Adelaide Wine Tours
McLaren Vale Wine Tours - Adelaide Hills Wine Tours - Barossa Valley Wine Tours
winery tours from Adelaide
South Australia's best tours!
Wine tours taking your to five Great wineries
Visit a world class winery with a private chauffeured vehicle or luxury bus tours
Great way to see the South Australian wineries, we will assist you with finding the right wine tour to suit your group size and preferred region. Wine Valley Tours specialise in winery tours from Adelaide to all regions. Book a wine tour from Adelaide with Wine Valley Tours, Australian owned and operated.
Unravel a wine experience of grand proportions at Penfolds Magill Estate. Expand your palate with celebrated wine and food, or explore the spiritual birthplace for some of the most famous Australian winemaking stories, dating back to 1844. Wine tours to Penfold’s depart daily, book your Penfold’s Experience with Wine Valley Tours.
Unravel a wine experience of grand proportions at Penfolds Magill Estate. Expand your palate with celebrated wine and food, or explore the spiritual birthplace for some of the most famous Australian winemaking stories, dating back to 1844. Wine tour to Penfold’s winery with Wine Valley Tours, book a wine tour and learn how wine is made, we will take you through the secret cellars.
here is the Penfold's cellar door
Purchasing wine on a wine tour.
cellar door sales
most wineries offer a delivery at an extremely low rate, we recommend you purchase a wine that is not available in your home town.
Here the lady is sampling wines at the historic stone Henschke Cellar Door, built in the 1860s by Johann Christian Henschke, is one of the most captivating wine tasting experiences. As you taste through a line-up of beautiful wines in these intimate surrounds, watched over by portraits of Henschke forebears, you will feel very connected to the six generations of family who have contributed to the success of Henschke. Barossa Valley Tours to Henschke are available and we also visit another 4 wineries in the wine tasting tour.
Adelaide Hills Tour
One of the major influences on colonial Adelaide Hills winemaking was Edmund Mazure, a French trained winemaker who was employed by Sir Samuel Davenport at Beaumont in 1884. He went on to work at Young’s Kanmantoo vineyard and Auldana Vineyards where he pioneered methode champenoise champagne and sparkling burgundy – a unique Australian red wine style.
From 1840 to 1900 a total of 225 grape growers practised viticulture and winemaking in the central Mount Lofty Ranges.
However, many of these early vineyards and wineries went bankrupt in the early 1900s due to the removal of Imperial Preference, which had favoured exports of Australian produce to the United Kingdom. For the next 50 years the land was used for dairying, beef cattle, sheep and fruit and vegetable growing.
A revival took place in the 1970s and 1980s with a new group of pioneers such as Brian Croser, Stephen George, Tim Knappstein and Stephen and Prue Henschke, Geoff Weaver, Michael Hill Smith and Martin Shaw, who recognised the cool climate characteristics of the region. Adelaide Hills wine tours depart daily, book a wine tour to the Adelaide hills with Wine Valley Tours.
The Henschke Cellar Door Tour.
The Woolshed was built alongside in 1952, including underground wine tanks, a shearing shed and sheep yards. The original dry-stone walls of the old Grain Barn have been preserved and brought to life to become a new Henschke tasting experience, paying respect to the past 150 years of Henschke family winemaking and embracing the future.
Lavenders here at Henschke.
A herb with many culinary uses, also makes a stunning addition to borders and perennial gardens, providing sweeping drifts of color from early summer into fall. With its silvery-green foliage, upright flower spikes and compact shrub-like form, lavender is ideal for creating informal hedges Barossa Valley tours to Henschke.
The best blends are with friends!
shiraz - grenache - Mataro - cabernet
McLaren Vale wine history.
John Reynell and Thomas Hardy planted grape vines in 1838 and the Seaview and Hardy wineries were in operation as early as 1850.
At that time, McLaren Vale wineries made heavy, dry table wines in the style required by the bulk wine merchants and exporters of the 19th century. By the turn of the 20th century there was a shift towards making fortified wines.
Between 1920 and 1930, exports trebled and finally, after World War II, local sales increased. In the 1950s, several McLaren Vale wineries began bottling small parcels of selected wines and established cellar door tastings and sales.
In the same period, many Italian migrants settled in McLaren Vale and introduced olive and olive oil production. More recently, the production of almonds, cheese, milk and cream have added to the rich food tapestry of our region.
It was not until the 1970s that table wine grew in popularity and within the same decade, over 25 new wineries were established in our region which specialised in the production of distinctive Shiraz, Cabernet and Grenache.
Today, McLaren Vale is host to more than 190 producers, including 80 cellar doors. Our region’s wines and their makers continue to receive awards and major trophies at the world’s most prestigious wine shows. Tour to McLaren Vale with Wine Valley Tours.
