There is no minimum bottle amount you can purchase. Our freight charges will include the Australia Post packaging box and freight charge to destinations within Australia.
Yes, Tanunda Cellars utilises the highest encription tecniques to protect the customers private information at all levels of the ordering process.
Yes, to purchase online from Tanunda Cellars you must by law be over the age of 18 years. We may require you to provide proof of this from time to time.
T
he following white wines/rosés are listed from lightest to fullest-bodied:
White Zinfandel, Riesling, Pinot Grigio/Pinot Gris, Sauvignon Blanc/Fumé Blanc, Pinot Blanc, Gewurztraminer, Sémillon, Viognier, Chardonnay
The following red wines are listed from lightest to fullest-bodied:
Gamay, Pinot Noir, Cabernet Franc, Merlot, Syrah/Shiraz, Cabernet Sauvignon, Zinfandel
Many people think that if they""re going to store wine at home then they need a cellar. But the word "cellar" conjures up images of dark, cavernous chambers cut out of bedrock, or slick, temperature and humidity-controlled rooms lined with mahogany wine racks. All very nice, but not at all necessary. We recommend you interpret "cellar" somewhat loosely.
There are four main things to consider when storing wine: temperature, light, vibration and keeping the cork wet.
Temperature: Both red and white wine likes to be kept cool. 16 is ideal, but more important than this magic number is that the temperature doesn""t fluctuate. Better a constant 20 than 15 one day and 25 the next.
Light: Bright light and sunlight can damage wine as it ages in bottle, so the darker the room, the better. Total darkness is easily achieved by simply closing the lid of the case or the closet door.
Vibration: Areas subject to heavy foot traffic (or vacuum cleaners) should be avoided as wine, unlike martinis, should be neither shaken nor stirred.
Keep the cork wet: Laying your bottles down on their sides keeps the wine in contact with the cork, which in turn prevents the cork from drying out. Dry corks contract, allowing air to pass into the wine and wine to leak out. If air gets in, it renders the wine dull and lifeless and it will taste more like old sherry than wine.
If you keep these basic requirements in mind, you""ll find it remarkably easy to find a place to store your wine, and you won""t need a cellar at all. A corner of the basement, a closet in a spare bedroom, your shipping box or the cupboard under the stairs will all do nicely. And remember, the longer you plan to store your wine, the more important these factors become. If a newly-purchased wine is to be drunk in a day or two, it really doesn""t matter too much where you keep it, but if the wine is to be kept for weeks or months then find it a nice cool, dark spot.
Now, some wines require not months but many years, even decades, of bottle aging before they""re ready to drink. This is a small percentage of all the wines made, but nonetheless, it is an important one. Where you store these high quality (and often expensive) wines designed for long aging takes on a special importance if your investment is to be protected. In this case you may want to consider one of the commercially available wine storage units, which come in a variety of sizes and finishes. Another alternative is off-site storage, where you rent a locker in a temperature and humidity-controlled wine storage facility. This option is great for wines that you don""t plan to drink for some years and has the added advantage of being out of reach; a real bonus during those weak moments.
As your collection of wine grows you""ll need to keep track of it. An old-fashioned cellar book where you record each new wine that goes into your cellar and cross them off as you take them out, works just fine. These days, however, there are also numerous cellar software programs that make it easy and fun to manage your wine collection.
There's really no mystery to serving wine as most of us can manage to get the wine out of the bottle and into our glass without too much trouble, but here are a couple of things that may help the wine show its best:
Temperature: In general, white wines should be served chilled and red wine at room temperature. For whites, a couple of hours in the fridge will do just fine. If you're pushed for time, then put the bottle in an ice bucket filled half with ice and half with cold water. This will bring the wine down to the desired temperature in about twenty minutes. For most reds, room temperature is ideal, unless the room is a balmy 26 C, of course. We've all had warm red wine served to us in restaurants and, frankly, it does the wine no favors. Light, fruity reds, like Beaujolais, are best served a little cool, especially on a warm summer day. Champagne, dessert wine, most sherry and rosé should be treated as white. Red port should be served at room temperature but tawny port can be chilled.
