Australian family-owned winery Taylors Wines is calling for Kiwis to better their wine drinking experience throughout the sweltering summer by chilling their reds and slightly warming their whites. This is an odd concept for the large majority who have been shelving their reds for cooler evenings in the belief they should be solely served at room temperature whilst serving whites crisp and fridge cold.

On the contrary, Taylors Wines Company Director Justin Taylor says that this misconception may be affecting the way your wine tastes, with each wine variety designed to be served at a specific temperature to be enjoyed at its optimum potential.

The impact temperature has on wines can be drastic when it comes to the flavours and aromas that disappear in the summer heat. Luckily for us, Taylors Wines has Optimum Drinking Temperature Sensors on the back of its Promised Land and Estate wines – a temperature sensor that uses thermo-chromatic ink technology, which changes colour depending on the temperature of the wine. By simply swiping a thumb over the sensor on the back of the bottles, users can assess whether the wine is ready to drink using a simple colour-coded chart – with sensors for whites and sparkling wine turning green when they are just right to pour, and the sensor for red wines turning fuchsia.

While care and attention is taken to serve wine at the right temperature in bars and restaurants, this often isn’t considered when drinking wine at home, especially in the hot months. The Optimum Drinking Temperature Sensor technology enables consumers to enjoy the flavours and aromas of their wines as they are designed to be experienced.

Justin Taylor says most wine lovers don’t realise how much impact the New Zealand climate has on how their wine tastes.

“No matter the quality of the wine you’re drinking, temperature should be considered as one of the most important factors for serving,” Justin says. “Even the most beautiful of wines can be affected by being served too warm or too chilled, and each wine is designed to be served at a specific temperature to bring out its unique flavour profile.”

“While wine temperature can be a complex art, our optimum temperature sensors are a super simple way for Kiwis to serve and enjoy wine at its best – the way the winemaker intended.”

The ‘room temperature’ advice surrounding red wine originates from medieval French drawing rooms, which were a chilly 14C to 16C. With the temperature of the average Kiwi home far exceeding this temperature, particularly in summer, it’s no surprise that our red wine is at risk of losing its complex characteristics.

And while nothing may seem more refreshing than a crisp glass of riesling poured straight from the fridge, chilling a white wine too cold can mask its flavours and aromas, making its acidic flavours more pronounced.

Instead, Justin Taylor suggests chilling your red wine in the fridge 30 minutes prior to serving. This will chill the wine slightly, turning the seahorse temperature sensor a bold fuchsia colour when reaching the optimum temperature.

When it comes to whites, pull your white wine from the fridge 30 minutes prior to enjoying, allowing the wine’s unique aromas and flavours enough time to open up and turning the sensor a crisp green.

The Taylors Estate range of wines are available for RRP $18 NZD. The Taylors Promised Land range are available for RRP $13 NZD.

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