumette friend Glenn Bardgett reminds guests whenMissouri Wines show their best: WITH FOOD!

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Norton anyone?…

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Chaumette Owners Hank & Jackie Johnson

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Heritage Farms Lamb Chops with Preserved Chaumette Tomato Chutney, Local Veggies & Lamb Glace, served with Chaumette Norton 2011

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celebrating harvest and great food!

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Dessert: Annie Gunn’s Chocolate Mousse with County Line Farm Elderberry Gelee, Shortbread Cookies andBaetje Farms Fleur de la Valee, paired with Chaumette Port 2012

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thank you Chefs!

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Annie Gunn’s & Smokehouse Market Chef Lou Rook, Gerry Jones from Jones Heritage Farm, Chaumette Owner Hank Johnson and Chaumette Exec Chef Adam Lambay

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Chaumette Chef Adam Lambay & team plate the lamb

Chef Adam Offers Thanksgiving Dinner Cater-Out!

 
Chef Adam Chaumette offers Thanksgiving dinner
Chef Adam is happy to prepare Chardonel-Brined Stuffed Turkey for you!

Want a break this year from cooking a Thanksgiving meal? Let Chaumette Chef Adam prepare your Thanksgiving Dinner this year!Simply call us to order by Monday, Nov. 25th at 5pm, and we’ll have your order ready for pick-up on Wed. Nov 27th from 1pm until 6pm. $20 per person; orders of 8 or more receive a whole turkey! 573-747-1000.

Each Thanksgiving Dinner Order Includes:
Chardonel-Brined Turkey Breast stuffed with Turkey Leg Confit Stuffing
(prepped and ready for roasting in your oven)
Classic Green Bean Casserole 
Roasted Sweet Potatoes with Candied Local Pecans  
Triple Cream Mashed Potatoes 
Traditional Cranberry Sauce 
Classic Gravy
House-made Chaumette Boule Bread
Choice of Pumpkin or Apple Pie 
(Also included: directions for how to roast and/or reheat!)

 

Chaumette November News: Letter from Hank

Letter From Hank
Chaumette Norton
de-stemming & pressing Norton
Harvest Greetings!
We finished harvest last week, which was the longest duration of any harvest we have ever had. Most years, we finish the middle of October, but the extra time this year was to allow flavors to develop even more in the Norton grapes. This approach seems to have paid off. This year our Norton is the deepest, inkiest looking Norton that I believe we have ever produced. The red wines go through a secondary fermentation called malolactic fermentation, in which malic acid is converted to lactic acid, a weak acid found in milk. A test known as paper chromatography is used to determine whether or not an individual wine has completed malolactic fermentation. This is accomplished by putting a large drop of each wine on a specially treated paper. The position of an additional dot in the column above each dot measures the degree to which malolactic fermentation has progressed. Yesterday, Mark brought the current test page to my office to show me with glee that all of our Chambourcins have now completed malolactic fermentation and that our Nortons are well on the way.

Chaumette Winery Rose

There are some wines that go through fermentation and almost immediately are ready to be “cleaned up” and bottled. Our Rose is one of those wines. In fact, yesterday Mark brought me the finished Rose, ready to go in the bottle. This is Rose of Chambourcin, which was picked about a month ago. We will bottle this wine in the next 30 days, and it should be available for release in early 2014.A few weeks ago, a wonderful opportunity presented itself. Chaumette was able to purchase one of the most important historic buildings in Ste. Genevieve.
Chaumette's Bequette Ribault House
The historic Bequette Ribault House
The Bequette Ribault House was built around 1790 and is one of only three post-in-ground buildings in Ste. Genevieve, and I’m told perhaps one of four in the northern hemisphere. Ste. Genevieve was settled by French Acadians who brought their building techniques to Canada from their native Northern France. Their houses were built in 2 styles: vertical logs resting on a horizontal beams, “poteaux sursolle,” and the much more rare “poteaux en terre,” which means that the vertical logs are placed directly in the ground. Some people find it hard to believe that a wooden post can remain in the ground for more than 200 years and not rot. In the case for French colonial “poteaux en terre” houses in Ste. Genevieve, red cedar was used for the logs and after about 50 or 60 years, wood “in ground” becomes unappetizing to termites, particularly the heartwood of cedar.
It is our plan to restore the Bequette – Ribault House and have it ready for tours for the spring season of 2014. When I was with the Director of the Office of Historic Preservation in Jefferson City two weeks ago, he stated that the Bequette – Ribault House is one of the most important buildings in the state of Missouri. We are excited to have this special building as part of Chaumette. To restore it and open it for viewing is part of our contribution to the city of Ste. Genevieve. For more info, click here for an article written by The Ste. Genevieve Herald.I have another exciting thing to report: we sent three of our wines to the San Diego International Wine Competition this year. Our Unoaked Chardonel won a gold medal, and our Reserve Chardonel and Reserve Chambourcineach won a silver medal. We are particularly proud of this accomplishment, because these wines were chosen out of 898 entries from around the world in one of the most prominent wine competitions in the United States. Click here for more info about the