Decanting: This is the process of pouring off any sediment that has been deposited in the bottle over time to create 'clean wine'. It is frequently done with vintage port or older red wines that have spent many years in a bottle. The vast majority of wines do not need to be decanted at all, but if you do need to do it, simply pour the wine slowly into a glass decanter or jug keeping an eye on the neck of the bottle. When you see sediment in the neck, it's time to stop. Decanting can also help the wine "breathe".
Breathing: If a wine has spent many years locked up in a bottle, away from the air, it will benefit from a little breathing time. This can take place in the glass or in a decanter and twenty to thirty minutes should suffice. Even young wines can benefit from a little breathing time as it allows the wine to open up and really show what it""s made of. You can test this by tasting a wine immediately after opening it and then see how your second glass tastes some twenty minutes later. There""s often quite a difference. That""s also why, if you""re opening several reds, open them all at once. You give your next bottle a chance to breathe, while you are enjoying the current one. On the other hand, whites generally don't need to be opened ahead of time, as the goal is usually to retain their freshness.
Glassware: The best glasses for appreciating wine are made of plain, thin, clear glass. Heavy, cut glass makes it difficult to see the wine properly. The glass should have a wide bowl tapering to a narrow opening; a tulip shape, in other words. This allows room for the wine to be swirled in the glass while concentrating the aromas at the rim. Champagne should be served in tall flutes or tall, thin tulip-shaped glasses. Today there are many specialty glasses designed to be used with different grape varieties. While these may, indeed, enhance the attributes of the different wines, they really aren""t necessary. A good, all purpose glass like Riedel's "Ouverture" series red and white wine glass, is a simple, elegant solution for about $20/glass.
Fill level: The glass should never be filled more than about half full. This allows room for swirling the wine around in the glass to release its aromas without splashing it all over the table. A good way to achieve this is to leave the glass on the table, hold the stem at the base and make small, quick circles with the base. Try it!
Always taste the wine yourself before serving it to guests in case it's faulty.
If you don't finish the bottle, most wines will keep quite happily for a couple of days with the cork stuck back in the bottle, keeping the air out. You can even buy vacuum pumps in wine shops to remove the air altogether, which will buy you another day or two. Whites are better off in the fridge and reds left out at room temperature. It's impossible to say exactly how long a wine will keep once open because each wine is different, but in general the higher quality the wine, the longer it will keep.
Someone the age of 18 or over, needs to be available to accept your package if you are not there. Any deliveries requiring redelivery, or redirection from an address provided by yourself to a new address provided by yourself, will incur an additional delivery charge.
Please ensure the delivery address provided is one where someone will be home who is 18 or over 18, to accept the wine. As alcohol is under strict controls for delivery, the delivery person will not leave a package of wine unattended or not in a secure and safe place, so it arrives to you safely and in perfect condition. Often a work or office address may be a safer option for delivery.
Click here to see video of the way to taste red wine courtesy of Wine Spectator. 
No, if you prefer to call us direct you can
click on this link and it will provide you with direct phone and email contact details.
A varietal is a descriptive term for a wine based on the variety of grape used to make the wine. For example, in Australia, a wine called Chardonnay must be made from at least 75% Chardonnay grapes. Regulations vary by region.
Only a sparkling wine made in the Champagne region of France can be called Champagne, even if it is made from the same type of grape as Champagne using the same production techniques. Sparkling wine in Spain is referred to as cava, in Germany it is called sekt, and in Italy it is called spumante. Sparkling wines made in the U.S. by the same method of production used in the Champagne district in France are sometimes labeled as ""methode Champenoise"" wines.
You don't need to analyze wine to enjoy it, but if you pay attention to what you're tasting you'll find that you'l be better able to identify what you like or don't like in a wine. It's a bit like languages: You don't have to speak Italian to visit Italy, but if you know a few words, your enjoyment can be greatly enhanced.
Before you taste make sure there are no distracting odors in the room, like cooking smells or perfume. The only thing you should smell is the wine in your glass.
Glasses should be clean and dry and filled with only a small sample of wine (about a quarter of the glass). Wines all have certain components and characteristics in common. When we taste, we use sight, smell and taste to recognize the above various components and to assess the quality and health of the wine. So let's give it a go.
