Feeds:
Posts
Comments

Archive for the ‘Optimum Drinking Temperature’ Category

Did you know you have more control over how much you enjoy a nice bottle of wine apart from just choosing a good label? From storing to pouring, you can influence how your wine tastes. Follow these tips on how to enhance the flavour of your wine.

wine_pour_680_453

Temperature

Temperature plays a vital role in the enjoyment of wine, from the moment the vines are planted all the way to the storage of the wine in your home and of course, the drinking of it. If a wine is stored incorrectly in high temperatures it will age and spoil before you’ve even opened it.

If you serve a red wine that is too warm the flavours will be masked by the alcohol. If you serve a white wine that is too cold, you also won’t be able to taste it properly as the flavours will be muted by the cold. If you have a cheap bottle of white that doesn’t taste very good, make it as cold as possible before serving!  For a white wine that you actually want to taste, enhance your drinking experience by leaving the bottle out of the fridge for a short while before serving and conversely, with a red, maybe put it in the fridge for a short time before serving – especially if it’s a warm day!

Decanting

So many wines are being made to enjoy ‘young’ these days, and so consumers often think there isn’t much need to decant it first. However, all wines will benefit from decanting, even the young ones. Decanting allows more oxygen into the wine from the design of the decanter. Also, the splashing motion when the wine goes from the bottle to the decanter will help to aerate it.

Of course, once the wine is exposed to air it will begin the oxidation process, which over a period of time will make your lovely wine turn foul. But if you plan to drink the wine soon after decanting you will not have to worry about this too much.

All older red wines should be decanted as a rule. This is because an older wine can throw off sediment as they age. When you decant the wine, don’t tip the entire bottle up, letting the sediment go into the decanter. Pour carefully at an angle so the sediment stays in the bottle but the wine is released. Aged wines may sometimes have a musty character, but this will go away with decanting.

Taylors White094

 Pairing food and wine

What is better than enjoying food or wine? Enjoying them together when you get the mix just right. When you match food and wine in the right way, it can enhance the flavour not only of the wine but of the food as well. To find the perfect match, you can keep a chart like this handy in your kitchen. Or you could just remember these two simple rules: white wine matches with light foods such as white meat, salads and fish. Red wine goes well with red meat or a rich casserole. Sparkling wine however, can go with just about anything as it acts as a palate cleanser.

If want to delve deeper, you can look at what makes up a wine and pair that to food. For example, if you have an acidic wine it will go well with fatty or sweet foods. A wine high in tannins will also go well with sweet food.

If in doubt remember one very important rule: this is not a contest between food and wine. One should not overpower the other, so if you are going for a light salad, don’t pair it with a bold red. And if you are going for a heavy, spiced steak don’t pair it with a sauvignon blanc. That is because one flavour will be the clear winner while you don’t taste much of the other one at all – and what is the sense in that? So the next time you are choosing a dish that is heavy or full of flavour, do the same with your wine. And same again for food and wines that have a more delicate taste.

Using the right glasses

Another way to enhance your wine tasting experience is to use the correct glass ware. The flavour of wine can actually be improved by using different drink ware for each type of wine. White wine glasses are smaller and narrower, while red wine glasses are larger with a wide opening. It is possible to get different shaped glassware for all varietals if you don’t have the storage room for that, just red and white glasses are fine.

Red wine glasses are wide at the top to allow more air in the glass, which in turn releases the wines aromas and influences the taste. White wine glasses are more narrow at the top, which leads the wine to go to the centre of your tongue when sipping it. By doing this, the wine mostly bypasses the sensors on the sides of the tongue, which in turn reduces the acidic flavours.

At Taylors Wines we have developed a unique, touch activated temperature sensor so you can tell when your wine is at the perfect serving temperature to enjoy. Read more about our new Optimum Drinking Temperature sensor and order your FREE sensor stickers today to take the Taylors Temperature Challenge and see the difference for yourself.

taylors-temperature-challenge-footer

Read Full Post »

Occasionally you will get a bottle of wine that is flawed. There are a few reasons why this might happen, but usually it is not the fault of anyone in particular. However, there are some ways you can accidentally ruin your wine:

  1. Serving temperature

All wine has an optimum temperature at which it is best enjoyed. Although not many people realise this, and certainly not many restaurants follow, red wine should be slightly ‘cool’ so it is not served too warm, and white wine should be allowed to ‘warm up’ when taken straight from the fridge. A bottle of white is actually far more enjoyable if it is just chilled rather than too cold and the taste of red wine can be ruined if you serve it too warm.

