Are you drinking your wines at the right temperature?

Are you drinking your wines at the optimum temperature?

That may seem like a silly question as most of us drink our whites straight from the fridge and our reds from the wine rack but the fact is most of us are drinking our whites too cold and our reds too warm.

A recent study conducted by Taylors Wines showed that 80 per cent of Australians are drinking their red wine ‘at room temperature’. And while this might seem normal, the warm Australian climate is actually having a negative impact on the flavour of our reds.

The idea of drinking red wines at room temperature comes from France, where living rooms were generally in the chilly 14˚C-16˚C range.

In Australia, temperatures in summer are considerably higher and drinking red wine at 24-25˚C or more can rob wine of its finesse and flavour. Likewise, serving a white wine too cold can mask its flavours and aromas, making its acidity more pronounced.

Research done by TayIors showed 77 per cent of Australians enjoy a cool glass of white fresh from the fridge, while 21 per cent serve it directly from the freezer.

Taylors Wines third generation managing director Mitchell Taylor says this is an issue that affects most Australian wine drinkers. “Temperature is a vital piece in making sure wine is enjoyed at its very best,” Taylor says. “While our winemakers take great care to ensure our wine is of utmost quality and value, the Australian climate is not so great for storing and drinking wine.”

Taylors believe they have found a solution to temperature troubles with their latest label innovation.

Now featured on the back of Taylors Estate and Promised Land ranges is the Optimum Drinking Temperature Sensor – a temperature sensor which uses thermo-chromatic ink technology that changes colour depending on the temperature of the wine, turning green when the white or sparkling wine is just right to pour, and turning fuchsia for the red wines.

It is believed to be the first time the technology has been used in an educational application.

Taylors' chief winemaker Adam Eggins suggests putting a red wine in the fridge 30 minutes prior to serving. This will give the wine time to chill to the optimum drinking temperature, turning the back label’s small seahorse sensor to a bold fuchsia colour.

As for whites, he suggests pulling a white wine from the fridge 30 minutes prior to opening as this will give the wine enough time to warm a little, opening the wine's aromas and flavours.