Missouri’s natural wine movement takes center stage as the third annual La Chaussette Wine Fair brings international winemakers, Missouri producers, craft beverages, and local food together for an afternoon of discovery.

ST. LOUIS, MO – November 11, 2026 (StLouisRestaurantReview) St. Louis is preparing to welcome back one of its most distinctive wine celebrations when the third annual La Chaussette Natural Wine Fair returns on Sunday, March 14, 2027, at Majorette, located at 7150 Manchester Avenue in the St. Louis metropolitan area.

Scheduled from noon to 5 p.m., the event will bring together natural wine producers, importers, beverage professionals, restaurant industry leaders, and curious wine enthusiasts to explore wines made with minimal intervention.

Organizers anticipate offering more than 100 wines for attendees to sample, including selections from international producers and Missouri wineries. The celebration will also feature limited-release beverages from respected local craft beer producers, including Perennial on Lockwood and Side Project, along with food specials from local vendors.

For Missouri’s growing wine industry, La Chaussette represents something more significant than another tasting event. It offers an opportunity to introduce consumers to different winemaking philosophies, encourage conversations about agricultural practices, and highlight the state’s place in the broader American wine landscape.

The event also comes at a time when restaurants, independent wine shops, and hospitality professionals are increasingly interested in wines that emphasize vineyard conditions, individual grape varieties, traditional production methods, and the character of the places where grapes are grown.

Although natural wine is often associated with European wine regions, Missouri has its own long and important winemaking history. The state’s vineyards, wineries, native grape varieties, and agricultural heritage provide a particularly interesting backdrop for a celebration dedicated to wine’s connection with the land.

La Chaussette Wine Fair – A Wine Fair Built Around Discovery and Conversation

La Chaussette distinguishes itself from traditional wine festivals by emphasizing direct interaction between the people who make, import, distribute, and serve wine and the consumers who enjoy drinking it.

Rather than concentrating exclusively on familiar commercial labels, the fair introduces attendees to producers who approach winemaking through agricultural stewardship, careful fermentation, and individual expression.

Organizers describe La Chaussette as Missouri’s only natural wine fair and one of a small number of comparable events nationally.

Its third annual celebration will provide opportunities to meet winemakers and industry professionals, ask questions about production techniques, and discover wines that might not ordinarily appear on supermarket shelves or conventional restaurant wine lists.

Chris Kuse, one of the organizers, explained the philosophy behind the gathering:

“Natural wine, especially at this event, pushes the concept of pretension away; it allows more people to connect back to the land and think about what’s in their glass.“

That philosophy is particularly relevant to Missouri, where winemaking has long been intertwined with agriculture, immigration, entrepreneurship, and regional identity.

Missouri’s Wine Industry Has Deep American Roots

Although California dominates contemporary conversations about American wine, Missouri played a foundational role in establishing the country’s commercial winemaking industry.

German immigrants began settling along the Missouri River during the nineteenth century, particularly around Hermann and Augusta. They brought European winemaking traditions but quickly discovered that Missouri’s climate, soils, and native grape varieties required different agricultural approaches.

Hermann, established by German settlers in 1837, developed into a major winemaking community. By the mid-19th century, the surrounding area supported dozens of wineries.

Missouri’s early winemakers experimented with native American grapes and hybrid varieties that could survive conditions that were difficult for traditional European wine grapes.

Their success helped establish Missouri as a nationally important wine-producing region.

During the nineteenth century, Missouri wines earned international recognition, and the state became a significant supplier of American wine.

Missouri’s contributions extended beyond producing bottles for domestic consumption.

When European vineyards were devastated by phylloxera, a destructive insect that attacks grapevine roots, American grape varieties provided an essential solution.

Missouri scientists and growers helped advance understanding of resistant rootstocks that could support vulnerable European grapevines through grafting.

Missouri-grown rootstocks were shipped overseas, helping European vineyards recover.

This history establishes a remarkable connection between Missouri agriculture and the international wine industry that still influences winemaking today.