  1. Storage

There are some important rules when storing wine in your home. Find a place that has the right level of humidity. Too much and you can risk getting mouldy corks that will ruin the wine. Not enough and the corks will dry out and crack, letting air get into the bottle and oxidising it long before you even open it. Try not to move the bottles too often as it is best if they remain still. And finally, cork bottles should always be laying down as opposed to standing. Of course, if the wine is sealed with a screw cap – which most modern wines are – you can stand the bottles up and there’s no need to worry about levels of humidity. All wine should be kept in a darkened area, not exposed to direct sunlight. Even strong overhead lights can cause damage if they are left on all of the time and glowing directly on the bottles. If there will be lighting near your bottles, make sure you use bulbs with a UV protectant coating.

wine_storage_680_453

  1. Overheating wine

Once wine hits a certain temperature it will begin ‘cooking’ and the damage done is irreversible. If you have a bottle of wine that has a cork in it and you fear it may have been exposed to high temperatures, take a look at the positioning of the cork. If it is slightly pushed out, this means the wine has been cooked and you can expect it will be ruined. Never keep wine in a place where it can be exposed to extreme heat such as next to the oven or above the fridge. When you are choosing a bottle from the shop, don’t choose the bottles that are near the windows as they may have been exposed to direct sunlight.

  1. Leaving it open for too long

Once a bottle of wine has been opened, oxygen will get in and the oxidation process will begin. You can slow this process down by re-sealing the wine properly but you cannot stop it, so the best thing you can do is make sure you drink the wine within the right timeframe. Red wines and heavy bodied whites should be finished within three to five days. Lighter white wines have a bit longer, lasting up to five days.

  1. Store it for too long

Always check the label of a new bottle of wine to see how long you should cellar it for. All wine is different, and while some may be ready to be enjoyed now, others may benefit from cellaring for a few years. But no wine is good if you leave it for far too long and miss the best year to open it. Read the labels carefully and try using wine tags on your bottles so you know at a glance which ones are ready for drinking.

The following ways in which a wine can be ruined cannot be helped by the end consumer. But these points are worth knowing about so you can understand if the wine you have bought is flawed and whether or not you should return it:

  1. Cork taint

When airborne fungi come into contact with cork, it will produce TCA. This is a chemical compound that will unfortunately ruin a good bottle of wine. At least three percent of wines that have a natural cork are affected by this fungus, but if you have a screw top this isn’t something you need to worry about.

  1. Volatile acidity

Volatile acidity is normal in all wines, but only in small quantities. However, if there’s bacteria in the winery the combination of this with the alcohol and oxygen, it can create volatile acidity to levels that will destroy the wine, leaving it tasting sour with a strong dose of vinegar.

  1. Fermenting after being bottled

If a wine is not filtered prior to bottling, there may be leftover yeast and sugar in the wine and this will cause the wine to begin fermenting again in storage. By the time you open a bottle that has been fermenting accidentally you will know due to the tiny bubbles, as well as the bad taste.

  1. Excessive sulphur

Sulphur is important in the winemaking process, especially when it comes to keeping bacteria away. However, too much sulphur can ruin a good bottle of wine. The result of too much sulphur is a wine that can taste or smell like burnt matches or rubber, or in some cases like rotten eggs.

  1. A yeast called brett

Brett is short for a yeast called brettanomyces which tends to grow in the barrels in wineries. It is difficult to fully eliminate brett once it has infiltrated a winery, and so some wineries have actually become known for producing wines that have the distinct flavours that brett can bring. In a small amount, it can be quite pleasant. However, in large amounts it will spoil a good bottle of wine.

