- Food & Booze
We take the Taylors Wine temperature challenge
05 Dec 2016
What temperature do you drink your shiraz at? We’re guessing that it’s ‘room temperature’ – and we’re here to tell you that you’re drinking it wrong. Yep, we’re definitely on the ‘lightly chilled’ red wine train after taking Taylors Wine’s temp challenge, and thoroughly taste testing our way through a few of their best drops at different temperatures (all in the name of research of course). As it turns out, the Queensland version of ‘room temperature’ (usually a balmy 25-30 degrees), isn’t the greatest temperature to be drinking red at, most of which are best at around 12-18 degrees. So unless you like to turn the air conditioning way, way down, that pinot noir in the cupboard is definitely pouring too hot. Conversely, our super chilled whites are coming out of the fridge too cold. Chardonnay at 4 degrees? Not nearly as good as chardonnay at 10 degrees! So how do we know what temperature the wine is you ask? With the help of Taylors Wine’s handy temperature sensors of course! Each of their bottles now comes with a label that tells you not only the optimum temperature for each wine, but also has a sensor that tells you when the bottle is at the perfect temperature. To get that bottle to just the right temp, pop your reds in the fridge and pull your whites out of the fridge about half an hour before you’re ready to drink them. Swipe a thumb over the sensor to get a true reading, and if the colour matches the right hue on the gauge next to it, you’re good to go! We worked our way through a few different bottles to taste just how much of a difference there was, and we’re no wine pros, but we’re convinced. Take our word for it – or give the wine challenge a go for yourself!
ShirazStraight out of the cupboard (on a warm 26 degree night) the Taylors shiraz was super sweet, all berries and no spice. But half an hour on ice and it was a different story, with a hint of tartness and a whole mouthful of flavour (don’t ask us what the flavours where – we just know there were more of them, we’re amateurs at this wine tasting thing, ok).
TempranilloAgain, after half an hour in the fridge, the flavour of our tempranillo was so changed, we were half convinced it was a different wine (it wasn’t, we checked). More fruity flavours, more spice and a touch of smokiness (that’s a wine descriptor word, right?) and we were ready to down the whole bottle. Quote of the night: ‘I don’t know how, but it’s just better.’
RieslingJust out of the fridge, our riesling was a little flat. Where were the notes of lemon and lime we were promised, and the vibrant aromas? Well, they were there, just dulled by the chilled air (it happens to the best of us) – 15 minutes out of the fridge and our glass was sweeter, tarter, and boasting a whole wine rack of flavour.
ChardonnayWe’re usually guilty of downing our chardonnay straight out of the fridge – probably like the rest of you (don’t tell the professionals, but we’ve also used an ice cube or two – don’t judge us). But just a little warmer, and the Taylors chardonnay became a different wine – a little nutty, a lot tropical, and just a touch sweeter. Taylors handy wine sensors aren’t just limited to their own wines – you can also sign up online to get a set of stickers on your own favourite bottle sent to you! If you want to take the #TempChallenge for yourself, just stop by any good bottle shop and bag yourself a Taylors Estate wine, or head to www.winetemperature.com.au to get a set of stickers and find out more. You can even watch their helpful video on YouTube below!
Words by Ranyhyn Akui Images by Judit Losh Keeping the G&G up to date requires a lot of double lattes, so we occasionally need to give out some sponsored love. But rest assured that we only work with businesses that we think are nifty, as the sponsor for this post is!