Why is it that a state that is perfectly capable of producing pumpkins on a wide scale has yet to produce a popular pumpkin wine? Perhaps it is the amount of change one must do to the pumpkin with regards to additives to get the yeast really pump(k)in'. It's really hard to imagine why though a winery wouldn't at least try a seasonal wine such as this.
It already is a norm for a winery to go as far as to add spices to their wines during the holiday season. This addition of what most wineries refer to as "mulled spices" can be pleasant, but for me can be overwhelming and sometimes barely tolerable for more than a taste (in my opinion). Though I will say we have had a few mulled wines that were palatable for at least a glass (Blumenhof is our favorite), however, I do not recall ever finishing a mulled wine bottle of any kind. Endless Summer Winery in Hermann has posted they'll have a mulled Apple Wine (while supplies last) and they also have a Pecan Wine that is "fallish".
Some wineries do have seasonal wines that they carry, and that are primarily purchased during the fall and winter seasons. St. James Winery for example carries a fall seasonal, their Cranberry Wine. Also, Sainte Genevieve Winery has their Christmas Plum Wine that is made from fresh plums and is only available from November to December (though I have seen it lurking around a little before and a little after at times). The Campfire Mead from Windy Wine Co. is also one that could be enjoyed in the fall and winter.
So far, we've only heard of a few wineries in Missouri that have attempted pumpkin in wine and that is Hemman Winery & Windy Wine Co., 7Cs Winery, and Wenwood Farm Winery's "Pumpkin Pie" that I hope we have the opportunity to taste theirs before they run out of this seasonal rarity.