Augusta Made American Wine History Before Napa Valley

One of Missouri’s most important achievements occurred on June 20, 1980, when Augusta became the first federally recognized American Viticultural Area.

An American Viticultural Area, commonly called an AVA, identifies a geographic grape-growing region with distinguishing characteristics.

Augusta received its designation before California’s Napa Valley, which was recognized in 1981.

Located west of St. Louis along the Missouri River, Augusta benefits from a landscape shaped by rolling hills, river valleys, and distinctive growing conditions.

The designation recognizes geography’s role in producing wine.

Factors such as elevation, soil composition, drainage, temperature, and sunlight exposure influence grape development and the characteristics of finished wines.

Augusta’s recognition was a milestone not only for Missouri but also for the American wine industry.

Today, Missouri’s designated wine-growing regions include Augusta, Hermann, Ozark Highlands, Ozark Mountain, and the Loess Hills District, which extends across parts of Iowa and Missouri.

These regions show that Missouri wine isn’t defined by a single landscape or grape variety.

Norton: Missouri’s Signature Red Wine Grape

No discussion of Missouri wine would be complete without Norton, the state’s official grape.

Also known as Cynthiana, Norton was designated Missouri’s state grape in 2003.

The grape matters because it represents a distinctly American winemaking tradition rather than a direct imitation of European varieties.

Norton produces deeply colored red wines that can display rich fruit characteristics, firm structure, and complex flavor profiles.

Depending on vineyard conditions and winemaking techniques, Norton wines may exhibit notes of dark berries, spice, and earthy or savory characteristics.

The grape’s resilience makes it well suited to Missouri’s challenging climate, where hot summers, humidity, and cold winters create demanding growing conditions.

Norton wines can also benefit from careful aging, allowing their structure and flavors to develop over time.

For restaurants, Norton offers a locally significant red wine that pairs well with substantial dishes.

Grilled beef, smoked meats, roasted vegetables, and rich sauces can complement the grape’s bold character.

Missouri’s Norton tradition also presents an interesting opportunity for natural wine enthusiasts.

A producer exploring minimal-intervention winemaking with Norton could highlight the grape’s regional identity while experimenting with fermentation and cellar practices.

However, Norton wines should not automatically be classified as natural wines. That designation depends on how the grapes are grown and how the wine is produced.

The grape’s historical importance is well established, regardless of the production philosophy individual wineries use.

Missouri Produces Much More Than Norton

Missouri’s wine industry includes an extensive range of grape varieties, producing white, red, rosé, sparkling, sweet, and dry wines.

Missouri vineyards grow Chambourcin, Vignoles, Vidal Blanc, Seyval Blanc, Chardonel, Traminette, and Concord.

Each offers different characteristics and opportunities for winemakers.

Chambourcin is a French-American hybrid that can produce medium-bodied to fuller-bodied red wines. Depending on the production method, it can offer dark-fruit flavors and a softer structure than some Norton wines.

Vignoles is particularly versatile and can produce wines ranging from dry to sweet. Its aromatic qualities and acidity make it useful for different styles, including dessert wines.

Vidal Blanc is another adaptable white grape used in a range of wine styles. Its acidity can help produce refreshing wines, while its ability to retain sugar under certain conditions makes it suitable for sweeter expressions.

Seyval Blanc can produce crisp white wines that emphasize freshness and acidity.

Chardonel, developed from a crossing involving Chardonnay and Seyval Blanc, offers Missouri growers another option for producing dry white wines.

Traminette is known for its aromatic character and can offer floral and spice-related notes that appeal to consumers who prefer expressive white wines.

These varieties show why Missouri deserves attention from wine enthusiasts looking to explore beyond familiar international grapes.

They also give restaurants opportunities to introduce locally produced wines through thoughtfully designed food pairings.

What Makes Natural Wine Different?

Natural wine is a broad term describing an approach to winemaking that generally emphasizes minimal intervention in the vineyard and cellar.