At Taylors Wines we have developed a unique, touch activated temperature sensor so you can tell when your wine is at the perfect serving temperature to enjoy. Read more about our new Optimum Drinking Temperature sensor and order your FREE sensor stickers today to take the Taylors Temperature Challenge and see the difference for yourself.

taylors-temperature-challenge-footer

 

Read Full Post »

Temperature is very important when it comes to wine, not just for when you are storing it or serving it, but all the way from the very beginning. The moment a viticulturist plants a vine, temperature plays a big role throughout the process of the grapes growing, being processed into wine, being transported and stored correctly until the moment it hits your glass at the perfect degree.

It all begins where the grapes are grown. There are two climates that grapes are grown in: warm climate or cool climate. Even if the varietal is the same, the taste of the fruit will vary depending on which climate it was grown in.

Like all fruit, a grape needs a certain amount of warmth and sunlight in order to ripen fully. A sufficient amount of heat during growing season will yield a good crop, allowing the growers enough grapes to make wine or to sell on to winemakers. No one is in charge of the weather, so each year is different and no one really knows how it is going to play out. A colder than usual year will produce a very different tasting crop to one that has experienced a warmer than usual season.

shutterstock_480798067

Just as the sun needs to be shining enough throughout the summer to produce an abundance of fruit, it also needs to become cold enough for the vine to go dormant during winter. The dormant part of the life cycle is actually just as important as the growing stage.

Grapes for wine are grown in all parts of the world. It can come from regions that experience colder temperatures, like New Zealand or Tasmania, or it can come from warm climates like Spain and Argentina. All of these regions work to their own strengths and plant varietals that are more suitable to the climate they are in. However, it is possible to grow most varietals in any climate, it will just impact on the taste of the fruit and therefore the wine.

Cool climate wine

A cool climate region is just that; an area that experiences colder temperatures. It doesn’t need to be an area that stays cold all year round, in fact they rarely do. In the warmer months they may experience very high temperatures, but there are other factors at play with how the grapes grow. It can depend on the length of the growing season, how fast the temperature drops off towards harvest time and how much direct sunlight the fruit is exposed to during the season. A cool climate may have a warm day, but the amount of hours the sun is out is vastly different to a warm climate. The metabolic process of the vine and the fruit will be slowed down due to less, or weaker, sunlight and the development of sugar slows down. This is why the wine will be more acidic than the warm climate wines.

A cool climate wine will be lower in alcohol, be light bodied and have a subtler taste. It will be higher in acidity. The type of grapes that thrive in cool climates are: pinot noir, chardonnay and sauvignon blanc.

Warm climate wine

A warm climate will experience hot temperatures and a lot of direct sunlight. A direct, strong sun for more hours of the day will make the fruit grow faster and ripen more quickly. The sun also plays the lead role in how much sugar grows within the grape, so a warm climate wine will be sweeter to taste as the sugar content is higher.

A warm climate wine is usually bolder, with a full body and stronger fruit flavours. It will have a higher alcohol content and less acidity. Most reds are suited to warm climates.

Transportation and storage

No matter which climate a grape has been grown in, even if it is from the hottest corner of the earth, once produced into wine it should never be exposed to too much heat.

One of the biggest concerns for the growers and the wine producers is that the transportation of the wine to the shops and eventually to the consumer is done with the utmost care, so that each person can enjoy the same taste from the wine that the maker had intended. When wine is exposed to heat it will begin the aging process and can actually age a bottle up to four times faster than one that has been kept within the correct temperature range.

Once a customer has purchased a bottle of wine and intends to drive home with it, there is no need to be concerned about the temperature fluctuation from the liquor shop, to the car, to the house. A slow and small variation is not going to make a huge difference. However, if the wine is accidentally left in a hot car for a day or two there will be an unpleasant difference in the taste once it is eventually opened.

At Taylors Wines we have developed a unique, touch activated temperature sensor so you can tell when your wine is at the perfect serving temperature to enjoy. Read more about our new Optimum Drinking Temperature sensor and order your FREE sensor stickers today to take the Taylors Temperature Challenge and see the difference for yourself.

taylors-temperature-challenge-footer

Read Full Post »

Not all warm meals are meant to be served hot, and not all drinks are meant to be served cold. Welcome to the wonderful world of your tongue, where temperature plays a leading role in your perception of taste.

