Taylors Wines Better by Degrees

Put your red wine in the fridge. That’s the message from Taylors Wines urging Australians to chill their red wine before consumption.

Taylors Wines Better by Degrees

A recent survey by the Clare Valley winery revealed that 8 out of 10 Australians are drinking their red wine at room temperature, which in the context of the warm Australian climate, is not ideal.

Taylors Wines have launched new labels featuring an Optimum Drinking Temperature Sensor, a temperature sensor that uses thermos-chromatic ink technology calibrated to 1 degree. The sensors are calibrated for each type of wine. For white wine and sparkling, the label turns green when the temperature is at optimum for drinking. For red wine, the label turns fuchsia.

By serving the wine at the right temperature, indicated by the new on the labels, the aromas of the wine are released and the flavour opens up on the palate. But don’t dismiss it as hype. During the launch event, tasting stations were set up with various wines on taste at optimum temperature vs too cold or too warm. Chilling the Chardonnay and Riesling to a very cold temperature masked the aromas and altered the flavour making it a little on the acidic side. Tasting Shiraz and Cabernet Sauvignon at the optimum temperature released their bouquet and opened up on the palate giving more complexity and texture to the wines.

Taylors Chief Winemaker, Adam Eggins recommends putting red wine in the fridge for 30 minutes prior to serving. For white wine, remove the bottle from the fridge 30 minutes prior to opening.

The Optimum Drinking Temperature Sensors are now available of the back of Taylors Estate and Promised Land ranges. The recommended retail price is $20 and $15 respectively.

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Taylors Wines Better by Degrees was last modified: December 20th, 2015 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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