Unlike some regulated wine classifications, natural wine has no universally accepted legal definition in the United States.

However, producers associated with the movement commonly emphasize organic or biodynamic grape cultivation, spontaneous fermentation with naturally occurring yeasts, limited processing, and restrained use of additives.

Some natural winemakers avoid filtration or fining, while others use small amounts of sulfur dioxide to help preserve wine quality.

Natural wines can differ significantly in appearance, aroma, and flavor.

Some are clean, bright, and fruit-forward. Others display earthy, savory, or unusual fermentation characteristics.

Cloudiness or sediment may appear in certain bottles, particularly when wines are bottled without filtration.

However, cloudiness alone does not establish that a wine is natural, nor does minimal intervention guarantee superior quality.

The important distinction is the producer’s approach.

For consumers, the natural wine movement encourages questions about where grapes are grown, how vineyards are managed, and what happens between harvest and bottling.

La Chaussette gives attendees an opportunity to explore those questions directly with knowledgeable industry professionals.

Missouri’s Wine Industry Continues to Grow

According to Missouri’s Division of Tourism, the state has more than 110 wineries and approximately 1,700 acres of vineyards.

Missouri wineries collectively produce more than one million gallons of wine annually, reflecting an industry that has recovered dramatically from the devastation of Prohibition.

The state’s wine industry also contributes to tourism, hospitality, agriculture, and regional economic activity.

Visitors travel to Missouri wine country for vineyard tours, tastings, restaurant experiences, weddings, festivals, and weekend getaways.

Hermann and Augusta remain especially recognizable destinations, while wineries elsewhere in the state offer additional opportunities to explore Missouri-grown grapes.

The industry also supports businesses involved in vineyard management, wine distribution, hospitality, and related manufacturing.

Missouri’s connection to wine production even extends to cooperage, the craft of making barrels used for aging wine.

The state’s oak resources have helped establish an important barrel-making industry serving wineries across the United States.

Local Restaurant Professionals Lead La Chaussette

Experienced St. Louis wine and hospitality professionals organized La Chaussette.

According to the event announcement, the organizing team includes John-Paul Fortney and Erin Lawrence of F&R Wine Imports; Sean and Ann Netzer of Union Loafers; Chris Kuse of FarmSpirit; and Melissa Walthart of STL. Wine & Walthart Consulting.

Their combined experience in wine importing, restaurants, hospitality, and wine education provides the event with a strong industry foundation.

For restaurant operators, the fair presents an opportunity to discover wines that could complement existing menus or introduce customers to unfamiliar producers.

For distributors and importers, it offers direct contact with consumers and hospitality professionals interested in specialized wine selections.

For winemakers, it provides a setting to discuss production methods and vineyard philosophies without relying exclusively on traditional retail marketing.

Sean Netzer emphasized the event’s inclusive approach:

“Natural wine invites more people to the table, which is what I distinctly love about it. It’s an inclusive community in a traditionally exclusive industry.”

Melissa Walthart added:

“This year, we hope to continue to extend invitations to audiences that have traditionally been left outside the wine space.”

That emphasis on accessibility is central to the event’s appeal.

Consumers do not need extensive wine knowledge to appreciate the experience. Curiosity and a willingness to explore unfamiliar wines are enough to participate meaningfully.

Local Craft Beer Adds Another Dimension

Although wine remains the primary attraction, La Chaussette will also feature limited-release products from two respected St. Louis-area craft beer producers.

Perennial on Lockwood in Webster Groves combines craft brewing with a restaurant and hospitality program.

Side Project Brewing in Maplewood is particularly associated with barrel-aged and barrel-fermented beers, including experimental styles.

Their participation reflects similarities between independent brewing and natural winemaking.

Both industries include producers who emphasize fermentation, agricultural ingredients, craftsmanship, and experimentation.

Barrel aging, fermentation cultures, and production choices can dramatically influence the finished beverage.

Including local breweries also gives visitors who primarily enjoy craft beer an opportunity to discover natural wine.