Temperature can refer to the actual degrees of a meal – such as a warm soup or a cold salad. It can also refer to the spice levels, such as a hot and spicy meal versus a mild dish. Either way, when you are choosing a wine to go along with your meal you should take into account these different factors. Usually, like goes with like in the food and wine world. A cold salad goes well with a cold glass of sauvignon blanc, while a hot curry pairs perfectly with a spicy red. Read on to find out why temperature plays such an important role in the serving of food and wine:

Temperature of food

The taste of food can be greatly changed depending on the temperature at which you are consuming it. Although it may sound odd, a dish should never be eaten when it is piping hot. The food will burn your tastebuds and you won’t be able to taste the flavours. As the meal begins to cool down, the flavours will become more pronounced and you will be able to enjoy them more. If a restaurant serves you a meal that is just warm instead of hot, take a moment to try the flavours before you complain. Like Goldilocks, you may find that the dish is just right!

Different types of food can change taste quite drastically depending on the temperature at which it is eaten. The Journal of Sensory Studies published a paper in 2005 about an experiment conducted on cheddar cheese. Researchers served the same cheese at varying temperatures; 5C, 12C and 21C. The people tasting the cheese reported very different tastes for each one. As the temperature of the cheese rose, the sourness increased.

In an experiment conducted in the same year, the opposite was found to happen to ice-cream. As ice-cream grows warmer and begins to melt, it becomes more and more sweet until it reaches a point of being sickeningly sweet. Frozen cold ice-cream however, is just the right level of sweetness to be enjoyed. Temperature affects the taste of food and drink in all different ways, for example; ham is salty when cold but savoury when warm, and beer becomes bitter when it warms up.

Serving Temperature of Food and Drink

Serving Temperature of Food and Drink

Temperature of what you drink while eating

Australians tend to drink ice-cold water at mealtimes. In Asia, it is more common to have a glass of warm or even hot water with the meal. In Europe it is somewhere in the middle, as they enjoy their water not far below room temperature. What people are probably unaware of is that the temperature at which they are enjoying their drinks, whether it is water, juice or wine, can make a difference to what they are tasting in their meal. Cold drinks actually decrease the taste of sweetness in food, as well as the perception of creaminess and any chocolate flavours. Researchers are now wondering if Americans, who like their drinks ice-cold like Australians, prefer sweet food for this very reason.

Changing the temperature of your tongue has also been linked to a change in perception of sweetness versus saltiness. Warming the front edge of the tongue can conjure sweetness, whereas cooling that same area evokes saltiness and/or sourness.

Spicy food

You will often hear that wine and spicy food don’t mix. But surprisingly, a full-bodied red goes very well with a dish that is heavy on the spice.

Many people assume that eating something spicy might mean you’re better off with something cold to cool the mouth down. But red wine is said to help dilute the sting that comes from chilli peppers.

Choose a dry red that has been chilled just lightly in the fridge. It needs to be bold enough so the flavour of the wine can still be tasted through the spice of the food. Don’t be afraid to choose a wine high in tannins, as spice will mostly eliminate the taste of tannins. You will be surprised at how different the wine tastes on its own compared to drinking it with a hot meal.

If you prefer white wine, opt for a cold, sweet white to go with your spicy food.

Mild food

If you are planning to serve a mild dish consisting of fish or poultry, you should pair it with a lighter wine. Try a light dry wine, like a sauvignon blanc, or a sparkling wine with fish. For poultry, opt for a rich white wine such as chardonnay or a light to medium red, such as a pinot noir or a merlot. The trick is to try not to have either the food or the wine overpowering the other. It isn’t a competition between the two tastes, instead they should fully complement each other.

At Taylors Wines we have developed a unique, touch activated temperature sensor so you can tell when your wine is at the perfect serving temperature to enjoy. Read more about our new Optimum Drinking Temperature sensor and order your FREE sensor stickers today to take the Taylors Temperature Challenge and see the difference for yourself.

taylors-temperature-challenge-footer

Read Full Post »

White wine should be served chilled and red wine should be served at room temperature. Well, that’s the general rule anyway. But what if room temperature happens to be too warm to be enjoyable? Truthfully, red wine should never be served at room temperature in Australia. This rule dates back to when wine was served in European dining rooms in medieval times. Before air conditioning and central heating, those big halls usually sat at a cool 15-18 degrees naturally.

