Nebbiolo ... one of the greatest food wines

If you haven't tried our new release Dookie Hills Nebbiolo then don't wait a moment longer. We produced a very limited batch and it has been selling like hot cakes at the Cellar Door:

Gorgeous complex aromas such as cherries, roses, truffles, herbs and at times hints of tar, tobacco, and earthiness. The palate is medium bodied with plenty of spicy red berries and licorice alongside signature nebbiolo racy acidity and firm, dry tannins.

A GREAT FOOD WINE - Nebbiolo loves meat, especially beef and lamb or a platter of aged cheeses. Try it at the Cellar Door with one of our delicious homemade pies and tarts to a local cheese platter for an authentic regional experience.

Tallis Dookie Hills Viognier 2003 ... just like nectar!

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.

A taste of Spring

Now that your wine cellar is in order, you’re ready to launch into spring with seasonal foods and wines to make the fresh flavours pop. Source the food in season during spring then find recipes to suit. Look for asparagus, mushrooms, artichokes, avocado, chinese greens, leek, snow peas, shallots, zucchini and strawberries. Sort through your pantry and throw out stale spices, half empty packets and stodgy comfort food. Buy a few new ingredients to spice up your spring menu. Many people only think of sparkling wine as an appertif however sparkling wine is extremely versatile and a wonderful accompaniment to lighter meats, salads, seafood and fruit based desserts. Chicken skewers, tuna steaks on the bbq, smoked salmon, fresh prawns, asian and fresh green salads and desserts such as fresh fruits and sorbets will be enhanced by the acidity, citrus based flavours and bubbles of a sparkling wine. Of course, opening a sparkling wine also puts us in the party mood, so don’t wait for a reason to celebrate, pop open a bottle of sparkling wine and enjoy the warm weather. For something different try the Tallis Sparkling Viognier with natural oysters. The taste of the sea accompanied by the citrus bubbles of the wine will have you in heaven.

Many of us turn to white wines as the weather warms and viognier is an exceptional variety to accompany food. The textural qualities of viognier and its clean stone fruit and citrus flavours harmonise well with spring food. Warm chicken salad, artichoke and cannellini bean salad, smoked salmon, snow pea and avocado salad, asian salads, caramelised leek tart, seafood thrown on the bbq and marry well with a citrusy white wine like the Tallis Dookie Hills Viognier 2006 or 2007.

For the die hard red wine lovers among us we don’t have to turn our backs on our favourite wines during the warmer months. By simply throwing the wine on ice we can bring the wine temperature down to a level where it can be enjoyed despite the temperature outside. Shiraz and Merlot are great with red meats and the smoky flavours of the grill while Cabernet Sauvignon seems to work well with lamb dishes such as hoisin kebabs or a warm lamb salad.

As a lighter alternative try the Italian varietals Sangiovese and Nebbiolo with pasta primavera, warm Italian sausage salad with artichoke and asparagus, mozzarella pizza with prosciutto and rocket, garlic and thyme mushrooms, Italian stuffed capsicums and barbecued Italian sausage and bean salad.

Look in the recipes section for spring salads to enjoy with the Tallis Dookie Hills Viognier 2007

Viognier and seafood, a match made in heaven

Viognier is a white grape variety that is continuing to grow in popularity in Australia. Contributing to this popularity is its versatility in food and wine matching. Viognier is a great summer wine and its pairing with seafood, especially oysters is tried and tested. Match it with fresh panfried fish or delicious summer salads. With its full flavoured, textured palate Viognier also stands up well against winter fare such as creamy casseroles, chicken dishes, rice, pasta and spicy asian food. If you have a favourite recipe to match the Tallis Dookie Hills Viognier we would love to see it.