A Guide to Tasting Tasmania has an introduction to the styles of wines Tasmania produces, suggested foods to enjoy with them and entries on vineyards, cellar doors and vineyard restaurants throughout the State plus similar details on the State’s whisky distilleries and beer producers

 

Sample entries:-

SAUVIGNON BLANC - Can be jump-out-of-the-glass aromatic and spicy or, in some of the wooded styles, much fuller and more subtle. Just made for the tropical and spicy flavours of Thai and South East Asian food and also great with our fresh goats cheeses and asparagus.

PINOT NOIR – Tasmanian pinots are silky and sensuous, the flavours ascending from light strawberry and raspberry through cherry and on to black plums with a bit of earthy, sex on the forest floor occasionally thrown in for good measure. Try the lighter ones with our grilled or poached salmon and ocean trout, the richer or aged ones with Tasmania’s wide variety of game and any duck dish.

 

Seven Sheds Brewery & Meadery
A unique and fascinating venture by Australia’s leading beer journalist which includes a micro-brewery and meadery, tasting room and hop garden

Coal Valley Vineyard & Cellar Door
A small vineyard, hands-on owners, a beautiful tasting area and a wisteria-draped deck to sip the excellent wines… A gem.

Tasmanian Distillery - Sullivans Cove Whisky
A small, working distillery whose 6 y.o. Bourbon Cask Single Malt Whisky it was that Jim Murray’s Whisky Bible 2007, called “the biggest Australian comeback since Larwood and Voce taught them how to bowl”.