Nowadays, the room temperature refers to the temperature of a European cellar. Even with homes being warmed and cooled, the temperature of the average European cellar is still the same as back in the medieval times. That means when you choose a bottle of red to drink with dinner, you can serve it straight away. In some parts of Europe, the place where they store the wine can be even colder than this, dropping down below 10 degrees. In this case, the wine will need to be bought back up to ‘room temperature’ before being served. It is not uncommon in European households to bring their wine inside the heated area of the house to warm up before enjoying it.

shutterstock_512314867

The myth of room temperature

In Australia, room temperature is much higher on average at 21-25 degrees. If a bottle of red is opened and served in that environment, you will get a strong alcohol taste and it could be quite acidic. If you cool the wine down first, you will unlock the aromas and the optimal taste will emerge. The strong alcohol taste in warm wines will overpower the subtler flavours that are what makes the wine special. It is especially worse in red wines as they often already have a higher level of alcohol to start with.

It doesn’t take long to cool a bottle of red down because it doesn’t need to become cold, it just needs to be cooler than room temperature. Put the bottle in the fridge for 15 to 45 minutes or so, and it will drop to a good temperature. If you usually drink your wine at Australian room temperature, you will notice a really big difference by doing this. You don’t have to get out a special wine thermometer to check that you’ve reached the exact optimal degree, you can just check the temperature sensor on Taylors Estate and Promised Land wines or taste the wine at intervals while it slowly warms up or cools down, and choose the temperature that you enjoy most.

Room temperature variations

Back in medieval times, the only thing that would make a room temperature fluctuate is the outside weather. And even then, it would take a long time for those old stone buildings to heat up. These days, we have a whole host of reasons why a room may go hot and cold. In older homes, poor insulation can account for a hot house in summer and a cold house in winter. The temperature can swing quite dramatically with the changes of the seasons, so anyone storing wine in an older home may find the wine ages faster than what it says it should do on the bottle. Sudden changes in temperature is not good for any wine, which is why bottles are normally stored somewhere constant like a cellar.

There is also an enormous difference in the levels in two-storey (or more) homes. As heat rises, the top level of a multi-storey home can be 8-10 degrees warmer than the ground level. That kind of temperature difference can make a big impact on your bottles of wine if you store them in a room upstairs. Always store wine on the ground level or below if you can.

Another thing that can make an impact on the room temperature in your home is if you have a leaky air conditioning duct. Up to 30% of airflow can be lost through ducts that have even small leaks. Sometimes, it isn’t obvious that you have a leak and as much as you try to keep your house cool it just doesn’t seem to be dropping in temperature. Meanwhile, everything inside the home is getting hotter and possibly spoiling.

High humidity levels can alter the temperature of a room. Dry air, however, can spell disaster for wine that uses a cork. Dried corks will eventually crack, which then allows oxygen to get into the wine before you’ve even opened it.

There are so many variables at play when it comes to room temperature that it would not make sense to have wine served at ‘room temperature’ in different homes or restaurants across the world.

If the temperature in your home fluctuates between extremes, it might be a good idea to invest in a good wine fridge. Choose something that controls humidity as well as temperature, and you will be able to enjoy wine at the optimal drinking temperature no matter what the weather is doing outside.

At Taylors Wines we have developed a unique, touch activated temperature sensor so you can tell when your wine is at the perfect serving temperature to enjoy. Read more about our new Optimum Drinking Temperature sensor and order your FREE sensor stickers today to take the Taylors Temperature Challenge and see the difference for yourself.

taylors-temperature-challenge-footer

 

 

 

Read Full Post »

It is quite normal for the majority of people to serve their wine without really thinking about the temperature of it. The red is served straight from the shelf or storage area at room temperature, and the white is served completely cold straight from the fridge. However, just as you wouldn’t enjoy a lukewarm cup of tea compared to a hot one, it is a lot more enjoyable to drink wine at the optimum temperature.

