Taylors Wines introduce labels with temperature sensors
No Kiwi drinks warm beer, so why drink warm red wine?
The average summer temperature in New Zealand ranges between 20˚C-30˚C, and according to industry experts, including the Court of Master Sommeliers, serving a red wine at this temperature robs it of its finesse and flavour. The antiquated advice of drinking red wine at ‘room temperature’ originates from medieval French drawing rooms that were closer to a chilly 14˚C-16˚C.
A recent study by Taylors Wines, showed 8 out of 10 Australians are drinking their red wine ‘at room temperature’. While this may seem like normal behaviour, the warm climate is having a negative impact on the flavour of all red wines, such as shiraz, pinot noir or cabernet sauvignon.
White wine isn’t exempt from the weather influence either. While nothing may seem more refreshing than a crisp glass of sauvignon blanc poured straight from the fridge, chilling a white wine too cold can mask its flavours and aromas, making its acid flavours more pronounced. A recent Wine Intelligence survey commissioned by Taylors Wines, showed 77 per cent of Australians enjoy a cool glass of white straight from the fridge, while 21 per cent even serve it directly from the freezer. If habits are the same across the ditch, it would mean that two million wine loving Kiwi’s could inadvertently be drinking their wines at the incorrect temperature too.
Company Director, Export Manager and third generation family member Justin Taylor says this is a dilemma that affects most wine drinkers, they just don’t know it yet.
“Temperature is vital in making sure wine is enjoyed at its very best. While our winemakers take great care to ensure our wine is of utmost quality and value, a warm climate is not so great for storing and drinking wine,” Justin said.
“It’s an issue that most wine lovers don’t know is having a massive impact on their enjoyment and appreciation of wine.”
While expensive high-tech wine fridges and thermometers can be used to control and monitor a wine’s temperature, most Kiwis don’t have access to this equipment, so Taylors have found a solution to wine drinker’s 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. It turns green when the white wine is just right to pour, and turns fuchsia when red wines are at the perfect temperature.
This is the first time the technology has been used in educational application, allowing wine drinkers to know when their wine is at the best temperature to enjoy, depending on the variety.
“Using insights and research into wine drinking habits, we’re excited to share a simple way for wine consumers to know when their wines are just right to drink,” Justin said.
Taylors Chief Winemaker Adam Eggins suggests that during the summer months red wines go into the fridge 30 minutes prior to serving. This gives the wine time to chill to the optimum drinking temperature, turning the back label’s small seahorse sensor to a bold fuchsia.
As for whites, Adam suggests pulling them from the fridge 30 minutes prior to opening and enjoying, as this gives the wine time to warm up, opening its aromas and unique flavours.
The Taylors Estate range of wines are available for RRP $18.50. The Taylors Promised Land range are available for RRP $15.99 Both ranges are available at all good liquor retailers throughout New Zealand
For more information about Taylors new Optimum Drinking Sensors, visit www.taylorswines.com.au/betterbydegrees