Appearance
A good look at the wine can tell us about the condition and even age of the wine.
Clarity: is the wine clear and bright (as it should be) or is it hazy or murky?
Intensity: is the color pale or deep?
Colour: hold the glass at an angle against a white background (table cloth or sheet of paper) and assess the colour in the middle of the bowl of the glass and at the rim. White wines start life pale and darken with age. Red wines start out a deep, bright purple and gradually turn ruby, mahogany and eventually brown as they age.
Smell or "Nose"
Swirling the wine in the glass allows its aromas to be liberated into the air, so give your glass a whirl and then take a deep sniff. What are you looking for?
Condition: does it smell clean and attractive or is there any mustiness or off-odor?
Intensity: is the nose faint or pronounced?
Character: what does it smell like? This may seem difficult initially, but you can do it. Just as you can tell the difference between the smell of bacon and coffee, you can also identify some of the possible smells in wine. Here are some things you may smell: fruit, grapes, lemon, grass, peaches, raspberries, blackcurrants, flowers, apples, vanilla, oak, smoke, plums and many, many more. Remember that there are no right or wrong answers, here. It's simply an exercise in thinking about what you're drinking.
Taste or "palate"
Now the fun part -- you actually get to drink the stuff! Take a sip of wine and swirl it around the mouth so that the wine is in contact with all parts of your mouth: tongue, gums, soft palate. Even better, tilt the head forward so that the wine is behind the front teeth and then slurp air into the mouth over the wine. This seems weird at first, and goes against everything your mother taught you to do at the table, but it's worth it. You can taste much more of the wine if you aerate it in this way.
So what are you looking for?
Sweetness: an easy one. Sweetness is immediately noticeable on the tip of the tongue. If there's no apparent sugar the wine is called "dry".
Acidity: very important if the wine is to be refreshing and balanced. Lemon juice and vinegar are acidic. Too much and the wine tastes too tart; too little and the wine is known as "flabby", tasting heavy and just not refreshing.
Alcohol: a vital component in wine, but one that shouldn't stand apart from the other elements if the wine is to be balanced. When the alcohol is too high, there will be a bit of a burning sensation after the wine is swallowed.
Tannin: a natural preservative found in grape skins and stalks, tannin is the stuff that makes young red wines seem harsh and leaves the mouth feeling dry. If you want to know how tannin feels when it's not in wine, brew some very strong black tea and you'll soon know! Tannin's role as preservative is extremely important in high quality red wines that are made to age for many years.
Body: an indicator of how the wine feels in the mouth. Pinot Noir or Beaujolais tend to feel quite light in the mouth while Bordeaux or Australian Shiraz tend to be full and dense. So, the progression for both reds and whites is light-bodied, to medium bodied, to full-bodied.
Fruit: the taste and intensity of the fruit in the mouth; generally, the better the wine, the more evident the fruit. Also, younger wines will often display more fruit than mature wine. Length: how long the taste of the wine lingers in the mouth after swallowing is a good indication of the wine's quality: the longer the better.
Conclusions
Having considered the above elements, what did you think of the wine?
Quality: you might think it's obvious to say that a $100 bottle of wine is likely to be high quality and a $5 wine low quality, but the assessment of quality goes beyond this. A wine that looks clear and bright, has a pronounced, intense nose, shows good fruit and balanced acid, sweetness and alcohol, and has a long finish might be an inexpensive wine. It would be classified as good quality, though, because it is a good example of its type. So as your tasting progresses, question the wine. Is it a good example of its type?
Maturity: this is a measure of the wine's readiness to drink, which is not the same thing as its age. Many wines are made to be drunk as soon as they are bottled while others require years (or decades) of maturation in bottle to reach their optimum state. Simple wines, which are designed to be drunk young, will not improve with age. Rather they will deteriorate and be over the hill if kept too long.
Faults: Thankfully, modern winemaking practices have reduced most of the problems we used to commonly find in wine, but there's still one which affects around a small percent of bottles: bad corks. "Corked", the term used to describe the affliction, has nothing to do with cork floating in the wine, but rather (not to get too technical) a condition in which the wine has reacted with a substance in the cork, producing a musty, corky smell and taste, reminiscent of wet cardboard. The wine should always smell clean and appealing. The cork problem is the reason behind many wineries switching to synthetic closures or screw caps, which are now widely used with aromatic varietals like Sauvignon Blanc and Riesling. So don't be put off is you see a screw cap on your wine. It doesn't mean cheap wine, it means the winemaker is sick of cork problems and wants to preserve the freshness of the wine.