While it is true that red wine should be served at a warmer temperature than white wine, there isn’t really any truth to the notion of serving it at ‘room temperature’. And although white wine is delicious when it is chilled, it shouldn’t be consumed too cold.

Why does temperature matter?

The serving temperature can literally change the scent and the taste of a wine. It can enhance the flavour or it can make it unpleasant. That is why serving temperature is so important.

Wine has many different layers of aroma and taste. As wine changes temperature, it will slowly release the different layers and when you reach the optimum drinking temperature, you will experience all of the notes in a wine, even the really delicate ones. However, if you serve a red wine that is too warm you will likely be overwhelmed by a strong taste of alcohol. And if you drink a white wine when it is too cold, it will be quite tart.

The colder the wine, the more the acids and tannins are accentuated. Tannins are good but not when they are too dominant and throw the wine out of balance.

shutterstock_249857314

A glass of wine that is too cold will also lose most of its aroma. The wine becomes flat and dull, and doesn’t really smell of anything much. If you are unsure how to serve it, aim to be on the cold side. Sniff the wine and if you can’t really smell anything then give it a while to warm up and try again. Once you can detect the different aromas in the glass it is ready to drink.

Red wine that is really warm is not pleasant to taste. Even worse, if it is exposed to too much heat and for too long it will actually damage the wine completely. Be careful that any wine is not stored near sources of heat such as fridges, stoves or areas of direct sunlight or there will be no saving the wine.

The Optimum Drinking Temperature

Every wine has an optimum drinking temperature. That is the temperature that a wine will taste at its absolute best. Super cold for white and overly warm for red means the wine will not be reaching its full potential.

The myth behind room temperature for red wine came from Europe where, centuries ago, the wine was served in large, stone dining halls. It was long before electrical heating was invented, so the red wine was never exposed to high temperatures. In fact, it was often served around the 15 to 18-degree mark, which is perfect for red wine.

These days, with a warmer climate in Australia plus indoor heating, room temperatures can get as high as 25 degrees on average, and sometimes even higher. Because of this, the taste of red wine can become compromised. In Australia, it is recommended that you cool your bottle of red wine down to a similar temperature that they enjoyed in the medieval times.

A bottle of white wine should not be stored in the fridge long-term or it will get too cold. Instead, only place the wine in the fridge a couple of hours before you intend to open it. The bottle will be cold to the touch when it is ready. If you have kept it in there for longer, take the bottle out at least half an hour before serving so that it has a chance to warm up slightly.

Getting the drinking temperature just right

For red wine, put the bottle in the fridge for 15-45 minutes before serving. For white wine, put it in for a couple of hours. The red wine bottle should feel cool to the touch and the white wine bottle should feel cold.

If you are unsure and would like to work out the exact right drinking temperature for your favourite wine, why not try experimenting with it? Put the bottle in the fridge for an hour and then take it out. Pour yourself a small glass and taste it. Continue to pour a small glass every 15 minutes or half hour and taste it. Take notice of the difference in aroma as well as taste as the wine begins to slowly warm up. Once you have found the temperature at which the wine tastes the best, take note so you can enjoy it this way every time.

If you’ve been served a glass of wine at a restaurant that is too warm, don’t be afraid to ask for a cube of ice or two. Pop it into the glass for just a minute. This will be long enough to cool the liquid without watering it down, and will taste much better than a glass of wine that is too warm.

At Taylors Wines we have developed a unique, touch activated temperature sensor so you can tell when your wine is at the perfect serving temperature to enjoy. Read more about our new Optimum Drinking Temperature sensor and order your FREE sensor stickers today to take the Taylors Temperature Challenge and see the difference for yourself.

taylors-temperature-challenge-footer

 

Read Full Post »

Did you know even if you are a wine aficionado, there is a very good chance that you are drinking your wine at the wrong temperature? It is a common mistake to go by the old ‘rule’ that red wine should be served at room temperature and white wine should be served straight from the fridge.

The truth is, red wine should be served at what is called ‘cellar temperature’, which is actually cooler than the room temperature most people aim for. And while white wine should be chilled, straight from the fridge is actually too cold.