For More details
The best way to book is via a contact email with any questions you may have, we can also add time to the tour at an hourly rate, you may like to continue with a Gin tasting or a craft beer venue.
visit Adelaide - Barossa Valley- Mclaren vale - Clare valley -Adelaide hills - Hahndorf
Wine Valley Tours has many tour packages, we can organise all regions for you to explore.
Cooking with wine is a great way to add flavour and complexity to a recipe.
Cooking with wine
What sort of recipes can I cook with wine?
Wine can add a depth and character to recipes such as pasta, risotto, stew, and casserole, as well as serving as a flavoursome foundation to a sauce, gravy, marinade, glaze, or jus.
Is it ok to cook with cheap red wine?
When it comes to wine, price is generally not your primary indicator of quality – you can get excellent wines at all price points and personal preference is a leading consideration.
When choosing a wine to cook with, as a general rule, consider this: wine lends its flavours to the dish, so if you wouldn’t drink it, don’t cook with it. The upside of selecting a wine this way means you can enjoy what you don’t use in your recipe – after all, most recipes that use wine don’t call for the use of an entire bottle.
Can I cook with the bottle of red I’ve already opened?
That depends. Did you just open it tonight to pour a glass… or did you open it a week ago? Once a bottle of wine is opened, its flavour changes because of the exposure to oxygen. Red wine can last 3-5 days if resealed and stored in a cool dark place. Any longer than that and oxidation can leave the wine tasting unpleasant. Again, it is useful here to consider whether you would drink the wine. If the answer is no, steer clear of using it in your recipe.
How alcoholic will my recipe be if I cook with wine?
When cooking with wine, the alcohol reduces or burns off, but not completely. It’s important to know that the alcohol won’t completely ‘evaporate’ from the food you are cooking.
When cooking with wine, some of the alcohol from the wine will remain when you serve the dish. Exactly how much alcohol remains depends on time and heat.
If you are adding wine to your recipe in the early stages of cooking and simmering for a considerable period (like you might do with a casserole or stew), you will generally be creating a dish with less alcohol than if you are to add wine in the latter stages or cook a dish more quickly, as the alcohol is given less time and generally exposed to less heat and therefore experiences less opportunity to reduce.
The amount of alcohol remaining in your food will also depends on the amount of wine you use to begin with.
The recipe said to use red wine, can I use white wine instead?
Red and white wines have very different flavour characteristics, and the flavour of the wine you select will contribute to the overall flavour of the recipe. If you swap red for white or white for red you’ll be fundamentally changing the recipe. You might stumble upon a flavour combination that works well and enjoy the result, but swapping red wine for white wine or vice versa should not be considered a like-for-like swap.
So how do I choose a red wine to cook with?
When selecting red wine to cook with, make it a wine that you would be happy drinking. Generally speaking, if you enjoy its flavour on its own, you will likely also enjoy it in food.
You might also find that your palate is expanded as a result of cooking with red wine as the flavours of the food combine with the wine to produce new complementary characteristics. For example, you may typically prefer less fruity red wines, but find that when it comes to your poached pear recipe, a fruit-forward red is the perfect pick. Or perhaps a dry full-bodied red is not your usual first pick, but in your casserole, it works a charm.
What should I consider when selecting a wine to cook with?
Dryness: a dry red or white wine is a good pick for most recipes. Where you can select a sweeter wine such as something fortified or late harvest is when making desserts or sweeter sauces and syrups.
Tannins: Tannins can bring out bitterness or harshness in certain foods. To avoid this you can try cooking with a red wine like Pinot Noir which is typically lower tannin or Merlot which is moderate. A higher tannin wine such as a Cabernet Sauvignon or Montepulciano can work in a heartier red meat-based dish such as a casserole or stew. The protein in meat is better able to stand up to the texture and flavour of higher tannic wine.
Acidity: Red wine is delicious in tomato-based pasta and tomato sauces. However, the acidity in tomatoes can make a low-acidity wine taste flat. Choose a higher acidity wine, such as Sangiovese, for bringing out the flavours in tomato-based dishes.
TLDR: Can you just tell me which wine to cook with?
Still struggling on which wine to cook with? Steer clear of anything too sweet or too oaked …and step away from the so-called ‘cooking wine’ with its additives.
Best Red Wine to Cook With
A go-to red wine for cooking is a dry, medium-bodied red with moderate tannins such as Merlot or Sangiovese.
Best White Wine to Cook With
For a go-to white wine for cooking, try a dry, crisp white wine like Pinot Grigio or Sauvignon Blanc. Though, if it’s a dessert you’re creating, a sweeter white wine is what you’re after. Try a late harvest Riesling or Sauternes.