When it comes to matching food and wine the possibilities are, of course, endless but the good news is that there are no right or wrong answers. Sure, some combinations will be better than others, but you""ll discover what these are through experimentation with your favorite foods and wines. So, out with the rule book and in with the freedom to improvise and have fun. Remember, too, that it""s not just what you""re cooking that matters but how you""re cooking it. Here are some basic pointers that may help you on your way:
Wine should complement the food rather than dominate it, so one simple thing to keep in mind is "light food: light wine, heavier food: heavier wine". Soups, salads and light dishes will show best when accompanied by light, usually white, wines. More robust foods with fuller flavors can handle bigger, stronger wines. Obvious, we know, but it really is that simple. Now let""s take a look at some common foods.
Fish
Many wines can overpower the delicate range of flavors to be found in the fish group, so aim for something light and fresh that will let the flavor of the fish shine through. Here are some safe bets:
Sauvignon Blanc: New Zealand versions are particularly good since they are light, zesty and lemony.
Sancerre & Pouilly Fumé: Also made from Sauvignon Blanc, these French wines are lean, grassy and excellent all-round fish wines.
White Bordeaux: Usually a blend of Sauvignon Blanc and Semillon (which gives it extra richness), this can stand up to richer fish flavors and sauces. It""s particularly good with smoked salmon, but works with a wide variety of dishes.
Muscadet-Sur-Lie and Chablis: two French wines that are classic partners for Oysters and Mussels.
Chardonnay: Richer fish dishes call for weightier wines and many California and Australian chardonnays fit the bill nicely. It""s best to avoid overly oaky styles, as they can overpower the fish.
Pinot Grigio: A good all-rounder, its neutral character makes it very flexible with fish and other foods.
Riesling: Particularly Australian versions which have lovely lime-juice flavors are a perfect match for fish.
Pinot Noir: Yes, it""s okay to drink red wine with fish! Pinot Noir works well with salmon, but try it with grilled fish or anytime you""re having fish and just want to drink red.
Meat
Meat""s more robust flavors call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. Here are a few starting points:
Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot and Syrah/Shiraz, too, are excellent choices.
Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red and see what you think.
Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. Cêtes-du-Rhône, Syrah/Shiraz and Zinfandel are all good bets.
Pork and Veal: Red and White wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot. Chardonnay is a good choice for a "porky" white.
Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.
Other
Pizza: Think red. Italian reds like Chianti, Valpolicella or those made from the Sangiovese grape are particularly good, but so is Zinfandel. Don""t over-think your pizza wine; just enjoy it.
Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and crisp Chardonnays like Macon-Villages. With red sauces, meat sauces and lasagna go with a hearty red. Any Italian will do as will Zinfandel or Syrah/Shiraz.
Vegetarian: Such a catch-all category that it really depends on the preparation and spices. If it""s an earthy, nutty dish, Pinot Noir could be great. If it""s lighter, with more green vegetables, then you might be better off with a white like Chardonnay.
Dessert
For many people, dessert wine takes the place of dessert, but if you choose to serve wine with dessert, here are a few pointers based on the type of dish.
Fruit: Either on its own or in tarts, fruit flatter sweet wines wonderfully. The acid in the fruit is a nice foil to the sweetness of the wine. Try Sauternes, Late Harvest Riesling or Muscat.
Chocolate: Hugely popular in desserts, but tough to match with wine. Many people like Merlot with chocolate and Tawny Port""s hazelnut character marries wonderfully.
Heavy Desserts: If the dessert is already sweet and heavy, try a light, refreshing glass of Moscato d""Asti or Champagne as an accompaniment.
Chardonnay is one of the most popular white grape varieties in Australia, as well as the white grape of the Burgundy region of France. Very easy to enjoy thanks to its full, round body and buttery, appley flavors laced with toastiness (the latter comes from the oak barrels used in making most Chardonnays).