Salute! magazine offers a taste of what to experience when visiting the winemaking families of King Valley.
The new spring/summer issue features hot tips from the locals on how to create the ultimate wine road trip, where to stay and what’s new on the wine and dine scene.
Simply click here to read or pick up a free copy when next visiting our region.
HIT THE ROAD TO THE PERFECT WINE ROAD TRIP
The characters of the King Valley share what they love about road tripping.
“Mia casa é sua casa” – Jo Pizzini, Chrismont Wines
“When I stop at a restaurant on a road trip, I look for that welcoming factor: when someone opens the doors, seats you and makes you feel at home.
I like the food to be flavoursome and hearty. I want to experience different flavours and textures, get to know the history and culture of that dish, and match it with some beautiful wines.
At Chrismont, our menu is all about simplicity, flavour and read food. We greet people the way we’d like to be greeted, and extend our warm hospitality. It’s not just about the food; it’s nourishment for the body and soul.”
MAKE YOURSELF AT HOME
Whether you’re planning a long winery road trip, or a quick immersion in La Dolce Vita, we’ve lined up a selection of charming accommodation choices for you.
Chrismont Guest House
Set amongst the Chrismont vines, this Tuscan-inspired guesthouse showcases the winemakers’ knack for hospitality. “Everyday I have new neighbours!” laughs co-founder Jo Pizzini of the generous villa with three queen-sized bedrooms.
What you’ll love: “Our most popular package is the gourmet breakfast package,” says Jo. “We leave a lovely assortment of breakfast items there for you to enjoy each morning.”
While you’re staying: The guesthouse is a stone’s throw from the cellar door and restaurant, making it easy to meander in for a long lunch before exploring the region.
NEW TASTES OF THE SEASON
It’s the time of year that new life abounds, and in the King Valley this means new wine releases and new restaurant menu offerings.
Chrismont’s menu always focuses on the fresh produce available from local farmers. So what’s on the menu for spring?
Zucchini flowers stuffed with ricotta and mint; asparagus tossed in a leafy green salad, garnished with local olive oil and fresh herbs; and an orange and fennel salad with olive oil and white vinaigrette dressing.
The latter is an Italian favourite. “It’s a traditional southern Italian salad; we eat if with fresh bread in the springtime as a meal in itself,” laughs Jo Pizzini.
Match your fresh meal with a crisp La Zona Pinot Grigio, the zesty new La Zona Fiano, or whichever is your favourite Chrismont vino.
Salute! Wines of the King Valley magazine (spring 2017)