The idea about serving red wine at room temperature actually hails from Europe. There, a good bottle of red will be served directly from the cellar where in actual fact, the temperatures are quite a bit cooler than those of an average room in Australia. Especially in summer! The temperature of wine from the cellar ranges between 15 to 18 degrees. This is actually the optimal drinking temperature of most varieties of red wine. However, average (climate controlled) room temperatures in Australia are usually between 23 – 25 degrees and of course, when outside in the typical Australian summer, a lot warmer!

If you cool a bottle of red wine down slightly to bring it to 15 – 18 degrees, you will notice a big difference in the taste and the overall experience will be much improved. Try one of these methods on your favourite bottle and enjoy the new flavours and aromas that are unlocked.

View our taylors-wines-optimum-drinking-temperature-guide to check the perfect serving temperature by varietal.

Taylors Wines Optimum Drinking Temperature Guide

 

Pop it in the fridge

The refrigerator may feel like a place reserved only for white wine or bubbles, but you should also make room for the red. As odd as it feels, the next time you wish to enjoy a bottle of red, pop it in shortly before serving. Don’t leave it for too long, just 15 minutes will do the trick. Any longer is not ideal, but if you do forget about it and go overtime just take it back out and let it warm slowly via room temperature. If you’re pushed for time, the freezer is another option. Wet a tea towel and wrap it around the bottle before placing it in the freezer to speed the process up a bit.

Decant before the fridge

If you have guests pop in unannounced, you may find waiting 15 minutes for the wine to cool in the fridge is too long. Not a problem, simply decant the wine first. Smaller amounts of liquid will cool much faster than a whole bottle. Pour the wine into the individual glasses and place them carefully into the fridge. This is especially pleasant on a hot day as the whole glass cools down and keeps the wine at the right temperature for a tad longer.

Chilled ‘rock’ cubes

Plopping an ice cube into a good glass of red wine is guaranteed to get you some eye rolls from people. But if done with those cool little cubes of marble usually reserved for whisky, you can chill your red just enough to get it to the right temperature without ruining the taste. Pop the chilled ‘rocks’ in to cool the wine down and then simply take them out and pop back into the freezer to use again another time.
Another idea is to use frozen grapes. Place clean frozen grapes into your glass and you will still get the full effect of an ice cube but without watering the wine down. It can also be a cute talking point at your next dinner party. Worst case, use an ice cube but make sure you take it out before it melts and ‘waters’ down the flavours in your wine.

If you are not at home

If you are camping or having a picnic and your bottle of red is a bit on the warm side, you can use nature to your advantage. On a really cold day, you can simply keep the bottle outdoors and it will gradually cool down to the right temperature. Or if there is a stream nearby, place the bottle in carefully for about half an hour until it has cooled. Turn the bottle occasionally to cool it down faster.

Wine in snow.jpg

Use a gadget

There are several gadgets on the market designed to either cool your wine down fast, or keep it cool on those hot days. There are electric ice buckets that can make a bottle cold in just 3 minutes, frozen sleeves to keep the bottle cool while it is on the table and frozen wine glasses designed to keep each serve refreshingly cool for hours. But you can’t go past the Corksicle Air, a plastic icicle full of gel that you freeze and then put into your wine. It won’t make a warm bottle of white go cold, but it will cool down a red to the desired temp or keep the white cold for longer. It will also aerate your wine while it pours.

White wine lovers

If you are drinking your white wine straight from the fridge, you are having it too cold. Most refrigerators are set to around 4 degrees, but most varieties of white wine should be served between 8 and 10 degrees. You should allow your white wine to warm up slightly before enjoying it. This can be done simply by taking the wine out of the fridge around half an hour before serving it.

When in doubt, always serve the wine a little colder than what you think it should be. Anything out of a fridge will eventually warm up, but it won’t become cooler on it’s own.

At Taylors Wines we have developed a unique, touch activated temperature sensor so you can tell when your wine is at the perfect serving temperature to enjoy. Read more about our new Optimum Drinking Temperature sensor and order your FREE sensor stickers today to take the Taylors Temperature Challenge and see the difference for yourself.

Read Full Post »