Warming winters at Tallis

The cold weather is upon us. The vines have shed their autumn foliage and are are bedding down for the next few months to withstand the winter chill.

Up at the cellar door its a different story, the fires are burning, it's warm and cosy and mulled wine is now on offer! The newly planted crops are pushing their green heads through the Dookie dirt and the landscape is changing to a lush green. Every week the country side looks different and on a clear day you can even see the snow capped peaks of Mt Buller. It is a wonderful sight to watch a storm roll in over the hills through the windows of the cellar door or even better on a still winter's day to sit on our verandah wrapped in a blanket in front of the fire enjoying a regional platter and a glass of red.

We are open every Friday, Saturday & Sunday 11am to 5pm and remember the cellar door is also available for private bookings any night of the week all through winter. What's not to love about wine education and wine tasting at a business event or social gathering? Or you are welcome to just use the space and drink the wine, bring your own catering in or talk to us about our popular offerings. For more information contact our cellar door manager Susan on 0437 825 547


Crazy Wine Facts

Winery kids foot stomp

How many bubbles in a bottle of sparkling wine? Scientist Bill Lembeck states there are around 49 million bubbles in a bottle of champagne. What is the origin of the champagne glass? The champagne coupe or champagne saucer is the saucer-shaped stem glass once used for serving champagne, but now more commonly used for cocktails. Legend has it the shape of the glass was modeled on the breast of Marie Antoinette, Joséphine de Beauharnais, Madame de Pompadour, or one of several other French aristocrats, although this is almost certainly false. The glass was designed especially for champagne in England in 1663, preceding those aristocrats by almost a century. Champagne is now served in a flute style glass which better retains the bubbles and temperature of the wine.

Where is the world’s oldest wine cellar? The Titanic--resting on the sea bottom--still holds the world's oldest wine cellar.  The bottles are still intact even through the wreck and the ocean's depth.

What is the highest price ever paid for a bottle of wine? The highest price paid for a bottle of wine was an insurance claim of $225,000 to settle a 1787 Chateau Margaux dropped by a waiter in 1989.

How many different grape varietites exist worldwide?There are 10,000 wine grapes varieties worldwide.

Where was the oldest bottle of wine found?The bottle dates from approximately 325 A.D. and was found in 1867 during excavation for building a house in a vineyard near the town of Speyer, Germany. It was inside one of two Roman stone sarcophaguses that were dug up. The greenish-yellow glass amphora has handles formed in the shape of dolphins. One of several bottles discovered, it is the only one with the contents still preserved. The ancient liquid has much silty sediment. About two-thirds of the contents are a thicker, hazy mixture. This is most probably olive oil, which the Romans commonly used to "float" atop wine to preserve it from oxidation. Cork closures, although known to exist at the time, were quite uncommon. Their oil method of preservation was apparently effective enough to keep the wine from evaporation up to modern day. The bottle is on permanent display, along with other wine antiquities, at the Historisches Museum der Pfalz (History Museum of the Pfalz), worth a visit if traveling near the area of Speyer, Germany.

How long on average does a consumer spend choosing a bottle of wine to purchase? Research by Australian Prof. Larry Lockshin is quoted that most buyers spend an average of 38 seconds choosing a bottle of wine.

How many different grape varieties are used to make Port? 48 different grape varieties are permitted for Port wine production. The most widely used are Touriga Nacional,Tinta Cao,Tinta Roriz,Tinta Barroca, Touriga Francesa and Tinta Amarela

Thinking about buying a vineyard? The most expensive vineyards in the world are the 1st growths in Bordeaux peaking at €1.2m per hectare. Chianti will set you back €250 000

How are Vintage Port bottles opened when the cork threatens to crumble? It's common to break the neck off the bottle using special port tongs or sabre How big is the world's largest wine bottle? It holds 480 Litres of dessert wine, stands 2.4 metres tall and weighs as much as a limousin cow. How did the phrase “rule of thumb” originate? Before thermometers were invented, brewers would dip a thumb or finger into the liquid to determine the ideal temperature, neither too hot nor too cold, for adding yeast.

What's in season for Spring?

 

Not only is produce at its very best when purchased in season but it’s also cheapest.

Spring fruits include bananas, blueberries, starfruit, grapefruit, lemons, mangoes, passionfruit, pineapple, red papaya, rockmelon and strawberries.

Veggies in season include artichokes, asparagus, beetroot, broccoli, cucumber, chillies, Chinese greens, garlic, green beans, hass avocados, kaffir lime leaves, lettuce greens, mushrooms, onions, peas, potatoes, silverbeet, spinach, spring onions and zucchini.

This may be the year to grow your own fruit and veg. Doesn't get much fresher than that!

Eat fresh this summer

Now that we’ve recovered from Christmas it’s time to get back into the kitchen and make the most of the wide range of seasonal summer produce available. Eating fruit and vegetables in season means the produce is at its freshest, and is most likely locally grown, thereby reducing your food miles. Where possible source fresh produce from your own locality, or better yet, your very own vegie garden.

Fresh seasonal produce tastes good naturally with minimum fuss. There are literally thousands of recipes for salads and other summer dishes. We've added a couple of our favourites here on the Tallis Wine blog.

Seasonal summer fruits to look out for include apricot, banana, almost all berries, cherries, currants, lemons, lychee, mango, mangosteen, melons, nectarine, passionfruit, peach, pineapple, plum, rambutan, starfruit, tamarillo, aba apples, fig, grapes, guava, kiwifruit, valencia oranges, pears, rhubarb.

Summer vegetables include asparagus, avocado, beans, capsicum, celery, chilli, choko, cucumber, daikon, eggplant, leek, lettuce, okra, onions, peas, radish, squash, sweetcorn, tomato, zucchini, zucchini flowers.

Fresh tomato pasta

Tomatoes are in season over the summer months and are so easy to grow in your own garden. Be sure to use home grown or vine ripened tomatoes in this recipe for maximum flavour.  This recipe is served warm rather than hot so is a wonderful meal to eat alfresco during summer with a glass of chilled Tallis white. Serves 4. Ingredients 1kg vine-ripened tomatoes 1 tablespoon sea salt 1/2 cup extra virgin olive oil 2 tablespoons red wine vinegar juice and zest of one lemon 2 cloves garlic, crushed 1 small red chilli, finely chopped freshly ground black pepper 300g good quality spaghetti 1 cup basil leaves, torn Parmigiano Reggiano

1. Score a cross in the base of each tomato. Place tomatoes in a large bowl and pour boiling water over them. Drain after 10 seconds, then peel the skin away from the cross. Halve the tomatoes, and press halves to squeeze out seeds and excess juice. Chop tomato flesh roughly, place in a colander over a bowl and sprinkle with sea salt. Leave to drain for half and hour. 2. Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in a bowl and stir to combine. Leave for 20 minutes for flavours to develop. 3. Cook spaghetti in salted boiling water according to manufacturer's instructions. Drain well. Toss through tomatoes with freshly torn basil leaves, and serve with freshly shaved Parmigano Reggiano.