You might think you know your wine so well you’re practically a sommelier.
White wine goes with fish, red wine goes with red meat and red wine should be served at room temperature, right?
Perhaps not. New research conducted by Sydney Wine Academy and Taylors Wines has found that we’ve actually been drinking red wine wrong for the entirety of our lives.
New research conducted by Sydney Wine Academy and Taylors Wines has found that we’ve actually been drinking red wine wrong for the entirety of our lives (stock image)
The research found that while 82 per cent of us leave our reds to settle at room temperature, we should in fact be serving them between 12 and 18 degrees Celsius (stock image)
Why? Because we’ve been storing our reds at room temperature, leaving just our whites and rosés for the fridge.
The research found that while 82 per cent of us leave our reds to settle at room temperature, we should in fact be serving them between 12 and 18 degrees Celsius, depending on the type of red wine.
Describing this as ‘the myth of room temperature’, Taylors wrote in their report:
‘The idea of drinking wine at room temperature or “Au chamber” comes from the chilly drawing rooms of medieval French castles.
‘While the Australian climate is great for wine making, it isn’t ideal for wine drinking, with the average room temperature in Australia being a toasty 23 degrees.’
‘While the Australian climate is great for wine making, it isn’t ideal for wine drinking, with the average room temperature in Australia being a toasty 23 degrees,’ Taylor said (data pictured)
So what should you do instead?
According to the wine buffs, each varietal has its own perfect temperature.
‘Full bodied red wines such as Shiraz and Cabernet Sauvignon should be served between 16 and 18 degrees, while lighter bodied reds like Pinot Noir should be served at a cooler 12 to 14 degrees.’
The experts recommend ‘aromatic whites’, including Sauvignon Blanc and Pinot Gris, be best enjoyed when lightly chilled to six to eight degrees.
‘Experts believe the right temperature does more for your wine than the shape of your glass or letting it breathe,’ the report stated.
‘If red wine is too warm the alcohol dominates, and masks its subtle flavours.
‘Chill a wine too far and the flavours are suppressed, the tannins become harsher and the acids too sharp.
‘However, a wine lightly chilled to its ideal temperature reveals its delicious flavours, just as the winemaker intended.’
‘Experts believe the right temperature does more for your wine than the shape of your glass or letting it breathe,’ the report stated – warmness and coolness mask flavours (stock image)
Lastly, the report offered a short temperature challenge, to illustrate the importance of temperature with regards to your favourite wines.
First, you need to pour yourself a glass of red wine as you would usually enjoy.
Then, put the bottle in the fridge for 30 minutes.
After 30 minutes, the experts recommend removing the bottle from the fridge and tasting it.
You should be able to taste the difference, and see that the flavours are more pronounced but balanced.
For more information from Taylors Wines, please click here.