Chaumette & Annie Gunn's dinner
Chaumette & Annie Gunn’s
Harvest Celebration: Lou Rook, Jerry Jones, Hank Johnson, Adam Lambay
Sunday night the twenty seventh of October, we had our first collaborative chef event. Lou Rook III, Executive Chef of Annie Gunn’s in Chesterfield and widely known chef personality came to Chaumette with his Sous Chef and Pastry Chef and worked with Chef Adam to produce one of the most memorable meals we have had. The food was laudatory, guests made it a point at the end of the meal to tell me how much they enjoyed the evening and how special the food was.

I was particularly proud of the service that Chaumette provided. Our Events Director Keith King oversaw the service of the event, and I will say that it was probably the best service that Chaumette has ever provided. The attention to detail was perfection and made a huge contribution to the delightful atmosphere of the evening. Good work Adam, Lou Rook and Keith and all of our culinary and service staff!
We hope to see you this Saturday evening at our Annual Autumn Winemaker’s Dinner, ~ Chef Adam offers Thanksgiving take-out dinners this year! 
Cheers!

Hank Johnson, Owner

Chaumette October News: Letter from Hank

Letter From Hank
October Greetings!
Chaumette Owner Hank Johnson
Hank
Harvest is under way. As of today, we have picked all of the Chardonel. The quantity was slightly less than what we estimated initially, but the quality is fantastic. Several things were done a little differently this year; one is that Mark used a different “juicing enzyme.” When the grapes come in from the field, we douse them with a natural enzyme to make the grapes give up their juice more easily when they are pressed, a standard wine industry practice. Mark switched enzymes with our yeast supplier this year to a newly-offered one.
Our procedure after pressing the grapes is to put the new juice in our temperature controlled tanks, turn on the cold and drop the temperature to below 50 degrees Fahrenheit. Within 24 hours, a layer of solids falls out of the new juice. In past years, that layer was 8 or so inches thick, and the juice remained cloudy, which is fairly standard. This year, the layer in the tank wasonly about 2 inches thick, and the juice was clear ~ atogether different from previous years. We are very pleased
Vern Isenmann, 13yr Chaumette Vineyard Crew Member
Vern Isenmann, 13yr Chaumette Vineyard
& Maintenance Crew Member
with the taste of the juice, as it is even more complex, fresh and multi-dimensional than what we have seen before. Mark brought a glass of the new juice to my office, and it was so clear that I thought it was wine that had been filtered.Instead, it was our brand-new juice.
The first vineyard block that we harvested was an area we call Thebeau I. This block was an experimental planting from about a dozen years ago in which we spaced the vines only three feet apart. In our other plantings, the vines are six feet apart with two arms spreading in opposite directions along the wire. In this closely planted vineyard, we have eliminated one of the arms, called cordons. The result is the plant has only half the amount of fruit to ripen and can devote its full energy to the smaller crop. This was the case with our Thebeau I planting. We harvested it first, because its fruit was further along in the ripening process than any other part of the vineyard.
Chaumette Chardonel Harvest
Chaumette Chardonel harvest
Another interesting difference that we had this year occurred in the block we call our Old Vineyard.This was the first block that we planted in 1992. We noticed that there was a marked difference in color between the top front of the cluster, fully exposed to the sun, and the back side of the cluster facing the inner part of the vine. The front top berries measured 27 brix, while the interior shaded berries measured 21 brix. This is the first time we have seen a variation this large. Bear in mind both grapes go into our press, and about the same amount of juice is extracted from each. In the case of the old vineyard, the final brix reading was 24.8. Brix is a measure of soluble solids in the juice of which sugars constitute 98 or 99%.
Chaumette Winemaker Mark Baehmann
Winemaker Mark Baehmann
Still another difference we experienced this year was the use of some newly released yeasts. The new yeasts are more efficient at converting sugar to alcohol. In prior years, we have used a factor of .57 times the brix, which equals about the amount of alcohol that will be expected in the wine. For the new, more efficient yeasts, we have found that we need to use a factor of .60 to accurately predict the amount of alcohol to expect. It will yield a fuller-bodied wine with greater mouthfeel ~ attributes we strive for.We have also harvested the Traminette,and we’ll start on the Chambourcin in a week or so. We believe the Nortons will be ripe in mid-October.On a completely different subject, I am delighted to announce that we have now installed a new booking engine for villas rentals. The new engine shows you a calendar of days that we are not sold out and then another screen with which villas happen to be available on that day. It goes on to provide a description of the villas that are available, and in the near future we will be uploading pictures of both the insides of the villas and the views from the villa porches. We think this will greatly simplify shopping for a villa stay. We are also in the process of simplifying the path to get to the booking engine. In the near future, we will have a way to go directly to our home page to the booking engine.

