August 12th, 2010 tallisteam
Tallis Wine has taken off a top award for the Best Other White Variety (Class 5) in the 2010 Fed Square Wine Awards with their 2007 Tallis Dookie Hills Viognier.
The 2010 Fed Square Wine Awards were held on Wednesday night in the BMW Edge at Fed Square following the judging of forty-five finalists and more than seventy wines by some of Australia’s leading wine experts including Ron Leslie, Roy Moorfield, Elizabeth Woods, Victoria Sharples and Ralph Kyte-Powell.
Head Judge, Ron Leslie congratulated the winners of the awards and the high standard of the wines entered, “for a small state, Victoria has an amazing number of different microclimates, soil types and terroirs, which means it can produce an intriguing range of wines. Add to this, Victorian winemakers’ love of experimentation: planting new varietals, trying new wine making techniques and applying science to viticulture and winemaking and their pursuit of perfection.”
“The awards highlight the diversity of Victoria’s wine regions and the quality of the state’s wine industry,” said Kate Brennan, CEO of Federation Square.
The Awards are the culmination of the Fed Square Wine Showcase series, which features a public wine tasting from a different Victorian wine region each month. These monthly showcases were established by Fed Square in 2004 as an initiative aimed at providing regional wineries with an opportunity to promote their wines in a central city location. In the last seven years, more than 70 Wine Showcases have been held, with in excess of 50,000 people attending and 1420 wineries exhibiting.
Posted in TALLIS WINE NEWS, UNDER SURVEILLANCE | No Comments »
June 15th, 2010 Tanya Blackmore - winemaker
Join us for a night of beautiful food and wine at our annual Barrel Hall winter feast on Saturday 7th August 2010. Tallisman members and their guests will come together for a lavish spread by renouned local chefs Jill & Bernard Hayes with several new release Tallis Wines to accompany each dish.
No soiree is complete without music and entertainment so come prepared to kick up your heels and enjoy yourself. Register or book your tickets now by emailing us at info@talliswine.com.au or call 03 5823 5383.
Seats are limited and this event will sell out. Don’t miss out.
Purchase 1 dozen wines before the end of July to go in the draw to win 2 tickets to this fantastic winter feast. Browse our wine list.
Tags: Barrel Hall, event, Tallisman
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May 11th, 2010 Tanya Blackmore - winemaker
Winestate Magazine awarded three stars to our Dookie Hills Viognier 2008 in its recent new releases tasting. This wine won a silver medal at the Victorian Wine Show a couple of months ago so seem to be doing quite nicely. Not bad for an $18 bottle of wine, or even less if you are a Tallisman member.
Tags: Tallis, viognier, white
Posted in Media reviews, Wine show results | No Comments »
May 4th, 2010 Tanya Blackmore - winemaker
Sommelier is French for wine waiter or steward but the day-to-day duties of a modern day sommelier are much more complex than simply pouring wine. A sommelier will source and procure wines and stemware (glasses) fitting for their restaurant and clientele, manage and rotate cellar stock profitably and provide expert advice to patrons on their wine selection. A sommelier will normally have a broader focus than wines alone, sourcing beer, spirits and other beverages for the drink menu which expands the role enormously considering some city restaurants feature lists in excess of 500 wines alone.
Working alongside the chefs a sommelier will pair and suggest wines that best complement each particular food menu item. For example, a seafood restaurant wine list would most likely feature a good selection of sparkling and white wines, and lighter reds as this is normally what most people would choose to match the menu. A good sommelier is ahead of emerging trends in food and wine which encourages the perception that they are contributing to the trend. A sommelier may also be responsible for the delivery of wine service training for the other restaurant staff.
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Tags: food wine matching, sommelier, wine list
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May 4th, 2010 Tanya Blackmore - winemaker
Does even one glass of wine have you sneezing into your soup? Don’t worry, you aren’t alone. Congestion, runny nose, itchy eyes, flushed cheeks and pounding headaches are just some of reactions heard from as much as 10% of the wine drinking population. This drink, while simultaneously touted for its health benefits can also be blamed for its tortuous side effects. The culprit? Quite possibly, sulphur dioxide, the preservative used in nearly all wines produced in Australia. Especially among asthmatics, sulphur dioxide act as an irritant to the nose and lungs in a similar way as cigarette smoke and perfume can.
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Tags: preservative free, shiraz
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May 4th, 2010 Tanya Blackmore - winemaker
Jancis Robinson, Master of Wine and acclaimed wine writer describes Nebbiolo as a “great black grape variety responsible for some of the finest and longest-lived wines in Italy.” Nebbiolo is native to the Piedmont region of North West Italy, where it makes the Denominazione di Origine Controllata e Garantita (DOCG) wines of Barolo, Barbaresco, Gattinara and Ghemme. Nebbiolo is also now grown in the New World including Australia and Californian wine regions.
Nebbiolo is a sensitive variety on the vine and requires sufficient warmth to develop the sugars and fruit flavors needed to balance the grape’s naturally high acidity and tannins. Nebbiolo is one of the first varieties to bud and one of the last varieties to ripen with harvest taking place late in the vintage schedule. Rains that occur during ripening can have a detrimental effect on quality so the best Nebbiolo tends to come from vintages that had dry weather in the weeks before harvest.