It reinforces the idea that exploring beverages should be enjoyable, not intimidating.

Food, Wine, and the St. Louis Restaurant Community

La Chaussette is also expected to feature food specials from local purveyors tied to the area’s annual 314 Day celebrations.

March 14 has become an informal celebration of St. Louis culture, reflecting the city’s familiar 314 telephone area code.

The date provides a fitting opportunity to highlight local restaurants, food producers, and hospitality businesses alongside the wine industry.

Food is especially important when introducing consumers to unfamiliar wines.

A bright, acidic white wine can complement seafood, salads, and lighter dishes.

A structured Missouri Norton may work well with grilled meats or barbecue.

A fruit-forward Chambourcin can accompany roasted poultry, mushrooms, or tomato-based dishes.

A lightly sparkling wine can offer refreshing contrast to fried foods, while an aromatic Vignoles may complement spicy preparations.

These examples illustrate potential pairings rather than confirmed selections for the fair.

The information provided does not yet include the complete food vendor list or individual wine offerings.

Nevertheless, combining local food with wine education gives La Chaussette an additional connection to the St. Louis restaurant industry.

Why Events Like La Chaussette Matter

Wine fairs can influence the local hospitality industry long after the final tasting glass is collected.

Restaurants may discover producers whose wines complement their menus. Wine retailers may identify bottles that appeal to customers seeking something different. Consumers may become interested in visiting Missouri wineries or exploring new grape varieties.

Educational events also help reduce the uncertainty that sometimes surrounds wine purchasing.

Many consumers know Cabernet Sauvignon, Chardonnay, Merlot, and Pinot Noir but have limited experience with Missouri varieties such as Norton or Vignoles.

Events that encourage direct conversations can make unfamiliar wines more approachable.

They also help consumers understand that wine quality cannot be judged solely by a famous region, a familiar grape, or an expensive label.

For Missouri producers, this represents an opportunity to tell a story rooted in local agriculture and American winemaking history.

For St. Louis restaurants, it reinforces the value of thoughtful beverage programs that incorporate both regional and international selections.

For the broader hospitality community, La Chaussette shows how independent businesses can collaborate to create experiences that attract attention beyond the metropolitan area.

Tickets and Event Information

The organizers have announced early-bird ticket options, including a Rosé All Day Pass and a VIP experience.

According to the announcement, VIP benefits include opportunities for exclusive time with winemakers, expedited entry, and event merchandise.

Specialized industry admission has also been announced at $20.

Attendees should consult the official event website for updated ticket availability, admission conditions, and confirmed programming.

The announcement identifies March 14, 2027, as the date of the third annual event. The website’s previously published schedule contains information for an earlier edition, so visitors should rely on updated 2027 event details when making plans.

A Celebration of Missouri Wine’s Past and Future

La Chaussette’s return offers an opportunity to celebrate more than the natural wine movement.

It reminds us that Missouri has a meaningful place in the history of American winemaking and continues to contribute to the country’s wine culture.

From the early vineyards of Hermann to the historic recognition of Augusta, from the development of Norton to the modern resurgence of independent wineries, Missouri’s wine story is one of adaptation, resilience, and agricultural innovation.

The natural wine movement adds another dimension to that history by encouraging renewed attention to farming practices, fermentation, and each wine’s individuality.

For St. Louis residents, the third annual La Chaussette Natural Wine Fair promises an afternoon of exploration, conversation, and opportunities to connect with the people behind the bottles.

For Missouri’s wine industry, the event offers another chance to show that memorable wines aren’t limited to the world’s most famous growing regions.

And for the St. Louis restaurant community, it reinforces the importance of supporting independent producers, encouraging beverage education, and creating welcoming experiences that bring people together.

Additional information, ticket details, and event announcements are available at showmechaussette.com.

Source: La Chaussette event announcement provided to St. Louis Restaurant Review, with additional historical background from the Missouri Wine and Grape Board, Missouri Division of Tourism, and Missouri Secretary of State.