StL Business JournalLastly, here is an interesting story from the St. Louis Business Journal covering the Missouri wine industry’s grape harvest this year, featuring Chaumette! Here is a link to the article.
See you soon!

Hank Johnson, Owner

Chaumette September News: Letter from Hank

Letter From Hank
Harvest Greetings!
perfect chemistry for picking

We have not seen a crop like we have hanging now for quite a number of years. The process of estimating the size of a crop is a very imperfect art.Mark and I have been in the vineyard regularly for the past several weeks, and Mark has worked out a rough estimate for the Chardonel. Our guess at this point is that we will have about seventy-three tons of Chardonel. This tonnage rivals some of our best years. Some areas of Missouri are reporting that their harvests are later than usual, but in Ste. Genevieve, we are right on schedule with our best years. For us, a normal harvest ~ if there is such a thing ~  occurs a couple of weeks after Labor Day. At the present time, the harvest parameters are where we would like to see them, and we began picking today! What that means is the grape chemistry reached its perfect level about two weeks ago, and the flavors in the individual grapes have developed to a complex multi-dimensional level. It has been our experience that it takes a week or sometimes a little bit more after the chemistry is perfect for these complex flavors to develop. Not all wineries view this as we do. In fact many of our neighbors have already begun their harvest. We think that allowing the extra time will ultimately produce a better wine.

new tanks

A lot of preparation for harvest has been accomplished. In a previous newsletter, I mentioned that our estimates of the harvest were such that we needed more tank room. The new tanks are here. The chilling system has been overhauled and is ready to do its work. The air pump motor in the press has been replaced, andthe press is working like new. All the pumps have been tested and prepared for harvest. A group of 15 pickers worked all morning and afternoon. The scales to weigh the bins were delivered and in place. All of the fermentation chemicals have been ordered and are here: yeasts, malolactic bacteria, yeast nutrients, fining agents and tannins.

Chaumette Owner Hank Johnson

The one thing that we still don’t know is how many tons of grapes we will be harvesting. If it’s at a level that I now think it is, we will be doing a couple of extra things. One is that we will again produce a “Spontaneous” Chardonel. It also looks like we will beproducing a “Rock Glade” Chardonel bottling this year.

Keep your fingers crossed!
We are ready.
Cheers!

Hank Johnson, Owner

Chaumette & Annie Gunn’s Harvest Farm to Fork Celebration

What a wonderful night last night! Thanks for joining us and Annie Gunn’s & Smokehouse Market for this fantastic collaborative dinner!!!