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Tags: food wine, nebbiolo
Posted in By Variety, GETTING INTO WINE | 1 Comment »
May 4th, 2010 Tanya Blackmore - winemaker
This cake looks stunning with its layers of fresh juicy berries and Frangelico soaked savoiardi. Spoil your Mum this Mothers Day with this devine dessert and a glass of the Tallis Sparkling Viognier 2008.
If possible prepare to the end of step 4 one day in advance to allow the flavours to soak into the biscuits thoroughly. Continue from step 5 just before serving. Serves 8.
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Tags: cake, mothers day, raspberries, recipe, tiramisu
Posted in DRINK & DEVOUR, Recipes | No Comments »
April 6th, 2010 Tanya Blackmore - winemaker
Our loyal Tallisman member Ruth Horton called the Tallis Wine office the Tuesday after Easter to inform us of her enjoyment of Tallis Wines over Easter. Ruth was particularly impressed with the 2003 Dookie Hills Viognier which she described as having “beautiful colour, with an intense perfume and a palate just like nectar. Stunning!” Ruth enjoyed the Viognier with a light savoury chicken dish, which she declared a wonderful match.
If you are lucky enough to have any of the 2003 Viognier hidden away in your cellar we suggest you crack open a bottle at your earliest opportunity and be sure to let us know what you think.
Posted in DRINK & DEVOUR, Great Food & Wine matches | No Comments »
March 30th, 2010 Tanya Blackmore - winemaker
Our lucky Tallisman members can indulge in wine and chocolate this Easter when they receive their Autumn tasting pack. Our Tasting Pack contains several new releases including our long awaited Silent Showman Shiraz 2007. We’ve had extremely positive feedback already from a few lucky enough to receive a sneak preview, with a unanimous decision that this wine is even better than the ’06 vintage. A big call! At this stage the Silent Showman Shiraz 2007 is only available to our Tallisman members and will be increasing in price from the 1st May 2010 to $35 (Tallisman price will be $26.25). Join the Tallisman Club during April to receive your Autumn Tallisman Pack and purchase the Silent Showman Shiraz until the end of April for the insane price of $18.75.
Here are a couple of the new releases in the Autumn tasting pack:
Tallis Silent Showman Shiraz 2007
A member favourite, the 2006 Silent Showman Shiraz sold out in record time and we’ve been fielding requests for the new vintage ever since. Here it is in a similar style to the 2006, with incredible mocha aromas, blackberry and chocolate running through the palate, and plump ripe tannins providing a soft rounded structure. A parcel of this wine was barrel fermented in French barriques. Early bottling has captured these flavours, and bottling under screw cap means this wine will retain its freshness for many years to come. This wine is drinking beautifully now and will cellar well for many years, if you can keep your hands off it that is. Screw cap.
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March 29th, 2010 Tanya Blackmore - winemaker
Think seasonal with your cooking this autumn and source the freshest produce available. Look for bright cheerful capsicums and plump glossy eggplants to lift your mood and create delicious comforting food. Once cooked, the capsicum and eggplant can be stored in the freezer for future use.
Prepare this dish in advance for a relaxed lunch with friends. Take it from the fridge, warm it through, toss your favourite salad together and crack open a bottle of chilled Dookie Hills Viognier ’07.
Ingredients
1 tsp salt
9 cups water
450g polenta
¾ cup of chilli tomato pesto (in a jar)
(use a similar dip if you can’t find pesto)
100g baby spinach
2 red capsicums
2 yellow capsicums
1 large eggplant
150 g Gruyere cheese, grated
200g tasty cheese, grated
2 cups tomato puree (passata)
Roasted Capsicum Sauce
4 capsicums roasted
1-2 Tbsp balsamic vinegar
Method
1. Line a 25cm springform tin with plastic wrap
2. Cook polenta in water and salt. Remove from heat and stir in the pesto and spinach Pour into lined tin and allow to set in fridge
3. Slice eggplant into 5cm rounds and sprinkle with salt (use a colander for this)
After 30 mins wash and dry with paper towel, brush with olive oil and grill until golden.
4. Wash & quarter capsicums and grill skin side up until skin blisters and blackens – then put them into a plastic bag to cool down – when cool enough to handle, remove the skins.
5. Mix the grated cheeses together.
6. Remove the polenta from tin. Slice horizontally into 3 equal layers.
7. Line the same tin with baking paper. Place one layer in the bottom and top with half the capsicum pieces and eggplant. Pour over half of the tomato puree.
Sprinkle with one third of the cheese.
Repeat layers and top the last layer of polenta with cheese.
8. Bake at 180°C for and hour then cool and allow to set overnight (this is critical – do not attempt to serve before letting it cool down and set!)
9. To serve, reheat in oven or microwave and accompany with roast capsicum sauce.
Roasted Capsicum Sauce
Puree the capsicum with a dash of balsamic vinegar until smooth.
Tags: cake, harvest, recipe
Posted in DRINK & DEVOUR, Recipes | No Comments »
